Analysis:

Eat foods rich in vitamins, such as dates, black dates, kelp and other seafood, such as vegetables, some leafy vegetables and carrots. Many natural foods have certain functions of preventing and expelling lead, which can promote lead excretion or dissolve lead toxins. For example, protein contained in milk and soybean milk can combine with lead to form insoluble matter, and the calcium contained can prevent the absorption of lead. Vitamin C and some nutrients in fruits and vegetables can also prevent lead absorption or reduce lead toxicity. Foods with high lead content such as preserved eggs and popcorn made by traditional techniques should be eaten as little as possible.

Diets should contain enough high-quality protein, especially protein, which is rich in sulfur-containing amino acids (such as cysteine), which is beneficial to reducing the lead concentration in the body and alleviating the symptoms of poisoning. Protein deficiency can reduce the body's ability to expel lead, increase the storage of lead in the body and increase the body's sensitivity to lead poisoning. Generally, the daily intake of protein should be1.5g/kg body weight, in which animal protein and bean protein, such as milk, eggs, lean meat, poultry, fish and shrimp, soybeans and bean products should account for more than1/2.

Pectin, alginic acid, dietary fiber and other polysaccharide macromolecules, rich free-OH and-—COOH groups in their sugar chains can be complexed with lead to form hard-to-absorb gels, which effectively prevent lead from being absorbed in the gastrointestinal tract and promote lead excretion.