ANALISIS RISIKO KANDUNGAN TIMBAL(PB) PADA MINYAK GORENG DIGUNAKAN BERULANG TERHADAP GANGGUAN KESEHATAN PEMBELI GORENGAN DI KECAMATAN LUBUK PAKAM

The results showed that the average lead content in cooking oil was 0.0247 mg/kg, with 40% of samples exceeding the permissible standard limits. The most common health complaint among consumers was headache (50%). Statistical analysis indicated a significant relationship between lead content and health disorders (p = 0.001) with a strong correlation (r = 0.657). Further analysis revealed that higher lead exposure was associated with increased incidence of sore throat. In conclusion, there is a significant relationship between lead contamination in repeatedly used cooking oil and health disorders among fried food consumers. It is recommended that vendors limit the repeated use of cooking oil, and that the government strengthen supervision and public education regarding food safety.