SIMPLE FACTS ABOUT LEAD
SAFETY TIPS FOR SHOOTING IN INDOOR FIRING RANGES
When a gun is fired, lead fumes and dust are released into the air. Most indoor ranges are ventilated to move lead dust away from people at the firing line and to reduce the level of lead dust in the air. Regular range users are still at risk, however, for overexposure to lead particles released during the firing process-especially when many users are on the range at the same time.
LEAD CAN CAUSE HEALTH PROBLEMS
Lead is a nonessential element that can be toxic when absorbed into the body in certain doses. It enters the body when you breathe or eat lead dusts. Chronic overexposure to lead can damage the nervous system, lymph (blood-forming) system, kidneys, and reproductive systems in both women and men.
SYMPTOMS
Symptoms of chronic overexposure to lead include poor appetite, metallic taste in the mouth, anxiety, constipation, nausea, excessive fatigue, weakness, insomnia, numbness, difficulty concentrating, stomach pains, and muscle or joint pain.
GET THE LEAD OUT
STEPS YOU CAN TAKE TO PROTECT YOURSELF
- USE JACKETED BULLETS instead of conventional lead bullets. Metal-jacketed bullets reduce airborne lead exposure between 60 and 97%. The "full-metal" jacketed bullet is more effective in reducing lead exposure than the "total-metal" jacketed bullet. Using lead-free primer or small caliber bullets also helps to reduce lead levels.
- SHOOT WHEN THE RANGE IS LESS CROWDED. The more people shooting, the more lead in the air.
- DO NOT EAT OR SMOKE WHILE YOU ARE SHOOTING OR NEAR THE FIRING RANGE. Thoroughly wash your hands with soap immediately after shooting and before eating or smoking.
- WASH SEPARATELY AND AS SOON AS POSSIBLE CLOTHING THAT YOU WEAR WHILE SHOOTING.
- CONSIDER HAVING A "BASELINE'' BLOOD LEAD EVALUATION if you are a frequent user of lead-based ammunition. It's a simple procedure performed by your physician. If the value is elevated, your physician may advise you to take protective measures and have more frequent blood lead monitoring.
Produced by:
The Field Research and Consultation Group
Department of Environmental and Occupational Health Sciences
Box 354695
University of Washington
Seattle, WA 98105
