Distribution of intake and lead levels in dietary and non‐dietary sources and of lead absorption were used in a Monte‐Carlo simulation to predict blood lead levels in populations of concern. Blood lead levels were determined with and without particular dietary sources, and added risk was estimated for each source. These calculations permit comparisons of relative risk used to evaluate and limit dietary exposure to lead. Added risk of exposure to lead in wine, calcium supplements and ceramic‐ware, and drinking water were calculated for adult men, pregnant women, and children, respectively.