By hannover-web.com Many people are increasingly concerned about a hot topic in food safety—the limits of heavy metals and pesticide residues in both conventional foods and dietary supplements. The U.S. Food and Drug Administration (FDA) has established exposure limits for common heavy metals like arsenic, lead, cadmium, and mercury found in food.
Referred to as heavy metals or toxic elements, arsenic, lead, mercury, and cadmium naturally exist in the environment and can often be present in elevated levels due to past industrial activities and pollution. These contaminants pose a significant risk to human health, particularly during critical periods of brain development—from in utero to early childhood. Pregnant and nursing women, as well as infants and young children, are especially vulnerable to the harmful effects of these substances.
So, why do some foods contain arsenic, lead, cadmium, and mercury? These contaminants are found in the environment—both as naturally occurring elements in the earth’s crust and as a result of human activities. The concentrations in air, water, and soil used for growing crops, processing food, and raising animals can differ based on natural geographical variances and the extent of past or present pollution. The levels of arsenic, lead, cadmium, or mercury in certain foods depend on both the environmental concentrations and how much is “absorbed” by plants or animals.
The FDA aims to reduce exposure to contaminants in the diet as much as possible while ensuring a safe and nutritious food supply. The FDA’s “Close to Zero” initiative is based on this mission, prioritizing foods commonly consumed by infants and young children due to their smaller size and metabolic rates, which can exacerbate the harmful effects of these contaminants. To achieve the “Close to Zero” goal, the FDA collaborates with the Environmental Protection Agency (EPA) to gather health, safety, and exposure data, conduct necessary testing, and regulate human and environmental exposure to various chemicals and mixtures.
Pesticides contain both “active” and “inert” ingredients. They are substances or mixtures used to prevent, eliminate, repel, or mitigate any pests. They may also serve as plant growth regulators, defoliants, or desiccants, and are used as nitrogen stabilizers. Over 1,000 different pesticides are currently used worldwide to ensure food is protected from pest damage or destruction. Each pesticide has unique characteristics and toxicological effects, with herbicides being the most commonly used, accounting for approximately 50% of all pesticide usage globally. The EPA regulates pesticides, overseeing the registration and record-keeping of manufacturers and products to ensure consumer safety and health when consuming food.
Daniel Hue, a consultant with extensive experience working with the FDA, USDA, and U.S. Customs, has a remarkable track record of successful cases. For more information, you can reach out to United Consulting Services.
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