Lead in canned foods
1981
Schaffner, Robert M.
Lead enters the human food supply from 3 sources--the environment, fall-out from industry or cars, and the seams of cans used by food processors. The Food and Drug Administration is investigating the health effects of lead, is determining the levels of lead in food products, and is monitoring industry's efforts to lower lead content of canned foods. Excess ingestion of lead is known to affect the central nervous system and heme synthesis; the level of ingestion required to trigger adverse effects in children is probably about 300-1000 micrograms per day. Studies of actual average daily intakes show great variation. Blood analysis of a population sample from 27 communities revealed up to 300% variation; young children were most susceptible. Metabolic studies have shown that children absorb and retain a higher percentage of lead than do adults. The FDA's interactions with industry have resulted in significant lead reductions in evaporated milk, infant formula, baby foods, and canned adult foods. (cj)
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