Metals as contaminants in food

Last reviewed date:

2 July 2024

2 minutes read

Metals such as arsenic, cadmium, lead and mercury are naturally occurring chemical compounds. They can be present at various levels in the environment, e.g. soil, water and atmosphere. Metals can also occur as residues in food because of their presence in the environment, as a result of human activities such as farming, industry or car exhausts, or from contamination during food processing and storage. People can be exposed to these metals from the environment or by ingesting contaminated food or water. Their accumulation in the body can lead to harmful effects over time.

Latest

EFSA has published a scientific opinion on the health risks of small organic arsenic species A subdivision of the genus, a species is a group of closely related and similar-looking organisms; for example, in the case of Homo sapiens (humans), the second part of the name (sapiens) represents the species. in food, focussing on monomethylarsonic acid (MMA) and dimethylarsinic acid (DMA) compounds.

Experts conclude that exposure Concentration or amount of a particular substance that is taken in by an individual, population or ecosystem in a specific frequency over a certain amount of time. to DMA raises a health risk, particularly for high consumers due to its link to higher bladder cancer rates seen in rats. Unlike DMA, MMA does not pose a health concern for any age group.

The highest levels of organoarsenic species were found in rice and in fish.

Milestones

2024
EFSA concludes that consumer exposure to inorganic arsenic in food raises a health concern. The finding confirms the outcome of EFSA’s previous assessment of the risks linked to the presence of inorganic arsenic in food from 2009.
2021
January
EFSA publishes a report on chronic dietary exposure to inorganic arsenic, the first such report since 2014. It is based on consumption data from 23 European countries and 44 dietary surveys (87,945 subjects).
2020
October
EFSA updates its scientific advice on the risks to human health from nickel in food and in drinking water. Experts increased the safe level, known as the tolerable daily intake An estimate of the amount of a substance in food or drinking water which is not added deliberately (e.g contaminants) and which can be consumed over a lifetime without presenting an appreciable risk to health. ( TDI The tolerable daily intake (TDI) is an estimate of the amount of a substance in food or drinking water which is not added deliberately (e.g contaminants) and which can be consumed over a lifetime without presenting an appreciable risk to health. ), from 2.8 micrograms per kilogram of body weight to 13 micrograms per kilogram of body weight. This is due to the application of the updated benchmark dose guidance which resulted in a more thorough dataset. Experts concluded that current chronic dietary exposure For the purposes of risk assessment, measurement of the amount of a substance consumed by a person or animal in their diet that is intentionally added or unintentionally present (e.g. a nutrient, additive or pesticide). to nickel may be of concern in young people (infants, toddlers, children).
2015
January
EFSA publishes a statement on the risks and benefits of seafood, specifically related to the presence of methylmercury in food. Limiting consumption of fish species with a high methylmercury content is the most effective way to achieve the health benefits of fish whilst minimising the risks posed by excessive exposure to methylmercury.
2014
March
EFSA updates its analysis of the occurrence of arsenic in food in Europe. The Authority’s data specialists refine their estimates of chronic (long-term) dietary exposure to inorganic arsenic, which were found to be lower than previously reported by EFSA.
EFSA publishes a scientific opinion Opinions include risk assessments on general scientific issues, evaluations of an application for the authorisation of a product, substance or claim, or an evaluation of a risk assessment. on the risk to human health from chromium in food, particularly in vegetables and in bottled drinking water. EFSA’s experts establish a tolerable daily intake The amount of a substance (e.g. nutrient or chemical) that is ingested by a person or animal via the diet. (TDI) of 0.3 milligrams per kilogram of body weight per day for chromium III – which occurs naturally, is an essential nutrient Any substance which a living organism must consume from the diet in order to support normal health, development and growth. and the main form of chromium present in food. Dietary exposure across all age groups is well below the TDI and therefore does not raise concerns for public health.
Animal studies indicate high levels of chromium VI can cause cancer; therefore, the Panel did not establish a safe level (‘TDI’) for chromium VI. Chromium VI is most commonly produced by industrial processes and is sometimes present in drinking water.
EFSA’s experts conclude there is a concern regarding average chromium VI intake via drinking water for infants, but a low concern for all other age groups. Above average exposures for some groups, particularly infants, toddlers and other children, could be a concern but these estimates are limited by the availability of data.
2011
February
Following an assessment of cadmium by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), EFSA reassesses the TWI The tolerable weekly intake (TWI) is the maximum intake of substances in food, such as nutrients or contaminants, that can be consumed weekly over a lifetime without risking adverse health effects. of 2.5 µg/kg bw established in 2009 and concludes that it is still appropriate.
The current average dietary exposure to cadmium for adults is close to the TWI and the exposure of some subgroups, such as children, vegetarians and people living in highly contaminated areas, could exceed the TWI. The risk of adverse effects for an individual at the current dietary exposure is low because the TWI is not based on actual kidney damage, but on an early indicator of changes in kidney function, suggesting possible kidney damage later in life. Experts reaffirm their previous conclusions that adverse effects are unlikely to occur in an individual at current dietary exposure but there is a need to reduce exposure to cadmium at the population Community of humans, animals or plants from the same species. level.
2010
April
EFSA publishes an opinion on possible health risks related to the presence of lead in food. Experts consider cereals, vegetables and tap water to contribute most to dietary exposure to lead for most Europeans. They conclude that current levels of exposure to lead pose a low to negligible health risk for most adults but there is potential concern over possible neurodevelopmental effects in foetuses, infants and children.
2009
October
EFSA adopts an opinion on arsenic in food, mainly focused on inorganic arsenic, which is the more toxic form in which arsenic can appear. Experts recommend that exposure to inorganic arsenic should be reduced.
March
EFSA conducts a risk assessment A specialised field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation. on dietary exposure to uranium in foodstuffs, in particular mineral A naturally occurring inorganic element (e.g. calcium, iron) that is needed in the diet for normal growth, development and health. water, and advises on the TDI for uranium. The opinion focuses on the chemical toxicity The potential of a substance to cause harm to a living organism. of uranium.
EFSA concludes that average dietary exposure to uranium for the general population and high consumers across Europe is currently below the TDI. In specific areas where uranium concentrations in drinking water are high, the exposure estimates are close, but still below the TDI. For infants fed with infant formula made up with water containing uranium, exposure in relation to body weight may be up to three times higher than for adults.

EFSA's role

EFSA has received requests from the European Commission or Member States to provide risk assessments on several metals as contaminants, including arsenic, cadmium, chromium, lead, mercury, nickel and uranium. This work is carried out by the Panel on Contaminants in the Food Chain (CONTAM Panel). EFSA also works closely with Member States and other data providers to collect data on occurrence The fact or frequency of something (e.g. a disease or deficiency in a population) happening. of metals in food and feed.

EU framework

The principles of EU legislation on contaminants in food are contained in Regulation 315/93/EEC:

Food containing a contaminant to an amount unacceptable from the public health viewpoint, and in particular at a toxicological level, is not to be placed on the market.
Contaminant levels must be kept as low as can reasonably be achieved following recommended good working practices.
Maximum levels must be set for certain contaminants in order to protect public health.

Regulation EC 1881/2006 lays down maximum levels for certain contaminants in foodstuff, including lead, cadmium, mercury and inorganic tin. It does not cover radioactive substances. Regulation EC 333/2007 covers the methods of sampling and analysis for the official control of the maximum levels of these metals. Surveillance for residues of chemical elements in foods of animal origin is specified in Council Directive 96/23/EC.

Published:

12 February 2015