By love-89.com Many people are increasingly concerned about the presence of heavy metals and pesticide residues in food, including regular food items and dietary supplements. The United States Food and Drug Administration (FDA) has established exposure limits for common metals like arsenic, lead, cadmium, and mercury in foods.
Arsenic, lead, mercury, and cadmium—collectively known as heavy metals or toxic elements—naturally occur in the environment. However, their levels are often elevated due to past industrial activities and pollution. These contaminants can pose significant risks, particularly during sensitive developmental periods in humans, such as in utero and in early childhood. Pregnant and breastfeeding women, as well as infants and young children, are especially vulnerable to their harmful effects.
So, what exactly causes some foods to contain arsenic, lead, cadmium, and mercury? These contaminants can arise from natural environmental sources (as elements in the earth’s crust) as well as from human activities. The concentrations of these substances in the air, water, and soil used for growing crops or raising animals can vary depending on geographical differences and levels of past or current pollution. The amount of arsenic, lead, cadmium, or mercury in certain foods is influenced by both the ambient levels in the environment and how much of these substances plants or animals absorb from their surroundings.
The FDA aims to minimize exposure to contaminants in our diets while ensuring a steady supply of nutritious food. This goal is the foundation of the FDA’s “Close to Zero” initiative, which prioritizes foods that are commonly consumed by infants and young children. Because of their smaller body size and metabolism, these groups are particularly susceptible to the adverse effects of contaminants. To achieve “Close to Zero,” the FDA focuses on collaborating with the Environmental Protection Agency (EPA) to collect data on health, safety, and exposure. They also conduct necessary testing and regulate human and environmental exposure to various chemicals and mixtures.
Pesticides, which contain both “active” and “inactive” ingredients, are used to prevent, eliminate, repel, or mitigate pests. They can also be applied as plant growth regulators, defoliants, or desiccants, and act as nitrogen stabilizers. Over 1,000 different pesticides are used globally to protect crops from pest damage. Each pesticide has its unique properties and toxicological effects, with herbicides being the most prevalent, accounting for approximately 50% of all pesticide use worldwide. Most pesticides serve as plant protection products, also known as crop protection products. The EPA regulates these pesticides, overseeing manufacturer and product registration to ensure consumer safety when consuming food.
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