Tag: Dietary exposure

In 2002, Swedish researchers first detected significant levels of acrylamide in heat-processed foods, sparking global concern and extensive scientific inquiry. This discovery fundamentally shifted the conversation around food safety, leaving many to wonder, 'is acrylamide bad for you?'.

While animal studies show that arsenic deficiency can harm growth and reproduction, scientists confirm that arsenic is not an essential nutrient for humans and poses a serious health risk.

According to research published in 2025 in the journal *npj Science of Food*, ripened cheese can contain nearly 2,000 microplastic particles per kilogram, leading many to ask: is cheese high in microplastics? This revelation underscores a growing concern about our food supply.

According to the Food and Agriculture Organization (FAO), roughly 25% of the world's crops are affected by mycotoxins, most notably aflatoxin. The primary routes of exposure to aflatoxin B1 are through consuming contaminated foods or inhaling spores in occupational settings. This dangerous toxin is produced by specific fungi that thrive in warm, humid conditions, affecting staple crops before and after harvest.

According to the Food and Drug Administration (FDA), low levels of benzene can form in some beverages, but the levels found so far do not pose a safety concern for consumers. The presence of benzene in food is a concern due to its known carcinogenic properties, yet it appears in certain items under specific conditions, often involving food preservatives and heat.

According to the World Health Organization (WHO), humans do not have a biological need for tungsten, as it has no known role as a nutrient in the human body. Therefore, no foods naturally contain it for nutritional purposes.

According to the World Health Organization, lead exposure was attributed to more than 1.5 million deaths globally in 2021, primarily due to cardiovascular effects. While lead is not a naturally occurring nutrient, certain foods can become contaminated with it from the environment, leading to trace amounts in our diet.

According to the U.S. Food and Drug Administration, metals like lead and cadmium are present in certain foods due to environmental and industrial factors. This reality means that, for a non-smoking population, food is the primary source of exposure to these heavy metals over time.

Over 75% of nutritional research relies on self-reported data, which can be prone to bias and inaccuracy. A biomarker in food offers a more objective measure, representing a biological indicator of dietary intake, status, or effect that is measured directly from biological samples.

For the general population, the daily intake of beryllium is extremely low, with estimates placing it in the microgram or even nanogram range per day. This trace element is naturally present in the environment, and exposure occurs primarily through food, water, and air.