Tag: Naturally occurring chemicals

According to the World Health Organization, the typical dietary intake of naturally occurring formaldehyde for an average adult is in the safe range of 1.5–14 mg per day. The rumor that broccoli contains harmful formaldehyde has spread concern among health-conscious consumers, but the answer is more nuanced than a simple yes or no.

Over 20 years ago, a study found that a typical apple contains naturally occurring formaldehyde, a finding that can sound alarming. This chemical, often associated with industrial uses, is actually present in very small, harmless amounts within many fruits, including apples, as a result of natural metabolic processes.

Trace amounts of formaldehyde can occur naturally in many foods, including milk, as a byproduct of metabolic processes. However, the presence of formaldehyde in milk becomes a major food safety concern when it is illegally added as a preservative to mask spoilage and extend shelf life, a form of dangerous food adulteration.

Yes, onions, like all living things, contain and produce naturally occurring formaldehyde as a byproduct of their metabolic processes. These are not the dangerous, industrial levels of formaldehyde, but rather trace amounts that the human body is more than equipped to handle without harm.

Every living organism, including humans and bananas, produces formaldehyde naturally through metabolic processes. This means bananas do contain small, naturally occurring amounts of the chemical, typically around 16.3 milligrams per kilogram (mg/kg). This article explores the science behind these natural levels and why they pose no risk to your health.