Environmental contaminants can be present in foods because they are in the soil, water, or air where foods are grown, raised, or processed.

Environmental contaminants include:

• Arsenic, Lead, Mercury, and Cadmium, sometimes referred to as heavy metals or toxic elements, may occur naturally in the environment and are often at higher levels from past industrial uses and pollution.
  • These contaminants have been prioritized due to their potential to cause harm during times of active brain development—in the womb through early childhood. Learn more at: Closer to Zero and Advice About Eating Fish.
• Perchlorate is manufactured for use in industrial chemicals and may also occur naturally in the environment.
• Radionuclides (radioactive forms of elements) occur naturally in the environment or may be present when radioactive materials are discharged into the environment from nuclear operations.
• Human-made chemicals formed from or used in manufacturing industrial and consumer products, and include: Benzene, Dioxins and PCBs, and Per- and Polyfluoroalkyl Substances (PFAS).

The FDA monitors contaminant levels in foods, establishes regulations, and provides guidance to food manufacturers on how to meet their legal obligation to implement preventative controls as needed to significantly minimize or prevent chemical hazards in foods. The FDA also partners with other U.S. and international regulatory agencies on monitoring and regulatory activities for contaminants. If the agency finds that the level of a contaminant in a food causes the food to be unsafe, we take action, which may include working with the manufacturer to resolve the issue and taking steps to prevent the product from entering, or remaining in, the U.S. market.

FDA’s Toxic Elements Working Group

The agency aims to reduce exposure to arsenic, lead, cadmium, and mercury, referred to as toxic elements, in food, cosmetics, and dietary supplements. The Toxic Elements Working Group is made up of senior leaders and risk managers in the Center for Food Safety and Applied Nutrition (CFSAN) with experience in microbiology, toxicology, chemistry, medicine, epidemiology, policy, and law. The group is tackling the issues presented by these elements using the following approach:

• Prioritizing by toxicity and prevalence – The group is looking at the presence of arsenic, lead, cadmium and mercury in all products CFSAN regulates and identifying the areas where the FDA can have the greatest impact on reducing exposures. The workgroup is focusing on lead, arsenic, cadmium, and mercury in foods, cosmetics, and dietary supplements, because high levels of exposure to these are likely to have the most significant impact on public health.

  Essential to prioritization is studying the large amount of data we have collected over the years. The FDA has been collecting data on contaminants and nutrients in foods for decades as part of its Total Diet Study. The study routinely samples products found in grocery stores from across the country, testing them for hundreds of contaminants, including these elements. These data are important because they can help us better understand how consumers are exposed to these contaminants.

• Identifying most vulnerable populations – People vulnerable to the harmful effects of arsenic, lead, cadmium and mercury in food include infants and children, the elderly, and consumers who may have chronic health conditions. As the agency works to reduce consumer exposure through foods and other products, we are paying special attention to children because their smaller body sizes and metabolism may make them more susceptible to the harmful effects of these elements. Of particular concern is the effect these elements have on children’s neurological development.

  In 2021, the FDA released Closer to Zero, to outline the agency’s actions for reducing lead, arsenic, cadmium, and mercury in the foods eaten by babies and young children.

• Determining effective ways to reduce exposure – The FDA is committed to using the best available science to inform and support policy decisions on lead, arsenic, cadmium, and mercury. The FDA will consider a wide range of policies and actions to reduce exposure, ranging from requiring or encouraging industry to take steps to reduce the presence of these contaminants in products to educating consumers about ways they can reduce the risks posed by arsenic, lead, cadmium, and mercury.

Arsenic may be present in foods because it is in the environment. The levels of arsenic that are naturally in soil, air, and water are generally low but can vary depending on the environmental makeup of local areas. The levels of arsenic in the environment can also be higher because of past use of arsenic-containing pesticides on food crops and limited current use of those pesticides on non-food crops, and pollution from mining, fracking, and coal-fired power plants.

Arsenic in the environment can be taken up by plants, including fruits, vegetables, and grains, as well as by animals. It is more common in certain foods and foods grown in geographical areas with higher levels of arsenic.

Arsenic is toxic to humans and can affect people of any age or health status. One form of arsenic, inorganic arsenic, is the most potentially harmful. The FDA monitors and regulates levels of arsenic in foods, including dietary supplements, and cosmetics. While it is not possible to prevent or remove arsenic entirely from foods, levels in food can be reduced. By law, food manufacturers have a responsibility to implement controls as needed to significantly minimize or prevent exposure to chemical hazards, including arsenic.

To determine if the level of arsenic in a food is a potential health concern, we consider the toxicity of arsenic and exposure based on the level of arsenic measured in the food and consumption by specific population groups (e.g., very young children). If the agency finds that the level of arsenic in a food causes the food to be unsafe, we take action, which may include working with the manufacturer to resolve the issue and taking steps to prevent the product from entering, or remaining in, the U.S. market.

The FDA’s goal is to limit consumer exposure to arsenic, with a focus on protecting the very young, through developing regulations, action levels, and advice to consumers. The agency considers the health effects of the ‘whole food’, which includes the potential harmful health effects of specific contaminants that may be present, as well as the food’s nutrients that are vital to growth and development for babies and small children and help promote health and prevent disease throughout our lifespan.

Information for Consumers

The FDA’s goal is to limit consumer exposure to arsenic, with a focus on protecting the very young, through developing regulations, action levels, and advice to consumers. Consumers can help protect themselves and their children from arsenic exposure by:

• Checking your well water,
• Eating a varied and nutritious diet,
• Learning about juice recommendations for children, and
• Getting strategies for rice and infant rice cereal.

For example, because rice tends to absorb arsenic more readily than other crops, parents are advised to feed infants and toddlers a variety of grains as part of a well-balanced diet. Rice cereal fortified with iron is a good source of nutrients for babies, but it shouldn’t be the only source and does not need to be the first source. Other iron fortified infant cereals include oat, barley and multigrain. In addition to being nutritious, they are similarly effective as rice for infants with esophageal reflux tendencies.

Health Effects

Arsenic is toxic to humans and can affect people of any age or health status. Current research indicates that inorganic arsenic is more dangerous and the associated health effects from exposure are more severe compared to organic arsenic. Organic arsenic compounds contain arsenic with carbon; and are not related to organic farming practices.

• The long-term adverse health effects from consuming food contaminated with arsenic vary depending on the amount consumed, length of time of exposure, age, and other exposures happening at the same time—either to arsenic from other sources, other contaminants, or to beneficial nutrients.
• Fetuses, infants, and children are particularly vulnerable to the potential harmful effects from arsenic exposure because of their smaller body sizes, metabolism, and rapid growth.
• Exposure to high levels of arsenic during times of active brain development is associated with adverse neurological effects such as learning disabilities, behavior difficulties, and lowered IQ.
• For adults, long-term exposure to inorganic arsenic has been associated with skin disorders and increased risks for skin, bladder, and lung cancers.
• For people of all ages, short-term exposure to very high amounts of inorganic arsenic can result in nausea, vomiting, bruising, and numbness or burning sensations in the hands and feet.

Some scientific studies have shown that two forms of organic arsenic found in certain foods, dimethylarsinic acid (DMA) and monomethylarsonic acid (MMA), may be a health concern. The FDA is monitoring emerging research on possible health risks from these forms of organic arsenic and will continue to monitor both inorganic and organic forms of arsenic in foods.

According to the World Health Organization and the Centers for Disease Control and Prevention, the most common source of high levels of inorganic arsenic is contaminated drinking water. To reduce health risks associated with arsenic exposure from drinking water, the U.S. Environmental Protection Agency has set the maximum contaminant level (MCL) of arsenic in public drinking water at 10 parts per billion (ppb), and the FDA adopted this level for bottled water as well. Because private well water is not routinely tested by government agencies, people who get their water from private wells are advised to test for arsenic (and other contaminants) and contact their state drinking water well program if a problem is suspected.

FDA Monitoring and Testing

The FDA tests food for arsenic, lead, cadmium, and mercury to monitor the safety of the U.S. food supply, enforce FDA regulations, and inform agency guidance to industry and advice to consumers. Testing may be targeted to a specific category of food, such as foods commonly eaten by children under 2 years of age, or to a specific food or food group. Testing may also be conducted in response to reports of elevated contaminant levels in certain foods. Testing may occur at FDA laboratories, laboratories we contract with, or at state laboratories as part of our cooperative agreement with states.

The FDA tests for total arsenic levels in foods. If needed, the FDA can further test samples to determine the levels of organic and inorganic arsenic species. The FDA tests for arsenic through:

• the Total Diet Study;
• the FDA’s Toxic Elements in Food and Foodware, and Radionuclides in Food compliance program; and
• Other surveys, which may be conducted annually or in response to reports of elevated contaminant levels in certain products or to focus on a specific food or food group.

In addition, the FDA has been conducting research to optimize testing methods to measure increasingly smaller amounts of these environmental contaminants.

What is benzene? 

Benzene is a chemical that is released into the air from emissions from automobiles and burning coal and oil. It is also used in the manufacture of a wide range of industrial products, including chemicals, dyes, detergents, and some plastics.

Why is benzene a concern? 

Benzene is a carcinogen that can cause cancer in humans. It has caused cancer in workers exposed to high levels from workplace air. Based on results from a Center for Food Safety and Applied Nutrition (CFSAN) survey of almost 200 samples of soft drinks and other beverages tested for benzene conducted from 2005 through May 2007, a small number of products sampled contained more than 5 parts per billion (ppb) of benzene. The manufacturers have reformulated products, if still manufactured, which were identified in the survey as containing greater than 5 ppb benzene. CFSAN tested samples of these reformulated products and found that benzene levels were less than 1.5 ppb. The US Environmental Protection Agency (EPA) has established a maximum allowable level (MCL) for benzene in drinking water of 5 ppb. FDA has adopted EPA’s MCL for drinking water as an allowable level for bottled water.

Do the levels of benzene in beverages pose a risk to public health? 

The results of CFSAN's survey indicate that the levels of benzene found in beverages to date do not pose a safety concern for consumers. Almost all samples analyzed in our survey contained either no benzene or levels below 5 ppb. Furthermore, benzene levels in hundreds of samples tested by national and international government agencies and the beverage industry are consistent with those found in our survey.

How does benzene get into beverages? 

Benzene can form at very low levels (ppb level) in some beverages that contain both benzoate salts and ascorbic acid (vitamin C) or erythorbic acid (a closely related substance (isomer) also known as d-ascorbic acid). Exposure to heat and light can stimulate the formation of benzene in some beverages that contain benzoate salts and ascorbic acid (vitamin C). Sodium or potassium benzoate may be added to beverages to inhibit the growth of bacteria, yeasts, and molds. Benzoate salts also are naturally present in some fruits and their juices, such as cranberries, for example. Vitamin C may be present naturally in beverages or added to prevent spoilage or to provide additional nutrients.

What steps are being taken to reduce or eliminate benzene in beverages? 

FDA is working with the beverage industry to minimize benzene formation in products. For example, FDA has met with industry to determine the factors contributing to benzene formation. FDA has directly contacted those firms whose products were tested and found to contain more than 5 ppb benzene in our survey. Manufacturers have reformulated products to ensure benzene levels are minimized or eliminated. The International Council of Beverages Associations and the American Beverage Association have developed guidance for all beverage manufacturers on ways to minimize benzene formation. FDA will continue its testing program for benzene in soft drinks and other beverages to monitor levels and will inform the public and manufacturers as new data become available.

How was the problem identified? 

FDA first became aware that benzene was present in some soft drinks in 1990. At that time, the soft drink industry informed the agency that benzene could form at low levels in some beverages that contained both benzoate salts and ascorbic acid. FDA and the beverage industry initiated research at that time to identify factors contributing to benzene formation. This research found that elevated temperature and light can stimulate benzene formation in the presence of benzoate salts and ascorbic acid. As a result of these findings, many manufacturers reformulated their products to reduce or eliminate benzene formation.

In November 2005, FDA received reports that benzene had been detected at low levels in some soft drinks containing benzoate salts and ascorbic acid. CFSAN immediately initiated a survey of benzene levels in soft drinks and other beverages. The vast majority of the beverages sampled to date (including those containing both benzoate salts and ascorbic acid) contained either no detectable benzene or levels well below the 5 ppb EPA MCL for benzene in drinking water.

How many and what products were found to have excessive levels of benzene? 

To date, FDA has tested almost 200 soft drink and other beverages in the CFSAN survey. Benzene above 5 ppb was found in a total of ten products. Benzene above 5 ppb was found in nine of the beverage products that contain both added benzoate salts and ascorbic acid. FDA also found benzene above 5 ppb in one cranberry juice beverage with added ascorbic acid but no added benzoates (cranberries contain natural benzoates). The manufacturers have reformulated products, if still manufactured, which were identified in the survey as containing greater than 5 ppb benzene. CFSAN tested samples of these reformulated products and found that benzene levels were less than 1.5 ppb. See also Data on Benzene in Soft Drinks and Other Beverages, including product names and benzene levels.

Lead may be present in food because it is in the environment where foods are grown, raised, or processed. Lead that is in the soil, air, and water may be present naturally and from human-activities. Levels of lead in the environment can vary depending on the geographical makeup of local areas and proximity to current or past pollution, for example, from the widespread use of lead in a variety of products, such as plumbing materials, paint, and gasoline. While many commercial and industrial uses of lead have been phased out, there are still some products made in the U.S. that contain lead and it is still used in products made in other countries.

Lead in the environment can settle on or be taken up by plants, including fruits, vegetables and grains, as well as be ingested by animals. It is more common in certain foods and in foods grown in geographical areas with higher levels of lead. The use of lead pipes can also contaminate water used in food production and lead used in pottery or other food contact surfaces can leach into foods.

Lead is toxic to humans and can affect people of any age or health status. The FDA monitors and regulates levels of lead in foods, including dietary supplements, and cosmetics. While it is not possible to prevent or remove lead entirely from foods, the levels in food can be reduced. By law, food manufacturers have a responsibility to implement controls as needed to significantly minimize or prevent exposure to chemical hazards—including lead.

To determine if the level of lead in a food is a potential health concern, we consider the toxicity of lead and exposure based on the level of lead measured in the food and consumption. We also may consider specific population groups (e.g., very young children). If the agency finds that the level of lead causes the food to be unsafe, we take action, which may include working with the manufacturer to resolve the issue and taking steps to prevent the product from entering, or remaining in, the U.S. market.

The FDA’s goal is to limit consumer exposure to lead, with a focus on protecting the very young, through developing regulations, action levels, and advice to consumers. The agency considers the health effects of the ‘whole food,’ which includes the potential harmful health effects of specific contaminants that may be present, as well as the food’s nutrients that are vital to growth and development for babies and small children and help promote health and prevent disease throughout our lifespan.

For more information about our specific activities to reduce exposure to arsenic, lead, mercury, and cadmium from foods consumed by babies and young children please visit the FDA’s Closer to Zero page.

Information for Consumers

The FDA’s goal is to limit consumer exposure to lead, with a focus on protecting the very young, through developing regulations, action levels, and advice to consumers.

Consumers are advised that:

• Eating a variety of age-appropriate nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and protein foods, including foods intended for infants and young children, is good for nutrition and for food safety.
• Ensure your child has good nutrition—this not only supports their health and development but can also help to protect them from the effects of contaminants.
• Caregivers do not need to throw out processed or packaged baby foods or stop feeding certain foods to babies and children. Eliminating entire food groups from a children’s diet may result in nutrient deficiencies and potential poor health outcomes.
• Lead that gets into or on plants cannot be completely removed by washing or other food processing steps.
• Making homemade baby foods is not likely to reduce the levels of lead in food since the lead in plants and animals from the environment generally occurs during the growing process. It also could result in higher levels of lead in the homemade version, since baby food manufacturers have a greater ability, compared with consumers, to implement strategies, such as testing ingredients used in final products or sourcing fresh fruit and vegetables from areas with lower levels of lead.

Health Effects

Lead is toxic to humans and can affect people of any age or health status.

• The long-term adverse health effects from consuming lead vary depending on the level in the food or water, length of time of exposure, age of the consumer, and other exposures happening at the same time—either to lead from other sources, or other contaminants or to beneficial nutrients.
• Fetuses, infants, and children are particularly vulnerable to the potential harmful effects from lead exposure because of their smaller body sizes, metabolism, and rapid growth.
• Exposure to high levels of lead during times of active brain development can lead to neurological effects such as learning disabilities, behavior difficulties, and lowered IQ.

For adults, chronic lead exposure is associated with kidney dysfunction, hypertension, and neurocognitive effects.

Lead exposure is measured by testing for the level of lead in a person's blood. The Centers for Disease Control and Prevention (CDC) uses a blood lead reference level of 3.5 micrograms per deciliter (µg/dL) to identify children with blood levels that are higher than most children’s levels.

FDA Monitoring and Testing

The FDA tests food for arsenic, lead, cadmium, and mercury to monitor the safety of the U.S. food supply, enforce FDA regulations, and inform agency guidance to industry and advice to consumers. Testing may be targeted to a specific category of food, such as foods commonly eaten by children under 2 years of age, or to a specific food or food group. Testing may also be conducted in response to reports of elevated contaminant levels in certain foods. Testing may occur at FDA laboratories, laboratories we contract with, or at state laboratories as part of our cooperative agreement with states.

The FDA tests for environmental contaminants, including lead, through:

• the Total Diet Study;
• the FDA’s Toxic Elements in Food and Foodware, and Radionuclides in Food compliance program; and
• Other surveys, which may be conducted annually or in response to reports of elevated contaminant levels in certain products or to focus on a specific food or food group.

In addition, the FDA has been conducting research to optimize testing methods to measure increasingly smaller amounts of these environmental contaminants.

Mercury may be present in food because it is in the environment. Mercury may occur naturally in soil, air, and water, but levels can vary depending on the environmental makeup of local areas. For example, mercury can be distributed in the environment from natural sources such as volcanic activity and geological weathering. The levels of mercury in the environment are often higher because of pollution from human activities such as fossil fuel combustion, manufacturing, and small-scale gold mining.

Methylmercury, one type of mercury, is formed by microscopic organisms and is the most widespread form of mercury in the environment. It is also the most potentially harmful form of mercury and can be toxic to people of any age or health status.

The FDA monitors and regulates levels of mercury in foods, including dietary supplements, and cosmetics. While eating seafood is the most common way people in the U.S. are exposed to mercury, most types of seafood do not have levels of mercury that would result in health effects for adults. To help those who are or might become pregnant or are breastfeeding, as well as parents and caregivers choose fish that are nutritious and lower in mercury, the FDA and the Environmental Protection Agency (EPA) have issued advice on eating fish. This advice supports the recommendations of the Dietary Guidelines for Americans.

The FDA’s goal is to limit consumer exposure to mercury, with a focus on protecting the very young, through developing regulations, setting action levels, and issuing advice to consumers. The agency considers the health effects of the ‘whole food’, which includes the potential harmful health effects of specific contaminants that may be present, as well as the food’s nutrients that are vital to growth and development for babies and small children and help promote health and prevent disease throughout our lifespan.

Information for Consumers

The most common way people in the U.S. are exposed to mercury is by eating seafood contaminated with methylmercury. Nearly all fish and shellfish contain trace amounts of methylmercury. While it is not possible to prevent or remove mercury entirely from foods, most types of seafood do not have levels of mercury that would result in health effects for adults.

Because the very young are more vulnerable to the harmful health effects of mercury exposure, and because there are significant differences in the levels of mercury between different types of seafood, the FDA and EPA have issued advice on eating fish. This advice can help those who are or might become pregnant or are breastfeeding, as well as parents and caregivers who are feeding children - choose types of seafood that are lower in mercury and provide key nutrients that support brain development, the spinal cord, and a child’s immune system. This advice supports the recommendations of the Dietary Guidelines for Americans.

The advice features a chart that makes it easy to choose dozens of healthy and lower mercury options and includes information about the nutritional value of fish. A set of frequently asked questions & answers provides more information on how to use the chart and additional tips for eating fish.

Health Effects

The Centers for Disease Control and Prevention (CDC) monitor mercury levels in the U.S. population and have found that people tested in the U.S. do not have levels of mercury in their blood that would be expected to result in health effects. However, understanding what levels of mercury exposure will result in specific health effects is an area of active research. 

Methylmercury, the form of mercury found in seafood, is the most potentially harmful form of mercury and can be toxic to people of any age or health status.

• The long-term adverse health effects from consuming food contaminated with mercury vary depending on the amount consumed, length of time of exposure, age, and other exposures happening at the same time—either to mercury from other sources, other contaminants, or to beneficial nutrients.
• Fetuses, infants, and children are particularly vulnerable to the potential harmful effects from mercury exposure because of their smaller body sizes, metabolism, and rapid growth.
• Exposure to high levels of mercury during times of active brain development can lead to neurological effects such as decreased measures of intelligence, difficulty in memory and cognition, and problems with gross and fine motor skills. Evidence is also emerging that attention could be impacted.
• Adverse short-term health effects for adults from typical consumption usually require a level of mercury not generally found in seafood products.
• For adults exposed to harmful levels of methylmercury, symptoms of poisoning may appear over time or may develop suddenly. They may include a range of symptoms such as psychological issues (e.g., depression or memory problems), numbness or muscle weakness (e.g., difficulty walking); difficulty with speech, hearing, or vision; a “metallic” taste in the mouth; and issues with balance.
• Suspected methylmercury poisoning should be diagnosed by a physician after testing for the level of mercury in a person's blood or urine.

FDA Monitoring and Testing

The FDA tests food for arsenic, lead, cadmium, and mercury to monitor the safety of the U.S. food supply, enforce FDA regulations, and inform agency guidance to industry and advice to consumers. Testing may be targeted to a specific category of food, such as foods commonly eaten by children under 2 years of age, or to a specific food or food group. Testing may also be conducted in response to reports of elevated contaminant levels in certain foods. Testing may occur at FDA laboratories, laboratories we contract with, or at state laboratories as part of our cooperative agreement with states.

The FDA tests for environmental contaminants, including mercury, through:

• the Total Diet Study;
• For the FDA’s most recent survey of foods measuring for mercury, and please visit: FDA Total Diet Study (TDS) FY2018-FY2020 Elements Report and Data (2022)
• the FDA’s Toxic Elements in Food and Foodware, and Radionuclides in Food compliance program; and
• Other surveys, which may be conducted annually or in response to reports of elevated contaminant levels in certain products or to focus on a specific food or food group.

Perchlorate in Food

What is perchlorate?

Perchlorate is a negatively charged molecule made of one chlorine atom and four oxygen atoms. Perchlorate can occur naturally or be man-made.

Where is perchlorate found?

Perchlorate occurs naturally in arid states in the Southwest United States (U.S.), in nitrate fertilizer deposits in Chile, and in potash ore in the U.S. and Canada. Perchlorate also forms naturally in the atmosphere. Manufactured perchlorate is used as an industrial chemical and can be found in rocket propellant, explosives, fireworks, and road flares. Because perchlorate is in the environment, it has been found in some drinking water and in some foods. In addition, small amounts of of perchlorate (not to exceed 1.2 percent by weight of the finished polymer) may be used as a component in certain containers and food processing equipment for use in contact only with only certain types of dry foods.

What are the health risks associated with perchlorate exposure?

Human exposure to high dosages of perchlorate can interfere with iodide uptake into the thyroid gland, disrupting the functions of the thyroid and potentially leading to a reduction in the production of thyroid hormone. In fact, perchlorate has been used as a drug to treat hyperthyroidism (excess thyroid hormone production) and to diagnose disorders related to thyroid or iodine metabolism. In adults, the thyroid plays an important role in regulating metabolism. In fetuses and infants, thyroid hormones are critical for normal growth and development of the central nervous system. Pregnant women and their fetuses and newborns have the greatest potential for risk of adverse health effects following exposure to perchlorate.

FDA Testing of Foods for Perchlorate

What testing has the FDA done for perchlorate in food?

Between 2008 and 2012, the FDA collected and tested a total of 5,464 food samples for perchlorate and found no overall change in perchlorate levels across foods compared to 937 samples collected between 2005 and 2006. A further analysis of perchlorate levels per year between 2008 and 2012 also found no consistent change in perchlorate levels across foods from year to year.
The 2008 – 2012 dataset contained higher average levels of perchlorate in some foods such as bologna, salami, and collard greens, and lower average levels of perchlorate in other foods such as plain bagels, boxed macaroni and cheese, and milk chocolate, when compared to the 2005 – 2006 dataset. These differences may be due to a number of factors, including variances in the region or season when the samples were collected and/or the increase in sampling in 2008-2012.

The FDA collected these samples as part of its Total Diet Study (TDS), which analyzes samples of about 280 types of foods, including 40 types of baby food, every year from different parts of the country.

Has the FDA conducted any exposure assessment?

In January 2008, the FDA published a study entitled "U.S. Food and Drug Administration's Total Diet Study: Dietary Intake of Perchlorate and Iodine" in the Journal of Exposure Science and Environmental Epidemiology. This study reports on the estimated average dietary intakes of perchlorate and iodine in 14 age-gender subgroups of the U.S. population based on analytical results for perchlorate from the FDA's TDS samples collected in FY 05-FY06 and for iodine from TDS samples collected in five market baskets from late FY03 through FY04.

In addition, from FY08-FY12, perchlorate and iodine were analyzed in four market baskets per year in about 280 foods. These data were used to determine dietary intakes to perchlorate and iodine in the same age-gender subgroups examined in 2008, and results were published in 2016 in a study entitled “Update on dietary intake of perchlorate and iodine from U.S. food and drug administration’s total diet study: 2008-2012,” in the Journal of Exposure Science and Environmental Epidemiology. The complete set of perchlorate data obtained from FY08-FY12 TDS surveys is available on FDA’s website. Iodine data are available on the Total Diet Study website.

The estimated average intakes of perchlorate for the U.S. populations studied in both these exposure assessments were below the Environmental Protection Agency’s (EPA) perchlorate Reference Dose (RfD) of 0.7 µg/kg body weight (bw)/day. For example, the estimated average intake of perchlorate for infants/toddlers based on the 2008-2012 data ranges from 0.36 to 0.48 µg/kg bw/day. The RfD is an estimate of a daily oral exposure to the human population (including sensitive subgroups) that is not likely to result in adverse health effects during a lifetime. Iodine intakes examined in these two U.S. populations exceeded the recommended estimated average requirements for their respective age groups.

What Actions are the FDA and EPA Taking

What is the EPA doing regarding public drinking water?

In September 2017, the EPA released a draft scientific report: Proposed Approaches to Inform the Derivation of a Maximum Contaminant Level Goal for Perchlorate in Drinking Water. This report links the predictions from the perchlorate Biologically Based Dose Response (BBDR) models to neurodevelopmental effects to inform decision making on perchlorate under the Safe Drinking Water Act.

Scientists from the EPA and the FDA’s National Center for Toxicological Research (NCTR) collaborated to develop this modeling work, which was prompted by recommendations from EPA’s Science Advisory Board in 2013.

The EPA is currently soliciting input on its approach for deriving an MCLG for perchlorate in drinking water based on the BBDR models. The EPA is using an approach recommended by its Science Advisory Board to develop the MCLG. This approach differs from that used by the EPA to derive the interim health advisory for perchlorate in drinking water of 15 ppb in 2008.

Following the establishment of the MCLG, the Safe Drinking Water Act requires the EPA to set an enforceable standard. In most cases, the standard is a maximum contaminant level (MCL), which must be set as close in value to the MCLG as feasible taking the costs and benefits into consideration.

If the EPA establishes an MCL for drinking water, will the FDA establish an allowable level for bottled water?

If the EPA establishes an MCL, the FDA is required (under section 410(b)(1) of the Federal Food, Drug, and Cosmetic Act (the FD&C Act)) to issue a standard of quality regulation for perchlorate in bottled water or make a finding that such a regulation is not necessary to protect the public health because perchlorate is contained in water in public water systems, but not in water used for bottled water. The FDA is required to take such action not later than 180 days before the effective date of EPA’s MCL.

If the EPA develops an MCLG for perchlorate based on the new model will that change how the FDA evaluates the safety of foods?

The FDA uses the most up-to-date science, including information from the EPA, when it conducts safety assessments. The FDA will review the new information if and when it becomes available, and see how best to incorporate it in its scientific review, including safety assessments of foods. The FDA will consider future testing for perchlorate in foods in light of the re-assessment at EPA.

What use of perchlorate is authorized in food contact applications?

As of May 4, 2017, perchlorate may only be used up to a certain level as a component of antistatic agents used in certain containers and food processing equipment in contact with only certain dry foods. Any future proposed food additive use of perchlorate in food contact applications is subject to pre-market review and approval by the FDA.

Advice for Consumers

Should I supplement my diet with iodine supplements to protect against potential perchlorate exposure?

In general, most Americans consume adequate amounts of iodine in their diets and taking iodine dietary supplements is not necessary to protect you from perchlorate at the levels present in water and foods. However, you should discuss any specific dietary needs or concerns with your health care provider.

Should pregnant women and infants supplement their diets with iodine?

Iodine is necessary for a baby's normal brain development, so it is particularly important for pregnant and nursing women to get adequate amounts of iodine. Many over-the-counter and prescribed prenatal supplements contain iodine. For infants, breast milk and infant formulas are good sources of iodine. Women and parents of infants and young children should consult their health care practitioners before supplementing their diet or the diet of their children with iodine.

Can I prepare my child’s infant formula using tap water?

Tap water is regulated by the EPA under the Safe Drinking Water Act. In December 2008, the EPA issued its interim health advisory to assist state and local officials in addressing local contamination of drinking water supplies from perchlorate. If you live in one of the few areas where perchlorate in the public drinking water is at levels above 15 parts per billion, the FDA recommends using water that is lower in perchlorate levels, such as bottled water or water from a home treatment device certified for perchlorate removal, to reconstitute your infant's formula.

Eat a Varied and Nutritious Diet

Eating a variety of age-appropriate healthy foods is good for nutrition and for food safety. This approach helps you and your children get important nutrients and may reduce exposure to and potential harmful effects from contaminants that foods can absorb from the environment.

Healthy Beverage Recommendations by Age from the Dietary Guidelines for Americans

Birth- about 6 months

Give your baby only breast milk – no other drinks or foods.  If you’re not breastfeeding, give iron fortified infant formula. Use only store-bought infant formula and never homemade or toddler formula. Learn more about choosing infant formula at Choosing an Infant Formula | CDC. 

6-12 months

Keep giving your baby breast milk until at least age 12 months, and as long as you want after that. If you’re not breastfeeding, continue to give iron fortified infant formula.

Once your baby is ready for solid foods (for most babies, at about age 6 months), you can also start giving your baby small amounts of water (up to 4 to 8 ounces a day).

***Infants under 1 year of age should not drink juice***

12 months and older

Wait until your baby is at least 12 months old to give them cow’s milk, fortified soy beverages, or fruit juice.

Most of the time, choose whole fruits instead of juice. Whole fruits have fiber your child needs to stay healthy. If you do offer juice, choose 100% juice, which doesn’t have any added sugars, and give only a small serving (aim for 4 ounces or less per day). Try mixing 100% juice with water to reduce calories.

Avoid these drinks

It is best not to give your child drinks with caffeine or added sugars, like soda, sports drinks or energy drinks, fruit drinks (like fruit punch), or flavored milks.

FDA research shows that many nutritious foods may contain contaminants from the environment where they are grown or raised.  Read on to learn about environmental contaminants in foods, what FDA is doing, and what you can do to help protect your child.

Environmental Contaminants in Foods

Environmental contaminants refer to chemicals that may be in foods because they are in the environment where foods are grown, raised, or processed. Contaminants can be taken up by plants and animals from the soil, water, and air and can be harmful to human health.

Arsenic, lead, cadmium, and mercury are environmental contaminants. Amounts in the environment can vary depending on many factors, including the presence of current or past pollution.

Contaminants in the soil, water, and air may be present naturally and from current or past pollution.  Because certain contaminants come from the earth’s crust, there has always been some level in foods. However, it is only with recent scientific advances that we can now measure different types of environmental contaminants in foods at very low levels and are learning more about exposure from the diet.

The FDA’s Closer to Zero program is focused on driving down levels of arsenic, lead, cadmium, and mercury (often referred to as heavy metals) in food commonly eaten by babies and young children.  Our priority is protecting the very young because they are more vulnerable to harmful health effects from exposure to these contaminants.  While we, our federal partners, and the food companies work to lower levels in foods, there are things you can do to help ensure your child has good nutrition—this not only supports their health and development but can also help to protect them from the effects of contaminants.  Read on to learn strategies to support good nutrition from the Centers for Disease Control and Prevention and the United States Department of Agriculture.

Focus on variety

Feeding a variety of age-appropriate healthy foods helps your child get essential nutrients for development and can make it less likely for your child to be exposed to the same contaminant from the same food many times.

• Work toward a diverse diet. Around age 6 months, as you start feeding single solid foods to your baby, build on those experiences by offering many different foods from across and within the food groups -- vegetables, fruits, grains, protein foods, and dairy.
• Change it up. When your baby first experiences solid food, they may eat the same food for several feedings in a row. Once your child has experienced a food several times, add a different new food, and then alternate foods to create variety in mealtime.
• Keep track. A journal can help you recall which foods are in your baby’s diet and plan for your child’s next new food.
• “Picky eating” is normal as they explore new foods. If your child doesn’t like a new food right away, don’t give up!  It can take up to 10 tries for children to get used to a new food.  Giving your child a variety of foods now can help them enjoy a greater variety of foods as they get older.
• Wait on these foods. Wait until your baby is at least 1 year of age to give them cow’s milk, fortified soy beverages, or fruit juice.

Many nutrients help protect from the effects of contaminants that foods can absorb from the environment.

Include foods rich in iron and zinc.

Iron and zinc are essential nutrients for child development. They also can help prevent the harmful effects of arsenic, lead, cadmium, and mercury.

• Include iron- and zinc-fortified infant cereals. Infant cereal is a common staple. It’s easy to prepare and can be combined with solid foods to create more diversity in your baby’s diet.
  • Choose whole grains like whole wheat or barley infant cereal. They provide B vitamins that help protect against the effects of arsenic.
  • Know your grains. Feed your baby iron-fortified cereals to help them get enough iron. Rice cereal shouldn’t be the only source and does not need to be the first source. Other fortified infant cereals include wheat, oat, barley, and multigrain. Read the label to see which grains are ingredients.
• Include meat, poultry, seafood, and/or beans as key sources of iron, zinc, and other nutrients.
  • Seafood has nutrients that support child brain and immune system development. Choices particularly low in mercury include salmon, catfish, shrimp, and pollock (common in fish sticks).