Commission lowers the maximum residue limits of lead in food
Aug 30, 2021
The European Commission has approved lowering the maximum lead content in certain food products, including different fruits, vegetables, and tubers, due to the potential negative impact that this heavy metal can have on health.
(EU) Regulation 2021/1317, published on Tuesday in the Official Journal of the European Union, which modifies Regulation (EC) No. 1881/2006, specifies that, according to the European Food Safety Authority, âlead can cause developmental neurotoxicity in young children and cardiovascular problems and nephrotoxicity in adults. In addition, since there is no proven threshold for these effects, one cannot deduce that there is a tolerable weekly intake of this element." The Authority also expressed its concern that current levels of dietary exposure to lead may affect the neurodevelopment of fetuses, infants, and children.
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