Ireland Food-Safety Study Shows Low Risks from Contaminants

The people of Ireland generally are not at risk of harm from certain contaminants found in foods, a study divulged last month.

The Food Safety Authority of Ireland (FSAI) said it analyzed 147 foods and beverages that were representative of the normal diet and consumed by the population from 2012 through 2014. The agency discovered that the population’s exposure to a number of chemicals, such as aluminum and chromium, fell below the amounts that can be consumed without an appreciable risk to health.

“Overall, the results show that the Irish population is generally not at risk from the chemical contaminants analyzed in the diet," FSAI announced in a March 15 news release. “However, in line with international findings, potential concern is identified in relation to exposure to acrylamide (a chemical formed during the frying, roasting or baking of a variety of foods); aflatoxins (natural chemicals produced by certain fungi); and, to a lesser degree, lead."

“These findings are not specific to Ireland; rather, they are of concern worldwide," the agency added.

FSAI cited continuous efforts in Ireland and internationally to reduce exposure to chemical contaminants, including review of legislation and using best practices in agriculture and food manufacturing.

Chemicals analyzed in the Total Diet Study included contaminant metals: aluminium, arsenic, cadmium, chromium, lead, mercury and tin; essential nutrients: iodine and selenium; food additives: nitrates and nitrites; food contaminants: acrylamide, mycotoxins, polycyclic aromatic hydrocarbons (PAHs); pesticide residues; and bisphenol A and phthalates, which FSAI said are present in some food contact materials.