According to the U.S. Environmental Protection Agency, almost all people have some trace of methylmercury in their tissues as a result of eating seafood or exposure through the environment. High amounts, however, are a real concern and pregnant women, in particular, are cautioned to limit the amount of fish and shellfish they eat to protect unborn children from developing severe neurological problems associated with mercury exposure.
Now, two studies suggest that mercury may be found in detectable amounts in a common sweetener used in a wide variety of products.
According to a study published in the journal Environmental Health by Renee Dufault, a former scientist at the Food and Drug Administration, nine out of 20 samples of high fructose corn syrup were found to contain mercury. The study's author put the average daily consumption of corn syrup at 50 grams per person in the U.S.
Ms. Dufault, who retired from the FDA last year, claimed to have shared her findings with the agency but no action was taken.
A separate study conducted by Dr. David Wallinga of the non-profit Institute for Agriculture and Trade Policy tested 55 food items containing corn syrup. Products without corn syrup were not tested for mercury levels.
"We went and looked at supermarket samples where high fructose corn syrup was the first or second ingredient on the label," Dr. Wallinga told Reuters. "We found about one out of three had mercury above the detection limit."
Dr. Wallinga believes that mercury may have found its way into the corn syrup during the manufacturing process. The Corn Refiners Association said possible sources suggested by Dr. Wallinga have not been used for several years.
Discussion Questions: What will the attention created by these studies mean for retailers selling products with high fructose corn syrup? What is the proper response to questions from consumers? Beyond that, will these studies have any impact on the use of high fructose corn syrup in processed foods and beverages?