Sunday Nov 17, 2013 (foodconsumer.org) -- A new study in PLoS One suggests that high levels of tungsten in the body may increase risk of suffering a stroke.  Stroke is the second leading killer in the United States and other developed countries.

The study led by researchers from the University of Exeter shows that those who had highest levels of tungsten were twice as likely to experience a stroke as those who had lowest levels.

Tungsten is a metal element commonly seen in some consumer products such as computers and mobile phones.  The metal is also used in industrial and military products.  When the products are manufactured, tungsten may be released causing environmental pollution.

The study was based on data from the US based National Health and Nutrition Examination Survey (NHANES) which enrolled 8614 participants aged 8 to 74 years for a period 12 years.

The study found higher tungsten levels were positively associated with the incidence of stroke even after adjustment for typical risk factors.  Evidence indicates that tungsten can be a significant risk for people younger than 50 years.

Overall, the tungsten poses a small risk, compared with other potential risks human face.   But tungsten is not the only emerging threat to humans' health.  For instance, nanoparticles are consistently used in foods and cosmetic products and other consumer products and released into the environment.  Studies have already shown that nanoparticles can disrupt DNA and potentially cause mutations and induce cancer.  Fish exposed to high doses of nanoparticles die. (David Liu, PHD)