The CDC lowered its recommended optimal fluoride level in water from a range of 0.7 to 1.2 ppm to a single 0.7 ppm. The Fluoride Action Network also reports on San Diego, where campaigners sent a third online message and met on January 8 to plan strategy against fluoridation.
Section archive
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Food Chemicals
Additives, preservatives, trans fats and other chemicals in processed food.
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- Animal Protein
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Food Chemicals
Potassium rich foods
A USDA table ranking foods by potassium per standard serving against the 4,700 mg adult adequate intake: a baked sweet potato tops it at 694 mg, followed by a quarter cup of tomato paste at 664 and half a cup of cooked beet greens at 655.
Food Chemicals
Black tea contains more fluoride than ever thought
A Medical College of Georgia study found black tea can carry up to 9 milligrams of fluoride per litre, nearly double the earlier estimate of 1 to 5. Four patients with advanced skeletal fluorosis had each drunk one to two gallons of tea daily for 10 to 30 years.
Food Chemicals
FDA: Too Many Antibiotics
In a draft guidance, the FDA asked farmers to give food animals antibiotics only when the animal's health is at stake, not to promote growth, warning that overuse breeds resistant bacteria. Pork producers called it burdensome; scientists' groups said the agency moved too slowly.
Food Chemicals
Metal found in recalled Shrek drinking glasses promotes breast cancer
The CPSC announced McDonald's recall of millions of Shrek Forever After drinking glasses after cadmium turned up in the painted designs. McDonald's calls the glasses non-toxic and the recall precautionary; a Molecular Endocrinology study has proposed how cadmium raises breast cancer risk.
Food Chemicals
Food groups representing 95% of vitamin D intake 2005 - 2006
A table of the food groups supplying about 95 percent of US vitamin D intake in 2005-2006, led by fluid milk at 46.2 percent, finfish and shellfish at 8.6 percent, and milk drinks, desserts and yogurt at 7.0 percent. Source: What We Eat in America, NHANES.
Food Chemicals
Prenatal exposure to BPA, DES may boost breast cancer risk
Pregnant mice exposed to BPA or DES produced offspring with raised levels of EZH2, a protein that controls gene expression and whose higher levels are linked to breast cancer risk in humans. Yale's Hugh Taylor says even weak estrogens can alter breast development.
Food Chemicals
Setting Limits on Ingredients that Increase Heart Disease Risk
The Institute of Medicine is urging the FDA to regulate sodium in canned, boxed and processed foods, since telling Americans to cut back has not worked. The average American takes in more than 3,400 mg a day against a dietary reference intake of 2,300 mg.
Food Chemicals
Plastic chemical triggers allergic asthma
In an animal study presented to the American Academy of Allergy, Asthma and Immunology, mice whose mothers drank water containing 10 micrograms of BPA per mL developed airway problems; those exposed to lower doses or none did not. The researchers were testing which exposure levels matter.
Food Chemicals
Why Haven't Infertile Couples Been Told These Facts?
Infertility appears more common in women with untreated celiac disease, along with miscarriage and preterm birth, while men may have abnormal sperm and lower testosterone. A gluten-free diet and corrected nutritional deficiencies improve the outlook for future pregnancies.
Food Chemicals
Food System Raises Risk of Widespread Contamination
A centralized food supply lets one contaminated batch sicken people nationwide: a single Mexican jalapeno patch was tied to 1,400 illnesses in more than 40 states in 2008, and salmonella peanuts may have tainted 3,900 products. The piece also questions USDA organic oversight.
Food Chemicals
Antifungal Pepper Compound Has Potential in Agriculture and Medicine
Agricultural Research Service scientists tested CAY-1, a patented antifungal compound from cayenne pepper, against 10 fungi isolated from diseased grapes. It killed seven during early spore germination but did nothing to dormant spores, and more work is needed before any use on grapes.
Food Chemicals
Foods high in iron
A primer on iron: what it does in oxygen transport and energy metabolism, who runs short of it, and how supplements or hereditary conditions tip into overload. Beef, oysters, shrimp and tuna lead the animal sources; molasses, beans, lentils, tofu and cashews the plant ones.
Food Chemicals
Copper rich foods
A reference page pairing recommended copper intakes by age — 200 mcg daily for the youngest infants up to 900 mcg for adults and 1,300 mcg for breastfeeding women — with USDA figures ranking foods by copper content. Pan-fried beef liver, raw oysters and lobster lead the table.
Food Chemicals
New vitamin E found in Kiwi
Italian researchers found alpha- and delta-tocopherol in both the pulp and peel of kiwi fruit, plus a compound new to it, delta tocomonoenol, in the peel alone. The peel is not normally eaten, though the writer suggests drying it into antioxidant blends.
Food Chemicals
Calcium-rich foods
An overview of calcium's role in bones, teeth, enzyme function and blood clotting, listing animal and plant sources. It states the calcium in plant foods such as rhubarb, spinach, Chinese cabbage, tofu, red beans and pinto beans is more easily absorbed than the calcium in milk.
Food Chemicals
Zinc rich foods
A USDA table ranking selected foods by zinc per common measure: raw eastern oysters lead at 76.28 mg for six medium, followed by breaded fried oysters at 74.06 mg and several fortified cereals at about 15 mg a serving.
Food Chemicals
Potassium rich foods
A USDA data table ranking selected foods by potassium content per common measure, led by canned tomato paste at 2,657 mg per cup, followed by frozen orange juice concentrate, cooked beet greens and canned white beans.
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