Perchlorate in fruit and vegetables opinion re-published

Perchlorate is a contaminant present in the environment naturally and as a result of human activity. The use of natural fertilisers and perchlorate contaminated irrigation water may lead to substantial concentrations in leafy vegetables.

EFSA’s experts established a tolerable daily intake ( TDI A tolerálható napi bevitel (TDI) az élelmiszerben vagy ivóvízben lévő, nem szándékosan hozzáadott anyagok (pl. szennyezőanyagok) becsült mennyisége, amelyet nem szándékosan adnak hozzá, amely egész életen át fogyasztható anélkül, hogy érzékelhető kockázatot jelentene az egészségre. ) of 0.3 micrograms per kilogram of body weight per day, based on the inhibition of thyroid iodine uptake in healthy adults. The TDI is an estimate of the amount of a substance that people can consume on a daily basis during their whole life without any appreciable risk to health.

EFSA estimated chronic and ‘short-term’ exposure to perchlorate. A single exposure to perchlorate at levels found in food and water is unlikely to cause adverse effects on human health, including the more vulnerable groups of the population. Overall, chronic dietary exposure to perchlorate is of potential concern, in particular for high consumers in the younger age groups of the population with mild to moderate iodine deficiency. Exposure to perchlorate may be of concern for infants breast-fed by iodine-deficient mothers. The re-assessment of dietary exposure did not affect these overall conclusions.

• Scientific Opinion on the risks to public health related to the presence of perchlorate in food, in particular fruits and vegetables