High Fructose Corn Syrup contains mercury, US studies find

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High Fructose Corn Syrup contains mercury, US studies find

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Preliminary studies have revealed that products containing high amounts of high fructose corn syrup (HFCS) also contain toxic levels of mercury.

HFCS is added to food as an artificial sweetener and to prolong shelf life.

The first report, "Mercury from chlor-alkali plants: measured concentrations in food product sugar," was assembled by health and environmental researchers.  It was released on Monday in the journal Environmental Health.

Mercury is a naturally occurring element, which cannot be creating or destroyed by man.  It is found in many rocks - coal included - which is why coal-burning causes mercury to escape into the atmosphere. 

When mixed with water, anaerobic microorganisms can turn it into methylmercury, a toxic compound which accumulates in aquatic species.  It is stored in fat cells, so concentrations become higher as it moves up the food chain.  Major predators can have concentrations as much as one million times that of the water they live in.  Methylmercury has a half-life of 72 days in the blood of aquatic species, and 50 days in the blood of humans, exacerbating this problem.  Animals, such as pigs and chickens, which are fed fish meal, are also at risk.

The element has received the most attention because of contaminated, food-grade fish.  However, the report cites a 2004 European Union study which found mercury contamination in food products ranging from bakery products to beverages.  The Food and Drug Administration (FDA) currently only has inspection and safety standards for fish products. 

It is recommended that pregnant women, especially, avoid any products which could contain mercury.  The element in any form is a neurotoxin, which can lead to developmental problems in fetuses, as well as a range of cardiovascular, respiratory, and nervous illnesses in adults.

Mercury-based products have long been used for anti-microbial seed coatings in high-yield corn production.

Mercury is also used in high fructose corn syrup production, as part of the mercury cell chloralkali electrolysis process.  This is a method for the industrial manufacture of chlorine and caustic soda (also known as sodium hydroxide or lye).  In this process, an electric current is run through a brine solution, using mercury as the cathode (positive electrode) to separate sodium ions from chlorine ions.  Chlorine separates in its gaseous form.  The sodium dissolves into the mercury, but the combination later decomposes, presumably leaving pure caustic soda. 

This type of production is completely optional - there is a new, membrane-based technique, which does not use mercury.

Scientists began following the paper trail when an FDA Environmental Health Officer could not account for missing mercury in reports from the chlor-alkali industry.  It is now believed that the missing mercury has appeared in the production plants themselves and the surrounding areas, as well as in the products of the industry, i.e. HFCS.

The average American consumes about 50 grams of HFSC per day.  Based on this, the study found that the daily total mercury exposure from these foods could be as much as 28.4μg.  For the sake of comparison, a Canadian study found exposure in infants from their mother's dental fillings to be around 2μg.

Nine of eleven samples from three large manufacturers had traceable amounts.  The study had a small sample size, which, not surprisingly, researchers blamed on limited funds and access to "proprietary information."

Another study, commissioned by the Institute for Agriculture and Trade Policy, upon reading this report, tested products found in the supermarket.

After looking at 55 popular food products, the researchers found that 17 of them, or 31 percent, contained detectable levels of mercury.  Sauces and syrups contained some of the highest levels, among them Jack Daniel's BBQ Sauce, Kraft Original BBQ Sauce, and Manwich Sloppy Joe Sauce.  Nutrigrain Bars, Yoplait yogurt, Pop Tarts, and several others also contained large amounts.

The study only tested one sample of each product, in an effort to publish results on this highly important issue as quickly as possible.  They focused on foods which contained HFSC as the highest or second highest ingredient.

Avoiding products with HFSC will be the most effective tactic for now.  However, as the second study points out, mercury-cell technology is outdated, and if high fructose corn syrup will continue to appear in foods, in can be produced in a far less harmful way.

It is believed that the FDA was aware of these issues as early as 2005, but apart from the one Health Officer who spearheaded the investigation, no institutional moves have been made.