Risk assessment of lead exposure from cervid meat in Norwegian consumers and in hunting dogs. Opinion of the Panel on Contaminants of the Norwegian Scientific Committee for Food Safety

Research report

Year of publication: 2013
External websites: Nasjonalt vitenarkiv
Involved from NIVA: Anders Ruus
Contributors: Helle Katrine Knutsen, Anne Lise Brantsæter, Christiane Kruse Fæste, Anders Ruus, Cathrine Thomsen, Heidi Amlund, Augustine Arukwe, Gunnar Sundstøl Eriksen, Janneche Utne Skåre Show all

Summary

Lead is a naturally occurring heavy metal found in small amounts in the earth’s crust. Lead is also an environmental contaminant due to human activities. Humans and animals are exposed to lead through food, drinking water, air and dust. Lead is accumulating in the body and is known to be harmful to humans and animals. In 2010 and 2011, respectively, both the European Food Safety Authority (EFSA) and JECFA (WHO) have concluded that there is no evidence for a threshold for critical endpoints of lead exposure i.e. under which there is no increased risk of adverse health effects. Public authorities work to reduce the lead exposure in the population.