Search

Epidemiology studies

Epidemiology studies   We monitor all research on BPA and have prepared responses to some of the studies relating to epidemiology. The table below lists the studies from newest to oldest. Study Key findings/claims FSANZ response Association Between Bisphenol A Exposure and Risk of All-Cause and Cause-Specific Mortality in US Adults Bao et al. (2020) JAMA Network Open 3(8):e2011620. doi:10.1001/jamanetworkopen.2020.11620

• In a cohort study of 3883 US adults enrolled in the National Health and Nutrition Examination Survey (NHANES), higher urinary BPA levels (measured in 2003-2008) were associated with an increased risk of death from all causes during approximately 10 years of observation.
• Urinary…

  Published 12 October 2020

Studies in experimental animals

Studies in experimental animals   We monitor all research on BPA and have prepared responses to some of the studies relating to experimental animals. The table below lists the studies from newest to oldest. Study Key findings/claims FSANZ response 'Bisphenol A affects early bovine embryo development and metabolism that is negated by an oestrogen receptor inhibitor' Choi et al (2016) science Reports, 6:29318.

• In vitro incubation of bovine embryos with BPA resulted in (i) a decreased percentage (by up to 20%) in embryos considered to be suitable for subsequent transfer into a host, and (ii) an up to 50% increase in glucose consumption rate by the embryos.

• This is an in…

  Published 12 October 2020

Cassava and bamboo shoots

Cassava and bamboo shoots Cassava and bamboo shoots available in Australia and New Zealand are safe to eat provided you prepare them properly. These foods contain cyanogenic glycosides; chemicals that can be broken down to release hydrogen cyanide, which can be harmful to consumers. Under the Food Standards Code cassava and bamboo shoots must be labelled with (or if unpackaged accompanied by) a statement indicating they must be fully cooked (and peeled in the case of cassava) before eating. Cassava The simplest method of detoxifying cassava roots is the wetting method1:

• Peel the tubers, chop them and grind them into flour
• Mix the flour with water in a ratio of 1 part cassava flour to 1.25 parts water, by weight
• Spread the mixture of flour and water in a…

  Published 6 May 2021

Dioxins

Dioxins (February 2012) What are dioxins? Dioxins are chemicals produced when household and industrial waste is burned and as by-products from some industrial chemical processes. They persist in the environment for a long time and can get into food but assessments show the amounts are tiny so the risk to our health is minimal. Dioxins also break down in our bodies and we excrete them. Where do dioxins come from? More than 96 per cent of dioxins in the environment come from air emissions. Dioxins then fall to the ground and occur in trace amounts on soil, plant and water surfaces. In Australia, the major sources of dioxin emissions in the air are bushfires and burning agricultural stubble. Plants do not generally absorb dioxins. However, dioxins can enter the food chain when animals eat plants on which…

Published 31 October 2016

Fluoride in bottled water

Fluoride in bottled water (June 2016) The Food Standards Code allows between 0.6 and 1.0 milligrams of fluoride (including naturally occurring and added fluoride) per litre of bottled water. This is the same level recommended for drinking water to provide benefits for dental health. A FSANZ risk assessment (Application A588 - Final Assessment Report) found there is a history of safe use of fluoride in tap water at this level. Fluoridated bottled water (at the approved levels) is nutritionally equivalent to fluoridated tap water. Not all bottled water contains fluoride. However, all bottled water with fluoride added must be clearly labelled. Bottled water with added fluoride is safe for everyone and plain bottled water (but not…

Published 22 June 2016

Chemicals in food packaging

Chemicals in food packaging (August 2018) Food packaging prevents contamination, allows food to be transported easily and extends shelf life. From time to time concerns are raised about chemicals migrating from packaging into food. To address this concern FSANZ undertook a project to assess whether there were any unmanaged risks from packaging chemicals migrating into food. This project (Proposal P1034) was completed in October 2017.   After a thorough safety assessment involving targeted and public consultation, a number of surveys and a dietary exposure assessment, FSANZ has determined that estimated dietary exposure to these chemicals is low and not of concern for human health.

• …

  Published 30 August 2018

Chemicals in food - maximum residue limits

Chemicals in food - maximum residue limits (November 2022) A maximum residue limit (MRL) is the highest amount of an agricultural or veterinary (agvet) chemical residue that is legally allowed in a food product sold in Australia whether it is produced domestically or imported. MRLs help enforcement agencies monitor whether an agvet chemical has been used as directed to control pests and diseases in food production. In 2022, FSANZ completed M1019 (Review of Schedule 22 - Foods and Classes of Foods). The purpose of this Proposal was to review and update a food naming system that more closely aligns with both codex and the Australian…

Published 14 July 2023

Melamine

Melamine (June 2012) Melamine is used in plastics and other products. There can be trace amounts of melamine in foods due to leaching from food contact materials, however these trace amounts don't present a health concern. In 2008 Chinese health officials advised that melamine had been found in a baby formula product and, later, in other dairy products. Following this advice FSANZ, together to state and territory authorities, conducted a survey in which foods manufactured in China and available in Australia were tested for melamine. As a result of that survey a number of products were withdrawn by importers and one product was recalled. Australia does not import infant formula products from China due to quarantine restrictions. Maximum melamine levels in food FSANZ conducted a…

Published 20 November 2018

Risk assessment and referral levels for dairy foods and foods containing dairy-based ingredients adulterated with melamine

Risk assessment and referral levels for dairy foods and foods containing dairy-based ingredients adulterated with melamine (14 October 2008) In September 2008 FSANZ became aware of media reports which indicated that m ore than 50 000 infants and young children in China had sought treatment for renal tube blockages and kidney stones following consumption of infant formula adulterated with melamine. The deliberate addition of melamine to food or infant formula is not approved anywhere in the world. Four deaths have now been reported and many thousands have been hospitalized with kidney problems. It is understood that melamine was added to infant formula to boost its apparent protein content. Melamine has been commercially used for many years to produce melamine resins which are then used…

Published 29 November 2013

Mercury in fish

Mercury in fish (Last reviewed December 2020) Fish is an excellent source of protein, essential omega-3 fatty acids, iodine, important vitamins and is low in saturated fat. Although mercury is present at low levels in most fish, there is no need for anyone (including pregnant and breastfeeding women) to stop eating fish altogether. Mercury occurs naturally in the environment and builds up in fish over time. All fish contain some mercury with most fish having low levels. Only a few species have higher amounts. The amount of mercury depends on the age of a fish, the environment in which it lives and what it eats. Big fish that have long lifespans and predatory fish such as swordfish and shark/flake tend to have higher levels of mercury than other smaller, younger fish. Most people only eat moderate amounts of…

Published 13 December 2020