Arsenic in Food
This continuing education course reviews the estimated levels of arsenic in the food supply, the links between arsenic exposure and disease, populations at risk, and recommendations for limiting exposure. It also explains the difference between organic and inorganic arsenic compounds, the latter considered more toxic to humans. A review of the existing research on the health effects of arsenic, regulations on arsenic levels in food and water, and current recommendations for clinicians to use in practice are included.
Course content appeared as the CPE Monthly in the August/September 2021 edition of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Explain why arsenic can be present in foods and name at least two foods that pose a high risk of arsenic contamination.
- Evaluate US regulations on arsenic levels in food and water and compare estimated intakes in the United States with recommended levels.
- Analyze the possible association between arsenic consumption and certain health risks, including cancer, heart disease, hypertension, and type 2 diabetes.
- Formulate strategies for reducing inorganic arsenic exposure and assisting clients who are at risk of higher exposure in implementing these recommendations.
Elizabeth Streit, MS, RDN, LD, is founder of the food blog and culinary nutrition business It’s a Veg World After All, author of Vegetable Cookbook for Vegetarians: 200 Recipes from Artichoke to Zucchini, and an instructor at Northwestern Health Sciences University.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR