Various reports have created some unease about heavy metals in food. However, misinformation about human exposure and food safety abounds and confuses both dietitians and consumers.

While heavy metals can cause adverse health effects, most U.S. cases result from environmental or occupational exposures. Levels of contamination in foods are low but vary by crop, region of growth and other factors.

Special concern about heavy metals in food is focused on vulnerable populations such as babies and young children. The U.S. Food and Drug Administration regularly monitors heavy metals in foods, sets action levels and issues industry guidance to achieve levels as low as reasonably achievable (ALARA). Consumers need dietitians as trusted sources of information to explain impacts of heavy metals, to correct misinformation and to provide dietary strategies that reduce exposure and minimize potential adverse impacts.

This session will discuss four primary heavy metals; their impact on public health and risks of overexposure, especially in target populations. Discussion of FDA's "Closer to Zero Action Plan to Reduce Childhood Exposure to Toxic Elements through Food"; will include consumer insights on heavy metals and recommendations on best practices to effectively communicate these risks from foods to the public.