Copper is a mineral and an essential element for the health of humans. It is involved in the production of hemoglobin, myelin, melanin and collagen. Common foods containing high levels of copper include liver, shellfish, mushrooms, nuts, chocolate, dried fruits or beans, avocado and bran products, according to MayoClinic.com. While the recommended daily intake of copper for adults is 900 mcg, the upper limit of copper intake according to the U.S. Department of Health and Human Services is 10,000 mcg per day.
About Copper Toxicity
Copper toxicity is considered by mainstream medicine as rare and is much less of a global problem than is copper deficiency. Symptoms of excessive copper intake include nausea, vomiting, headache, dizziness, weakness, diarrhea and a metallic taste in the mouth. The Agency for Toxic Substances & Disease Registry indicates that copper toxicity will affect the gastrointestinal system, the liver and the blood, but it is not considered a carcinogen.
Further Concerns
Many natural health professionals believe that undiagnosed copper toxicity is a more prevalent problem than the research suggests. Suggested health effects of excess copper include depression, irritability, hyperactivity and difficulty concentrating. Research in this area is underway, and findings do offer some, if not convincing, support.
Inorganic Copper
Dr. George Brewer, a researcher at the University of Michigan, suggests that excess copper -- most commonly from copper pipes or copper supplements -- contributes to Alzheimer's disease in the aging population. Copper in food is an organic form of the metal, and the body, specifically the liver, can process it safely. Inorganic copper, such as that from copper pipes, cooking vessels or some nutritional supplements bypasses the liver and enters the bloodstream directly, creating health risks. Recent studies by Brewer link inorganic copper to cognitive decline in the aging population as well as atherosclerosis and complications of diabetes.
Precautions
It is possible to consume excess copper from drinking water supplied by copper pipes or from cooking in unlined copper cookware. University of Maryland Medical Center recommends using cold water from the tap and letting it run two to three minutes to clear any copper that has leached into the water. Using unlined copper cookware -- especially to cook acidic foods such as tomatoes, citrus or vinegar -- may also leach copper into your food. If you have blue-green water stains around your sink or notice a metallic taste in your water, it may be advisable to test your water for safety.
References
- Agency for Toxic Substances & Disease Registry; Copper; March 3, 2011
- University of Maryland Medical Center; Copper; Steven D. Ehrlich; March 2009
- The Analyst: Copper Toxicity
- "Journal of the American College of Nutrition"; The Risks of Copper Toxicity Contributing to Cognitive Decline in the Aging Population and to Alzheimer's Disease; George J. Brewer; 2009
- Check Orphan; Adeona Announces Five Scientific Publications on Role of Copper Toxicity and Zinc Deficiency in Alzheimer's Disease and Cognitive Decline; October 13, 2010
- MayoClinic.com; Wilson's Disease: Lifestyle and Home Remedies; Sept. 24, 2009
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