The processing of high-fructose corn syrup, or HFCS might introduce mercury, a known nerve toxin, into your food supply. Mercury-grade caustic soda and hydrochloric acid are two substances used in processing the widely used sweetener. An alarming proportion of HFCS-sweetened samples have been found to be contaminated with
About
Most high-fructose corn syrup produced in the United States is processed in plants that use mercury-grade caustic soda, according to a report published in "Environmental Health" in 2009. Because this product contains mercury, it is possible that some mercury could contaminate the final product, according to the report.
Surveillance
The U.S. Food and Drug Administration monitors mercury content in fish, allows seafood containing less than 1 mcg of mercury to enter the food supply. As of 2011, high-fructose corn syrup products are not routinely monitored, although international standards allow for 1 mcg of mercury per gram to be used in a caustic soda that may be used to make high-fructose corn syrup. No standards exist for mercury levels in hydrochloric acid, another product commonly used in high-fructose corn syrup processing.
Pilot Study
An FDA-investigation sampling of high-fructose corn syrup manufacturers were analyzed for mercury content in 2009. Nine out of 20 samples contained mercury, with the most contaminated samples registering 0.570 mcg/g. Based on these findings, a consortium of researchers from around the U.S. proposed that high-fructose corn syrup may be a significant contributor to mercury intake in the average American's diet. Their commentary was published in the 2009 edition of "Environmental Health."
Additional Findings
In a less scientifically rigorous but equally compelling survey, a team led by Dr. David Willinga from the Institute for Agriculture and Trade Policy tested a host of high-fructose corn syrup foods for mercury. These results, published in 2009, revealed a whopping 31 percent of the tested foods to contain mercury. Syrups, jellies, sauces and breakfast bars with high-fructose corn syrup contained the highest levels of mercury. However, mercury was widespread in beverages, sweetened dairy products and snack foods. As an example, four out of ten dressings and condiments had detectable levels of mercury.
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