With the recent announcement that the FDA will be considering the safety of chromium-containing foods, many have started asking what exactly the new guidelines mean for the everyday consumer.
In a new study by the Institute of Medicine, we take a closer look at the health implications of chromate and chromium compounds and what we know about the health effects of eating these compounds.
The study, published in the January edition of the American Journal of Preventive Medicine, looks at whether chromate, a common ingredient in foods such as bread, pasta, and salad dressings, is harmful to health.
In a paper titled “A review of the epidemiological evidence of chromite and chromate-related adverse effects: Implications for food safety” published by the IOM, scientists found that:The authors found that exposure to chromite or chromium is not a major risk factor for cardiovascular disease (CVD) or mortality.
In fact, they found that there is no significant difference between people with and without symptoms of CVD, stroke, or other circulatory disorders.
“The IOM report did not identify a single case of a case of cardiovascular disease or death due to chromate exposure.
However, in the study population, about 10,000 deaths occurred,” the authors write.
While the report found that chromate is safe for most people, there are several specific health concerns that are raised in the report.
Chromate can be found in foods that have been processed or cooked at high temperatures and are used as coating on food, such as baked goods.
While the FDA has yet to officially approve food containing chromate as a food additive, the FDA does have guidelines that state that foods with a higher percentage of chromates than the minimum amount must be labelled as such.
The report notes that the label may be difficult to understand, as the “labeling system can contain confusing and ambiguous statements.”
The report also states that, “It is important to note that a number of food products contain chromate.”
While chromates are not a particularly hazardous compound, they are extremely difficult to purify, and some scientists worry that food manufacturers are using chromates to mask the presence of chromic acid, a compound found in many types of foods, such, meats, and fish.
For this reason, the report points out that the health risks associated with chromate are still unclear.
The IEM report, which is part of the IACI, did not consider any evidence of a link between chromates and cancer, but the IAS is concerned that the report may have limited its consideration to this aspect of the issue.
“Given that the IIS and IAC are jointly working on a major revision of the ‘Food Additives Guide’ and have not yet published a report on chromate or chromic acids, we recommend that they not include the chromates in this report,” the IAE says in the statement.
The authors also noted that chromates can also cause some cancers.
They wrote:The IAS did note that the use of chromed foods is linked to an increased risk of colorectal cancer.
This is particularly relevant to children, because children tend to consume more chromated foods than adults.
“Children who consume more dietary chromated products are more likely to develop colorecarcinoma than children who do not consume chromated or chromated-containing products,” the report says.
In the study, researchers from Harvard School of Public Health and the Institute for Food and Agriculture Sciences compared the risk of developing colorecectal adenocarcinomas and cancers of the pancreas, liver, and skin in men and women.
They also examined the impact of exposure to the chromate on a variety of biomarkers, including blood pressure, glucose, and lipids.
The researchers found that while the amount of chromacide in food has been linked to the risk for coloreceral adensocarcins, the level of exposure did not appear to significantly increase the risk.
In other words, there is evidence that consuming foods with higher levels of chroma does not appear, on its own, to increase the cancer risk.
“But if chromic oxide and chromacite are combined in a food product, they might lead to a significant increase in cancer risk,” the researchers concluded.
According to the IHE, there has been a surge in food companies introducing chromate into their products, which have caused a number concerns among health professionals.
For example, chromacode has been found to contain chromic chloride, a toxic chemical found in the human body.
“Chromacode is used as an adulterant in some processed foods, which can lead to cancer, heart disease, and other health problems,” the institute says.
“There is concern that the addition of chromated materials to foods is causing a proliferation of these chemicals in food.”
As more food companies introduce chromates into their foods, health