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Subscribe to this list via RSS Blog posts tagged in lead

Posted by on in Centers of Excellence

Cardno ChemRisk’s publication “A human health risk assessment of lead (Pb) ingestion among adult wine consumers” was recently named one of the top three highly accessed articles in the International Journal of Food Contamination.  Cardno ChemRisk scientists analyzed Pb concentration in wines and modeled adult blood lead levels from wine consumption under various exposure scenarios based on national dietary survey data. Overall, our findings suggest that Pb content in wine does not pose a health risk to adult wine consumers.  You can read our original blog about this paper here.

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Posted by on in Centers of Excellence

Posted on behalf of the authors, Lindsey Garnick and Kevin Towle

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Posted by on in Centers of Excellence

Posted on behalf of author Lindsey Garnick

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Posted by on in Food/Beverage

There has been research showing the presence of lead (Pb) and cadmium (Cd) in chocolate since 2001, although no evidence of harm from its consumption has been reported. For example, As You Sow, a consumer health protection organization, recently performed laboratory testing to measure levels of Pb and Cd on 50 different chocolate products available at retailers across California. The organization reported that 35 of the 50 chocolate products contained measurable levels of Pb and/or Cd. However, one should note that the presence of these metals in a food product alone is not sufficient to evaluate potential risks to consumers. The scientists at Cardno-ChemRisk presented work entitled “An exposure and health risk assessment of lead (Pb) in chocolate” at the annual Society of Toxicology meeting in New Orleans last week. To assess whether the ingestion of Pb-containing chocolate could pose a health risk to adults and children, our scientists used the EPA’s Adult Lead Methodology (ALM) and Integrated Exposure Uptake Biokinetic (IEUBK) models to predict the blood Pb levels (BLLs) of adults and children (aged 1-7) ingesting various amount of chocolate on a daily basis for 1 year. The results of this analysis demonstrated that in all cases, background Pb exposure was the primary contributor to estimated BLLs in children and adults, and Pb exposure from chocolate did not significantly increase estimated BLLs. Our findings indicate that simply reporting the Pb content of a chocolate product is not sufficient to evaluate health risk; the health risks of Pb in chocolate should be evaluated in the context of estimated background exposures using predictive blood Pb models. The SOT abstract of “An exposure and health risk assessment of lead (Pb) in chocolate” can be found here, along with the other abstracts that our staff presented. For further information, please contact Matt Abramson.  

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Posted by on in Toxicology

As in previous years, a group of researchers from Cardno ChemRisk will attend the 2016 Society of Toxicology's Annual Meeting in New Orleans from March 13-17. At SOT, we will present recent research during posters and presentations.

Between today and the start of the conference, the Cardno ChemRisk View will feature a series of presentations, as described by staff (you can read the 2015 entries here and here). First up is Lindsey Garnick from our San Francisco office:

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The Cardno ChemRisk View

We're glad you decided to check us out.

Cardno ChemRisk is a respected scientific consulting firm headquartered in San Francisco with locations and consultants across the U.S. While our website provides a formal look at our capabilities, the Cardno ChemRisk View provides an informal voice too. Various Cardno ChemRisk consultants will be sharing news and views about current trends, happenings and methodologies in the industry. We’ll also highlight activities of interest at Cardno ChemRisk, within confidentiality restrictions of course.

The intent is to keep you informed and enable productive conversations, so please join in and get to know our staff and what makes our people unique. We are enthusiastic about the blogging experience and hope you will return often to learn and share. Stay tuned by subscribing to our blog or clicking on the RSS feed.