Formaldehyde in drinking water: Comparative hazard evaluation and an approach to regulation

Owen, B.A.; Dudney, C.S.; Tan, Eng Lai; Easterly, C.E.

doi:10.1016/0273-2300(90)90023-5

Cited by 38 publications

(16 citation statements)

References 21 publications

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“…In drinking water, formaldehyde is mainly formed by natural oxidation of humic substances during the ozonation and chlorination of the water or is released into the water from plastic plumbing. Water treated with ozone likely contains less than 50 mg l À1 formaldehyde (World Health Organization (WHO) 2005; Owen et al 1990).…”

Section: Resultsmentioning

confidence: 99%

“…In vivo most formaldehyde is probably (reversibly) bound to macromolecules (IPCS 2002). The content of endogenously metabolically formed formaldehyde can range between 3 and 12 ng g À1 tissue (Owen et al 1990). The endogenous concentration of formaldehyde measured in blood is 2-3 mg l À1 (IARC 2006).…”

Section: Resultsmentioning

confidence: 99%

“…A similar exercise was performed by Owen et al (1990), who calculated an annual dietary formaldehyde intake of about 4000 mg year À1 , equivalent to 1268 W. Claeys et al Food Additives and Contaminants 1269 approximately 11 mg day À1 . The intake through drinking water was calculated to be on average less than 40 mg day À1 .…”

Section: Formaldehyde Intakementioning

confidence: 92%

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Formaldehyde in cultivated mushrooms: a negligible risk for the consumer

Claeys

Vleminckx

Dubois

et al. 2009

Food Additives & Contaminants: Part A

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International audienceFollowing the detection of formaldehyde in cultivated mushrooms, it was evaluated whether its presence in food poses a risk to public health. Formaldehyde, a carcinogenic chemical, has a broad range of industrial applications and hence, exposure to formaldehyde is ubiquitously through diverse consumer goods, food, the air, etc. The observed levels of formaldehyde in mushrooms are lower than the levels that are reported for vegetables, fruit, meat, fish and dairy products. On the basis of available data, a rough estimate of the dietary exposure to formaldehyde was performed. The exposure through the consumption of cultivated mushrooms (~ 0.19 µg/kg bw per day on average, consumers only) appeared to be small compared to the total dietary intake of formaldehyde (~ 99.0 µg/kg bw per day, total population). Based on comparison with toxicological safety limits for chronic exposure and given that formaldehyde is carcinogenic only through inhalation and not by ingestion, it can be alleged that the dietary exposure to formaldehyde does not present cause for concern

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Formaldehyde in cultivated mushrooms: a negligible risk for the consumer

Claeys

Vleminckx

Dubois

et al. 2009

Food Additives & Contaminants: Part A

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“…The World Health Organization (WHO) (2) has estimated that daily consumption of formaldehyde approximates 1.5-14 mg/day (mean, 7.8 mg/day), although daily intake from food is difficult to evaluate. Owen et al (3) estimated that North Americans eating a typical North American diet ingest 11 mg/day. There are other numerous sources of formaldehyde exposure, which are summarized in Table 1.…”

Section: Ubiquity Of Formaldehydementioning

confidence: 99%

“…In dogs, the conversion of formate to carbon dioxide and water results in a biologic half-life for formate of about 80 -90 minutes (13). In humans, the liver converts formaldehyde to carbon dioxide at a rate of 22 mg/min (3,23,24).…”

Section: Pharmacokinetics Of Formaldehydementioning

confidence: 99%

Is Formocresol Obsolete? A Fresh Look at the Evidence Concerning Safety Issues

Milnes

2008

Journal of Endodontics

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Formaldehyde

Gerberich¹,

Seaman²

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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Formaldehyde is a versatile, reactive substance, basic to the chemical industry because of its low cost and ease of production. It is manufactured by vapor‐phase oxidation of methanol using two principal processes. One method employs a pure silver catalyst and the other an iron molybdate catalyst. Several other processes are under development, but none have been commercialized. All processes are capital intensive, requiring integrated reaction, heat recovery, and purification systems to achieve optimum economic benefits. Formaldehyde is sold as concentrated, aqueous solutions, and may contain methanol to inhibit polymerization. It is also sold in alcohol solutions, which contain little water. Its principal uses are in the production of amino and phenolic resins, polyhydric alcohols, acetal resins, paraformaldehyde, and fertilizers. It reacts with numerous organic compounds in condensation‐type reactions, resulting in formation of one or more new carbon‐carbon bonds. In recent years, formaldehyde has come under increased scrutiny because of its potential negative health effects. It is an irritant to the eyes, nose, and throat, and is a suspected human carcinogen.

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Formaldehyde in drinking water: Comparative hazard evaluation and an approach to regulation

Cited by 38 publications

References 21 publications

Formaldehyde in cultivated mushrooms: a negligible risk for the consumer

Formaldehyde in cultivated mushrooms: a negligible risk for the consumer

Is Formocresol Obsolete? A Fresh Look at the Evidence Concerning Safety Issues

Formaldehyde

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