Studies Report Mercury Levels In Popular Food Sweetener

January 28, 2009 9:04 a.m. EST

Miami, FL (AHN) - Mercury was found in nine of 20 samples of commercial high fructose corn syrup tested by a Food and Drug Administration researcher, and a separate study by a public health group found mercury in nearly one-third of 55 popular brand named food and beverages where the sweetener was listed as the first or second ingredient.

High fructose corn syrup has replaced sugar in many processed foods, including beverages, breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. On average, Americans consume about 12 teaspoons per day of high fructose corn syrup. Consumption by teenagers and other high consumers can be up to 80 percent above average levels, according to the Institute of Agriculture and Trade Policy -- the group responsible for the second report.

"Mercury is toxic in all its forms," the IATP's Dr. David Wallinga, a co-author in both studies, said in a statement. "Given how much high fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the FDA to help stop this avoidable mercury contamination of the food supply."

The original FDA study was conducted in 2005, and Wallinga is accusing the agency of not informing the public of the mercury findings.

In making high fructose corn syrup, caustic soda is used, among other things, to separate corn starch from the corn kernel, Wallinga said. For decades, the sweetener has been made using mercury-grade caustic soda produced in industrial chlorine plants, according to Wallinga. The use of mercury cells to produce caustic soda can contaminate caustic soda, and ultimately high fructose corn syrup, with mercury.

"The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury," Wallinga said. "The good news is that mercury-free [high fructose corn syrup] ingredients exist. Food companies just need a good push to only use those ingredients."