New insights into the risks of perchlo­rate in food

The European Food Safety Authority (EFSA) has published a draft opinion on the health risks of perchlorate in food. This opinion, open for public consultation, responds to a request from the European Commission to reassess these risks. The revision is based on new data and an improved methodology compared to the 2014 assessment.

What is perchlorate, and why is it a risk?

Perchlorate enters the food chain through agricultural practices and industrial activities, such as the use of fertilizers and fireworks production. The substance can accumulate in crops, particularly in leafy greens like spinach and lettuce. The primary health concern with perchlorate is its impact on the thyroid gland. It can inhibit the thyroid’s ability to absorb iodine, which disrupts hormone production. For fetuses and infants, these hormones are crucial for growth and the development of the central nervous system.

New intake limits and regulations

Experts have increased the tolerable daily intake of perchlorate from 0.3 to 1.4 micrograms per kilogram of body weight. This adjustment is based on a more precise model that evaluates the effects of different doses more accurately. Despite this update, experts provisionally conclude that current exposure levels pose no risk to the general population. Since 2023, stricter EU regulations have been in place, including a maximum of 0.05 mg/kg for most fruits and vegetables.

The public consultation is open until 11 February 2025. Stakeholders are invited to submit their feedback.

Efsa.europa.eu