Rahman Rubait, Wu Felicia
Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, USA.
Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, USA; Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
J Food Prot. 2025 Jun 23;88(7):100520. doi: 10.1016/j.jfp.2025.100520. Epub 2025 May 1.
Arsenic is a naturally occurring metalloid that is widely distributed in the earth's crust. Arsenic contamination can occur in various food products due to natural sources or anthropogenic activities. While the toxicity of arsenic at high doses has been understood for millennia, chronic exposure to inorganic arsenic can increase the risk of several forms of cancer. Regulatory standards for arsenic exist for some foods. However, considering the associated health risks, a comprehensive regulatory framework covering all food types remains missing in the United States. A risk assessment of foodborne arsenic would aid in further policy considerations for food safety standards. Our study assesses arsenic-induced cancer risk in the American population from consumption of different food products. We estimate that there are 1,519-10,123, 1,638-10,921, and 1,793-11,957 additional bladder, lung, and skin cancer cases, respectively, in the US every year that are associated with inorganic arsenic exposure from the consumption of eleven common foods. Our estimates suggest that arsenic in food poses increased cancer risk. The goal is to provide estimates that policymakers can use when developing evidence-based and product-specific standards for arsenic and to assess the benefits of reducing foodborne arsenic exposures.
