Arsenic is toxic to humans and can affect people of any age or health status. The potential for long-term adverse health effects from consuming food contaminated with arsenic vary depending on the level of arsenic in the food; age of the consumer; length, amount, and frequency of exposure to arsenic in the food; and other exposures happening at the same time—either to arsenic from other sources, or other contaminants or to beneficial nutrients.
Current research indicates that inorganic arsenic is more dangerous than organic arsenic and the health effects from exposure are more severe. Organic arsenic compounds contain arsenic with carbon; and are not related to organic farming practices. Some scientific studies have shown that two forms of organic arsenic found in certain foods, dimethylarsinic acid (DMA) and monomethylarsonic acid (MMA), may be a health concern. The FDA is monitoring emerging research on possible health risks from these forms of organic arsenic and will continue to monitor both inorganic and organic forms of arsenic in foods.
Exposure to high levels of arsenic during times of active brain development is associated with adverse neurological effects such as learning disabilities, behavior difficulties, and lowered IQ. Fetuses, infants, and children are particularly vulnerable to the potential harmful effects from arsenic exposure because of their smaller body sizes and rapid metabolism and growth.
For adults, long-term exposure to inorganic arsenic has been associated with skin disorders and increased risks for skin, bladder, and lung cancers, and for cardiovascular disease. For people of all ages, short-term exposure to very high amounts of inorganic arsenic can result in nausea, vomiting, bruising, and numbness or burning sensations in the hands and feet.
More information about health effects can be found by visiting the Centers for Disease Control and Prevention (CDC).
