An update on copper: contribution of MAFF‐funded research

Abstract

This paper summarises the findings with respect to copper of the British Nutrition Foundation's recent review of the outcomes of the Ministry of Agriculture, Fisheries and Food's Optimal Nutrition Status research programme and identifies future research requirements. The typical human adult body contains approximately 100 mg of copper (Cu), the majority of which is tightly bound to about 30 enzymes and proteins. Cu is an essential transition element that plays a fundamental role in biochemistry by permitting the transfer of electrons in critical metabolic pathways. The paper provides an overview of current knowledge about the function, sources and habitual intakes of copper in the UK; absorption, bioavailability and metabolic regulation; and assessment or indicators of human copper status. Further research requirements to determine optimal nutrition status for copper were identified in the review and refined at a workshop of experts. These have been presented to the Food Standards Agency and are included in the paper.

Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature

“…It is impossible, however, to determine whether higher copper levels in organic food entail a risk to human health, or are by contrast beneficial, since the author considered the percent (%) difference only and did not provide the actual contents. Even so, it would still be difficult to interpret this finding, since dietary requirements and upper tolerable levels of copper intake are still subject to conjecture (Buttriss and Hughes, 2000). Copper is normally subject to effective homeostatic control, but excess dietary intake can occasionally be toxic (Bremner, 1998).…”

Putting the safety of organic food into perspective

“…However, only the percentage difference was considered and no actual contents were provided. Therefore, whether this finding implies a beneficial or hazardous effect on human health remains at present unclear, especially since dietary requirements and upper tolerable levels of Cu intake are still subject to conjecture (Buttriss & Hughes, 2000).…”

A Comparison of Acrylamide Contents of Some Nuts Produced Organically and Conventionally

“…The Institute of Food Technologies states that there is a qualitative difference between organic and traditional foods, and more data is needed to state that both production systems are superior to each other in terms of safety or nutritional composition (Turkozu and Karabudak, 2013). It is stated in some studies (Buttriss and Hughes 2000;Magkos et al, 2003;Tosun and Kaya, 2010;Berker, 2012) that various contaminations can be seen in organic foods depending on environmental factors and may involve various risks.…”