Workers in industries that make formaldehyde or formaldehyde-containing products, lab technicians, some health care professionals, and funeral home employees may be exposed to higher levels of formaldehyde than the general public. Exposure occurs mainly by inhaling formaldehyde gas or vapor from the air or by absorbing liquids containing formaldehyde through the skin.
In one large study of workers in industries that make or use formaldehyde, the average level of formaldehyde exposure was 0. Exposure to formaldehyde has been shown to cause cancer in laboratory test animals. Exposure to relatively high amounts of formaldehyde in medical and occupational settings has been linked to some types of cancer in humans, but the effect of exposure to small amounts is less clear. In rats, inhaled formaldehyde was linked to cancers of the nasal cavity and leukemia.
In one study of rats given drinking water containing formaldehyde there was an increase in stomach tumors, while another showed no increase in any kind of tumor or cancer. In one study, inhaling formaldehyde at levels at a concentration of 1.
Several epidemiology studies of people exposed to formaldehyde in the workplace have reported a link between formaldehyde exposure and cancer of the nasopharynx the uppermost part of the throat , but this outcome has not been observed in other studies. These studies looked at workers in occupational setting that use or make formaldehyde and formaldehyde resins, as well as at people who work as embalmers.
Studies of people exposed to formaldehyde in the workplace have also found a possible link to cancer of the nasal sinuses. Several studies have found that embalmers and medical professionals that use formaldehyde have an increased risk of leukemia , particularly myeloid leukemia.
Some studies of industrial workers exposed to formaldehyde have also found increased risks of leukemia, but not all studies have shown an increased risk. Studies looking at the link between workplace exposure to formaldehyde and other types of cancer have not found a consistent link. One study found that workers exposed to formaldehyde had higher than normal levels of chromosome changes in early white blood cells in their bone marrow. This finding supports the possible link between formaldehyde exposure and leukemia.
Several agencies national and international study different substances in the environment to determine if they can cause cancer. Formaldehyde is a colorless gas with a strong smell.
It is most commonly known for its use in building materials and is also a consequence of some environmental pollutants. Other sources of formaldehyde include:. When formaldehyde is dissolved in water, it becomes formalin, which is commonly used as a disinfectant as well as a preservative in funeral homes and medical labs.
Formalin is also used as a preservative for food, and it can be produced during the cooking and smoking process. Living creatures, including humans, produce formaldehyde through normal metabolic functions.
One byproduct of this process is formaldehyde. Similarly, plants and animals including those you eat for food may produce formaldehyde as part of their metabolic processes. It is also found naturally in the environment related to plant decomposition. It breaks down quickly in the air.
Most of the time, formaldehyde in food is a completely natural occurrence. Formaldehyde is also approved as an indirect food additive. Currently, the Food and Drug Administration FDA lists it as approved for use in defoaming agents, which are used to prevent foam on certain liquids and other foods. The FDA has also approved liquid formalin for use in the fishing industry. It is used as an anti-parasitic water treatment for certain types of fish you might eat, including salmon and catfish.
There is no withdrawal time between the use of formalin on fish and its entry into the food system, which causes concern among some people. However, formalin does not accumulate in the bodies of fish.
There are also specific guidelines in the U. Fish from other countries may be more concerning, though. While it is prohibited, some fisheries abroad use formaldehyde treatment as a preservative on their fish to extend the time to spoilage.
Theoretically, fish containing high levels of formaldehyde should not be accepted into the U. Here are some common examples, listed in milligrams mg to kilograms kg of the food product i.
With minimal exposure, the body is actually quite efficient at enacting several lines of defense. When you breathe in formaldehyde, the cells lining your respiratory tract work quickly to break it down. When you ingest formaldehyde in food, it is rapidly absorbed and metabolized in the gastrointestinal tract.
Most formaldehyde in food is also bound in a way that makes it unusable and unlikely to cause any side effects. In large amounts, formaldehyde can be toxic. While most people are not at risk for formaldehyde exposure, toxicity may occur in indoor settings where the gas is released by products containing formaldehyde. However, the trace amount of formaldehyde in food is unlikely to cause formaldehyde poisoning.
Formaldehyde poisoning is rare, but it can occur if someone is exposed to high levels of the substance. Extreme cases of formaldehyde poisoning may cause low blood pressure, abnormal heart rhythm, irregular breathing, restlessness, unconsciousness, coma, and in rare cases, death. In the U. The greatest risk of formaldehyde exposure comes from frequent, high concentration inhalation, rather than ingestion of food, according to the World Health Organization.
The most common way to be exposed to formaldehyde is by inhaling air that contains it. Some factory workers can be exposed to formaldehyde through the treatment of textiles and the production of resins.
Other at-risk groups may include healthcare workers, medical lab technicians, and mortuary workers. In addition, some teachers and students who work with biological specimens preserved with formalin are at risk for exposure. Research is mixed on the degree of risk, however. The primary way you can be exposed to formaldehyde is by breathing air containing off-gassed formaldehyde. Everyone is exposed to small amounts of formaldehyde in the air that has off-gassed from products, including composite wood products.
Learn how to protect yourself and your family from formaldehyde exposure. Formaldehyde can cause irritation of the skin, eyes, nose, and throat. In cases of cooked poultry and beef, a significant drop in formaldehyde concentration was observed Table 4 , Fig. Figure 5 and Table 5 represent the formaldehyde levels found in different beverages. The results obtained were compatible with the reported data [ 30 ].
Formaldehyde was found at slightly higher in instant coffee than in brewed coffee. This slightly greater value suggests that formaldehyde might escape from coffee during brewing [ 40 ]. There was no literature value found for formaldehyde content in malt beverages. During the investigation of time dynamic behavior of naturally occurring formaldehyde in foods, banana AAB genome of Musa spp.
The formaldehyde contents were measured at room temperature. Figure 6 represents the time dynamic behavior of endogenous formaldehyde contents in banana AAB genome of Musa spp.
Time dynamic behavior of naturally occurring formaldehyde content in a banana AAB genome of Musa spp. It was found that the formaldehyde content in banana sample gradually increased with time Fig.
The possible reason of the gradual increase in formaldehyde content is the formation of S -adenosyl- l -methionine SAM during banana ripening, which is associated with endogenous formaldehyde production [ 24 , 41 ]. Ethylene is produced during the ripening process of banana [ 42 ]. SAM, a major methyl donor in cells, is associated with the biosynthesis of ethylene [ 43 , 44 ]. It has been reported that, during ripening process, the SAM level increases in climacteric fruits [ 43 ].
In addition, the pH value of banana sample changes from 4. Mandarin sample also exhibited gradual increase in formaldehyde content with time Fig. The possible explanation could be the continuous formation of formaldehyde in acidic condition [ 46 ]. Mandarin is a non-climacteric and strongly acidic fruit. So in this acidic condition, acid hydrolysis of N-, O- and S-methoxy compounds takes place and increases the formaldehyde content gradually [ 47 ].
Other potential precursors of formaldehyde formation are various sulfur compounds present in fruits, for example, 1,2,4-trithiolane, 1,2,4,5-tetrathiane and dimethyl disulfide which can also undergo degradation to form formaldehyde [ 48 ].
A slow increase in formaldehyde content was observed in frozen beef sample Fig. Formaldehyde accumulation during the frozen storage of meat could be a possible reason [ 30 , 49 ]. Formaldehyde might be formed during the aging and deterioration of flesh [ 50 ]. It was reported that proteins of muscle undergo chemical and physical changes during frozen storage which may result in, loss of quality, change in flavor, odor and color; most of which changes are caused by the production of formaldehyde in the muscle [ 51 ].
It was also reported that the accumulation of formaldehyde and the resulting deterioration of different meat products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase TMAOase [ 49 ]. The amount of formaldehyde formed depends mainly on the temperature of frozen storage and storing time [ 52 ].
Formaldehyde formation from methylated compounds can be represented by the following reaction Eq. The order of the kinetics of the above reaction Eq. The experimental results of Fig. Table 6 represents the rate constants obtained from graphs in tabulated form. Formaldehyde is naturally present in different food items. It is important to know the concentration of naturally occurring formaldehyde in foods to determine any external formaldehyde dosage.
This study offers baseline data of formaldehyde content naturally found in a wide range of food items: fruits, vegetables, milk and meats. Formaldehyde contents of processed food items, such as: commercially available UHT and powdered milk samples, beverages, and cooked poultry and beef, were also assessed and analyzed. The formaldehyde concentrations of cooked meat samples were found lower than those of fresh meats.
The formaldehyde contents of the commercially available milk samples cow were found higher than that of pure milk sample. Addition or formation of formaldehyde during milk processing and preservation could be the possible reasons to have high formaldehyde concentrations in commercially available milk samples.
Higher formaldehyde concentrations in commercial milk samples are alarming since young population is the major consumer of them. Further study is required to identify the sources of high formaldehyde contents in the commercially available milk items and associated health effects.
In addition, the time dynamic behavior of the formation of endogenous formaldehyde in banana, mandarin and beef samples were analyzed. This study demonstrated that the endogenous formaldehyde formation process in banana, mandarin and beef samples followed second-order reaction kinetics.
However, the formation behavior of formaldehyde may vary according to food types, storage temperature, storing time and aging pattern of the food items. The above understanding will be useful for the consumers, researchers, legal authorities and other stakeholders working on food safety and preservation.
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