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Food-Info.net> Topics > Food safety > Heavy metals Copper (Cu)Copper is a very common substance that occurs naturally in the environment and spreads through the environment through natural phenomena. Humans widely use copper. For instance it is applied in the industries and in agriculture. The production of copper has lifted over the last decades and due to this copper quantities in the environment have expanded. Copper concentrations in air are usually quite low, so that exposure to copper through breathing is negligible. But people that live near smelters that process copper ore into metal do experience this kind of exposure. People that live in houses that still have copper plumbing are exposed to higher levels of copper than most people, because copper is released into their drinking water through corrosion of pipes. Occupational exposure to copper often occurs. In the work place environment copper contagion can lead to a flu-like condition known as metal fever. This condition will pass after two days and is caused by over sensitivity. Long-term exposure to copper can cause irritation of the nose, mouth and eyes and it causes headaches, stomach-aches, dizziness, vomiting and diarrhoea. Intentionally high uptakes of copper may cause liver and kidney damage and even death. Whether copper is carcinogenic has not been determined yet. Industrial exposure to copper fumes, dusts, or mists may result in metal fume fever with atrophic changes in nasal mucous membranes. Chronic copper poisoning results in Wilson's Disease, characterized by a hepatic cirrhosis, brain damage, demyelination, renal disease, and copper deposition in the cornea. Sources :http://www.lenntech.com/periodic-chart.htm |
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