Is Copper Still Safe for Us? What Do We Know and What Are the Latest Literature Statements?
Abstract
:1. Introduction
2. Functions of Copper in the Body
2.1. Immunological System
2.2. Skeletal System
2.3. Circulatory System
2.4. Nervous System
2.5. Digestive System
2.6. Respiratory System
2.7. Reproductive System
2.8. Skin
2.9. Cancers
2.10. Copper Transport at the Molecular Level
3. Effects of a Deficiency as Well as an Excess of Copper in the Body
4. Sources of Copper in Food
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- Milk and milk products (0.00 mg/kg—milk drink with whey and cream; 0.40 mg/kg—cheese “Oscypek”);
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- Eggs (0.03 mg/kg—chicken eggs white; 0.21 mg/kg—chicken eggs whole dried);
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- Meat and meat products (0.00 mg/kg—bone broth; 5.50 mg/kg—calf liver);
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- Fish and fish products (0.02 mg/kg—sole raw; 0.33 mg/kg—herring smoked “Pikling”);
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- Fats and oils (0.00 mg/kg—oil corn; 0.07 mg/kg—oil olive);
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- Cereal products (0.01 mg/kg—corn starch; 0.95 mg/kg—wheat bran);
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- Vegetables and vegetable products (0.01 mg/kg—aubergine raw; 1.50 mg/kg—soya beans dried);
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- Fruits and fruit products (0.00 mg/kg—strawberries sirup; 0.77 mg/kg—apricots dried);
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- Nuts (0.28 mg/kg—walnuts; 1.29 mg/kg—hazelnuts);
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- Seeds and grains (0.40 mg/kg—linen seeds; 1.87 mg/kg—sunflower seed dried);
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- Sugar and confectionery (0.01 mg/kg—fruit gums; 3.71 mg/kg—cocoa powder);
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- Beverages (0.00 mg/kg—black tea infusion average without sugar; 0.09 mg/kg—grape white juice);
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- Yeast (0.09 mg/kg—yeast baker’s compressed);
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- Other products (0.00 mg/kg—gelatine; 0.29 mg/kg—potato crisps salted);
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- Soups (0.01 mg/kg—soup sauerkraut; 0.11 mg/kg—soup green pea);
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- Fish dishes (0.06 mg/kg—cod fillets steamed; 0.11 mg/kg—cod fillets breaded and fried);
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- Meat dishes (0.01 mg/kg—chicken fillets steamed; 0.57 mg/kg—pork liver sauté fried);
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- Vegetable–meat dishes (0.05 mg/kg—sauerkraut with sausage and meat “Bigos” stewed; 0.10 mg/kg—beans baked with meat in tomato sauce);
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- Vegetable dishes (0.03 mg/kg—white cabbage salad; 0.54 mg/kg—mushrooms fried);
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- Groat, flour, and potato dishes (0.04 mg/kg—pancakes filled with semi-fat fresh cheese fried; 0.25 mg/kg—milled groats boiled with vegetable fat);
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- Eggs dishes (0.04 mg/kg—eggs poached with vegetable fat; 0.11 mg/kg—omelet biscuit baked);
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- Desserts (0.02 mg/kg—apple compote with sugar; 0.07 mg/kg—strawberries with whipped cream);
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- Other dishes (0.02 mg/kg—cheese Tilsit paste; 0.10 mg/kg—fresh cheese and fish smoked paste) [97].
5. Copper in the Environment
6. Source of Copper in Different Materials
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- roofing, gutters, building fittings, door fittings, locks, architectural decorative elements (also interior design);
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- all kinds of installations (electrical, heating, gas, fire-fighting, air-conditioning sprinklers, air conditioners, lighting, heat exchangers, parts of rocket engines, wireless chargers);
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- in the hydraulic area, plumbing (cold and hot water pipes, taps);
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- in the chemical and food industry apparatus (e.g., coolers, rectification columns, chemical and distillation apparatus, etc.);
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- electrical machine components and printed circuits, microelectronic material technology itself as well as optoelectronic materials (solar cells, electro-acoustic relays, batteries);
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- in the electrical and energy sector (electrical generators, transformers, wind power stations, types of cabling, wires, sockets);
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- in the telecommunications industry (computer connectors, computer chips, graphics cards, hard drives, cables, mobile phones, computers, televisions, household appliances);
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- in the automotive industry (trains, aircraft, trucks and cars, including electric vehicles) or mechanical engineering (e.g., sealing of oil injectors);
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- in wind and solar energy (supports the proper functioning and efficiency of wind turbines, protects the generator, grounds towers against lightning strikes, conducts electricity);
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- in the military sector (weapons, transport);
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- in the medical sector (dental products—dental bridges/crowns, intrauterine contraceptive devices—100–150 mg; folk spirit water—13g/L);
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- in the mint (Polish one-penny coins are made from manganese brass, containing 59% copper, 40% zinc, 1% manganese);
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- in the chemical industry (production of pesticides);
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7. Prevention
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- governments and major institutions in the country should regularly check Cu levels in food, soil, and air;
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- continuously monitor drinkable water systems;
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- conduct regular corrosion control, servicing, and regular testing;
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- secure drinking sources (especially in schools) with appropriate filtration systems;
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- remove old drains, pipes, and sanitation (e.g., taps) from service and replace with new ones;
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- use cold water, drained for a minimum of 1 min;
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- use appropriate posting if water cannot be consumed in the chosen location (e.g., “Do not use”);
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- wash hands regularly;
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- replace kitchen appliances with glass/porcelain ones;
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8. Conclusions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
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Human Body | Effects of Exposure to Copper |
---|---|
Immunological system |
|
Skeletal system |
|
Circulatory system |
|
Nervous system |
|
Digestive system |
|
Respiratory system |
|
Reproductive system |
|
Skin |
|
Cancers |
|
Copper Deficiency | Copper Excess |
---|---|
|
|
Food Product | Threshold Content (mg/kg Fresh Matter) |
---|---|
Milk and milk products | 0.00–0.40 |
Eggs | 0.03–0.21 |
Meat and meat products | 0.00–5.50 |
Fish and fish products | 0.02–0.33 |
Fats and oils | 0.00–0.07 |
Cereal products | 0.01–0.95 |
Vegetables and vegetable products | 0.01–1.50 |
Fruits and fruit products | 0.00–0.77 |
Nuts | 0.28–1.29 |
Seeds and grains | 0.40–1.87 |
Sugar and confectionery | 0.01–3.71 |
Beverages | 0.00–0.09 |
Yeast | 0.09 |
Other products | 0.00–0.29 |
Soups | 0.01–0.11 |
Fish dishes | 0.06-.011 |
Meat dishes | 0.01–0.57 |
Vegetable–meat dishes | 0.05–0.10 |
Vegetable dishes | 0.03–0.54 |
Groat, flour, and potato dishes | 0.04–0.25 |
Eggs dishes | 0.04–0.11 |
Desserts | 0.02–0.07 |
Other dishes | 0.02–0.10 |
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Charkiewicz, A.E. Is Copper Still Safe for Us? What Do We Know and What Are the Latest Literature Statements? Curr. Issues Mol. Biol. 2024, 46, 8441-8463. https://doi.org/10.3390/cimb46080498
Charkiewicz AE. Is Copper Still Safe for Us? What Do We Know and What Are the Latest Literature Statements? Current Issues in Molecular Biology. 2024; 46(8):8441-8463. https://doi.org/10.3390/cimb46080498
Chicago/Turabian StyleCharkiewicz, Angelika Edyta. 2024. "Is Copper Still Safe for Us? What Do We Know and What Are the Latest Literature Statements?" Current Issues in Molecular Biology 46, no. 8: 8441-8463. https://doi.org/10.3390/cimb46080498