PMID- 14563391
OWN - NLM
STAT- MEDLINE
DCOM- 20031209
LR  - 20221207
IS  - 0278-6915 (Print)
IS  - 0278-6915 (Linking)
VI  - 41
IP  - 12
DP  - 2003 Dec
TI  - Comparative assessment of gastrointestinal irritant potency in man of tin(II) 
      chloride and tin migrated from packaging.
PG  - 1663-70
AB  - Tin is present in low concentrations in most canned foods and beverages, the 
      highest levels being found in products packaged in unlacquered or partially 
      lacquered tinplate cans. A limited number of case-reports of acute 
      gastrointestinal disorders after consumption of food containing 100-500 mg/kg tin 
      have been reported, but these reports suffer many insufficiencies. Controlled 
      clinical studies on acute effects of tin migrated from packaging suggest a 
      threshold concentration for adverse effects (AEs) of >730 mg/kg. Two separate 
      randomised, single-centre, double-blind, crossover studies, enabling comparison 
      of the tolerability of tin added as tin(II) chloride at concentrations of <0.5, 
      161, 264 and 529 mg/kg in 250 ml tomato juice in 20 volunteers (Study 1) and tin 
      migrated from packaging at concentrations of <0.5, 201 and 267 mg/kg in 250 ml 
      tomato soup in 24 volunteers (Study 2) were carried out. Distribution studies 
      were conducted to get insight in the acute AEs of low molecular weight (<1000 Da) 
      tin species in the soluble fraction of food products. Results show that the 
      chemical form of tin and not the elemental concentration per se determines the 
      severity of AEs. A clear dose-response relationship was only observed when tin 
      was added as tin(II) chloride in tomato juice. No clinically significant AEs were 
      reported in Study 2 and comparison of the incidence of tin-related AEs showed no 
      difference between the dose levels (including control). Tin species of low 
      molecular weight in supernatant represented 31-32% of total tin in canned tomato 
      soup versus 56-61% in juice freshly spiked with tin(II) chloride. Differences in 
      the incidence of AEs following administration of tomato juice with 161 and 264 mg 
      of tin per kg and tomato soup with 201 and 267 mg of tin per kg likely results 
      from differences in the concentration of low molecular weight tin species and in 
      the nature of tin complexes formed. The results of this work demonstrate that tin 
      levels up to 267 mg/kg in canned food cause no AEs in healthy adults and support 
      the currently proposed tin levels of 200 mg/kg and 250 mg/kg for canned beverages 
      and canned foods, respectively, as safe levels for adults in the general 
      population.
FAU - Boogaard, Peter J
AU  - Boogaard PJ
AD  - Shell Health Services, Shell International BV, PO Box 162, 2501 AN The Hague, The 
      Netherlands. peter.boogaard@shell.com
FAU - Boisset, Michel
AU  - Boisset M
FAU - Blunden, Steve
AU  - Blunden S
FAU - Davies, Scot
AU  - Davies S
FAU - Ong, Teng Jin
AU  - Ong TJ
FAU - Taverne, Jean-Pierre
AU  - Taverne JP
LA  - eng
PT  - Clinical Trial
PT  - Comparative Study
PT  - Journal Article
PT  - Randomized Controlled Trial
PL  - England
TA  - Food Chem Toxicol
JT  - Food and chemical toxicology : an international journal published for the British 
      Industrial Biological Research Association
JID - 8207483
RN  - 0 (Irritants)
RN  - 0 (Tin Compounds)
RN  - 1BQV3749L5 (stannous chloride)
SB  - IM
MH  - Adolescent
MH  - Adult
MH  - Beverages/adverse effects/analysis
MH  - Cross-Over Studies
MH  - Dose-Response Relationship, Drug
MH  - Double-Blind Method
MH  - Female
MH  - *Food Packaging
MH  - *Food Preservation
MH  - Gastrointestinal Diseases/*chemically induced
MH  - Humans
MH  - *Irritants
MH  - Solanum lycopersicum
MH  - Male
MH  - Maximum Allowable Concentration
MH  - Tin Compounds/*adverse effects
EDAT- 2003/10/18 05:00
MHDA- 2003/12/10 05:00
CRDT- 2003/10/18 05:00
PHST- 2003/10/18 05:00 [pubmed]
PHST- 2003/12/10 05:00 [medline]
PHST- 2003/10/18 05:00 [entrez]
AID - S0278691503002163 [pii]
AID - 10.1016/s0278-6915(03)00216-3 [doi]
PST - ppublish
SO  - Food Chem Toxicol. 2003 Dec;41(12):1663-70. doi: 10.1016/s0278-6915(03)00216-3.