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Copper is a heavy metal that is toxic in its unbound form. If as little as 2gms of a copper salt are ingested, usually with suicidal intent, the resulting copper-induced hemolytic anemia and kidney damage are generally fatal. Copper toxicity is usually due to:- excessive supplementation
- the increasingly common problem of low levels of zinc in the diet
- contaminated food and drinking water due to contact with metallic copper
- external exposures such as a copper IUD or accidental agricultural overspray
- elevated levels of estrogens.
This is primarily due to reduced zinc in the diet and the switch from galvanized to copper water pipes. In prolonged contact with copper cooking utensils, an acidic food or beverage can dissolve milligram quantities of copper, sufficient to cause acute toxicity symptoms such as self-limited nausea, vomiting and diarrhea. Red blood cell copper levels may be a good test to measure increased copper levels as well.
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