Copper & compounds: Health effects
Description
Copper must be absorbed in small amounts on a daily basis to maintain good health. A daily dietary intake of 1-2 milligrams is required. However, high levels of copper can be harmful to health. Inhaling high levels can cause irritation to the nasal passages, mouth, eyes and throat, and ingesting high copper concentrations can lead to nausea, vomiting and diarrhoea. Exposure to very high levels can damage the liver and kidneys and may lead to death. The Office of the Australian Safety and Compensation Council classifies copper as a hazardous substance.
Entering the body
Copper can enter the body by inhalation or ingestion.
Exposure
Exposure to copper can occur by breathing air, drinking water, eating foods or having skin contact with copper (such as contact with copper jewellery (if worn)), copper dust or copper-containing compounds. Drinking water may contain high levels of copper if the water pipes and taps are made of copper, especially if the water has been sitting in the pipes for some hours. After the water is run for a while, the concentration of copper in the water decreases.
Garden products can contain copper to control some plant diseases. This is also a potential source of exposure.
Copper can also be used in waterways (lakes, rivers, ponds) as an algaecide.
Copper exposure can also result from being near a copper mine, a copper smelter, or where copper is processed into bronze or brass.
Occupational sources of copper may result from copper mining and ore processing, by inhaling high levels of copper dust and fumes. Other occupational exposures can occur in agriculture, water treatment, and industries such as electroplating where soluble copper compounds are employed. Certain foods prepared and left to sit for an extended period of time in unprotected copper cookware may contain copper transferred from the cookware surface. Modern cooking materials usually have an inner cooking surface such as tin or stainless steel that does not release copper and is safe for use in food preparation.
Health guidelines
Workplace exposure:
Currently, the eight-hour time weighted average (TWA) exposure limit is 0.2 milligrams copper fumes per cubic metre of air. The TWA exposure limit for copper dusts and mists is 1 milligram copper dust per cubic metre of air. Consult your state or territory occupational health and safety agency for current sources of information.
Drinking water guidelines:
In 2004, the National Health and Medical Research Council (NHMRC) and the National Resource Management Ministerial Council (NRMMC) established the following guideline for acceptable water quality:
Based on health considerations, the concentration should not exceed 2 milligrams of copper per litre of drinking water.
Based on aesthetic considerations, the concentration should not exceed 1 milligram of copper per litre of drinking water.
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