Every day we consume metals from a number of sources. These include so called good metals, such as zinc and copper, which are required by our bodies for day-to-day functioning.
Every day we consume metals from a number of sources. These include so called good metals, such as zinc and copper, which are required by our bodies for day-to-day functioning.
There is a careful balance of how much of these essential metals we need and our bodies have systems in place to regulate these levels. But then there are other metals, such as lead or arsenic for example, for which there really is no known function in the body.
These are the ones to watch out for. Earlier this week I was interviewed by the Daily Dispatch to comment on the effects of toxic metals should these ‘bad’ metals be ingested.
Metal toxicity is a complex science but certain facts are clear. Even in low concentrations so-called toxic metals can cause harm to the body.
The damage can be short-lived or it can have a longer term impact. All of this depends on a variety of factors including our age, health, what the metal is, the length of exposure and underlying conditions.
The good news, however, is that the body’s natural protection mechanisms include a whole host of metal binding proteins or molecules which mop up toxic metals either by binding them in a way in which they cannot cause harm, or in such a way that they are removed from the body.
There are a number of factors that can affect the body’s ability to protect itself from metals. As we age the natural protection mechanisms decline.
When we are ill or when we are exposed to very high amounts of the toxins there could be insuffi cient capacity to remove these toxic substances. This could lead to a build-up of metals and of the associated damage to our health.
This is where diet plays an important role. Scientifi c research has identified several molecules found in plants which can bind metals and remove them from the body.
There have been reports about recent increases in the levels of certain potentially harmful metals in the Grahamstown tap water.
Keeping metal levels in check in our bodies is a fi nely tuned balancing act. No predictions about harm or safety can be absolute.
However, the potential for harm should not be quickly disregarded. There are several questions for which I and the Grahamstown public need answers.
What is needed now is a measured response from water science experts and Makana Municipality in such a way that the information is accessible to all.
The public has a right to know what tests are conducted on our drinking water, what the results of those tests have been, which further tests will
be conducted and how often, what the risks are and what steps are being taken to rectify the problems that have arisen.
All this must be transparent in making the results public knowledge. We are all in this together and water is life.
It is our right to know. Janice Limson is based in the Department of Biochemistry,
Microbiology and Biotechnology at Rhodes University.
