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Baby food can contain arsenic: Swedish study

Certain types of baby food may contain elevated levels of manganese, arsenic, and cadmium, a new Swedish study shows.

Baby food can contain arsenic: Swedish study

According to a statement from the National Food Administration (Livsmedelsverket), the high levels may be due to the raw materials used in the production of the food, or to the fact that the products are enriched with manganese.

The products under analysis include infant formula and porridge.

While the tests were only carried out on a few samples, it’s too early to say that the risk of high levels of the substances applies generally.

Nevertheless, the fact that even one sample of baby food contained high levels of the substances is very serious, according to Emma Halldin Ankarberg, a toxicologist at the Food Administration.

“They aren’t so high that the reach to level of tolerable daily intake. But it’s still inappropriate that they are there. The risk is that small children are more sensitive than adults. When it comes to the levels of arsenic and cadmium, the levels aren’t high enough that one needs to panic,” Halldin Ankarberg told the TT news agency.

The tests, which were carried out by the Institute of Environmental Medicine at Karolinska Institutet, revealed high levels of manganese in infant formula intended for children with allergies. The porridges tested contained high levels of manganese, cadmium, and arsenic.

According to the Food Administration, it was rice-based products that posed the primary problem.

The agency explained that the high levels of manganese, cadmium, and arsenic in porridge were attributable to the raw materials used in its production. But because the tests were only done on one sample per product, it’s not possible to say that all porridge has the same elevated levels.

While cadmium and arsenic are poisonous, which likely comes from the raw materials used to make the baby food, manganese is added to the food an essential nutrient, but can nevertheless be harmful at high levels.

Halldin Ankarberg said that the baby food manufacturers have stayed under approved limits of manganese, but that the National Food Administration wants the European Commission and the European Food Safety Organisation (EFSA) to review the limits.

“We don’t believe that these companies have done anything wrong. But we want them to react to this report. You can’t just shrug it off, but take stock of it,” Jan Sjögren, head of the Food Administration’s inspection division, told TT.

The agency was swamped with calls from worried parents on Thursday morning.

“They understandably wonder what they should feed their children if they might aren’t able to give them infant formula,” said Sjögren.

The agency is now gathering data in order to get a better understanding of the problem as well as what measures may need to be taken and additional testing is currently underway.

“Currently we don’t know if it can cause adverse health effects, those need to be investigated further. In the meantime we are advising parents to consult their dieticians or doctors when choosing an infant formula with low levels of manganese,” Halldin Ankarberg said in a statement.

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FOOD AND DRINK

OPINION: Are tips in Sweden becoming the norm?

Should you tip in Sweden? Habits are changing fast thanks to new technology and a hard-pressed restaurant trade, writes James Savage.

OPINION: Are tips in Sweden becoming the norm?

The Local’s guide to tipping in Sweden is clear: tip for good service if you want to, but don’t feel the pressure: where servers in the US, for instance, rely on tips to live, waiters in Sweden have collectively bargained salaries with long vacations and generous benefits. 

But there are signs that this is changing, and the change is being accelerated by card machines. Now, many machines offer three preset gratuity percentages, usually starting with five percent and going up to fifteen or twenty. Previously they just asked the customer to fill in the total amount they wanted to pay.

This subtle change to a user interface sends a not-so-subtle message to customers: that tipping is expected and that most people are probably doing it. The button for not tipping is either a large-lettered ‘No Tip’ or a more subtle ‘Fortsätt’ or ‘Continue’ (it turns out you can continue without selecting a tip amount, but it’s not immediately clear to the user). 

I’ll confess, when I was first presented with this I was mildly irked: I usually tip if I’ve had table service, but waiting staff are treated as professionals and paid properly, guaranteed by deals with unions; menu prices are correspondingly high. The tip was a genuine token of appreciation.

But when I tweeted something to this effect (a tweet that went strangely viral), the responses I got made me think. Many people pointed out that the restaurant trade in Sweden is under enormous pressure, with rising costs, the after-effects of Covid and difficulties recruiting. And as Sweden has become more cosmopolitain, adding ten percent to the bill comes naturally to many.

Boulebar, a restaurant and bar chain with branches around Sweden and Denmark, had a longstanding policy of not accepting tips at all, reasoning that they were outdated and put diners in an uncomfortable position. But in 2021 CEO Henrik Kruse decided to change tack:

“It was a purely financial decision. We were under pressure due to Covid, and we had to keep wages down, so bringing back tips was the solution,” he said, adding that he has a collective agreement and staff also get a union bargained salary, before tips.

Yet for Kruse the new machines, with their pre-set tipping percentages, take things too far:

“We don’t use it, because it makes it even clearer that you’re asking for money. The guest should feel free not to tip. It’s more important for us that the guest feels free to tell people they’re satisfied.”

But for those restaurants that have adopted the new interfaces, the effect has been dramatic. Card processing company Kassacentralen, which was one of the first to launch this feature in Sweden, told Svenska Dagbladet this week that the feature had led to tips for the average establishment doubling, with some places seeing them rise six-fold.

Even unions are relaxed about tipping these days, perhaps understanding that they’re a significant extra income for their members. Union representatives have often in the past spoken out against tipping, arguing that the practice is demeaning to staff and that tips were spread unevenly, with staff in cafés or fast food joints getting nothing at all. But when I called the Swedish Hotel and Restaurant Union (HRF), a spokesman said that the union had no view on the practice, and it was a matter for staff, business owners and customers to decide.

So is tipping now expected in Sweden? The old advice probably still stands; waiters are still not as reliant on tips as staff in many other countries, so a lavish tip is not necessary. But as Swedes start to tip more generously, you might stick out if you leave nothing at all.

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