Butter, Cheese and Cream Tested for Progesterone Pose No Health Risk to Consumers

Ottawa: A study released today by the Canadian Food Inspection Agency (CFIA) has found that 737 samples of butter, cheese and cream tested for progesterone do not pose a health risk to consumers.

The study found that detected levels of progesterone in butter, cheese and cream were low and would result in dietary exposures that are only a small fraction of the safe intake level of progesterone as established by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives. The JECFA has established an acceptable daily intake for progesterone of 0-30 µg/kg body weight.

The 737 samples of imported and domestic dairy were collected in 11 Canadian cities in 2010-2011. The samples tested included 259 butter, 247 cheese and 231 cream products. Low, detectable levels of progesterone were found in all samples, which is expected given that progesterone is both naturally produced and an approved hormone for use in cattle in Canada and many other countries. Based on consultation with Health Canada, no health risk to Canadians was identified. There were no recalls.

The CFIA routinely tests various food products for specific hazards to determine whether they pose a potential health risk to consumers. If a human health risk is found, a public recall notice is issued immediately.