Tin toxicity - or its health hazards - documented over the last 200 years in humans has been linked to the consumption of foods or beverages that were stored in tinned, unlacquered containers under long-term, low pH conditions, and where levels of several hundred to several thousand mg kg were ingested. Symptoms were limited to mostly gastrointestinal complaints such as nausea, abdominal pain and vomiting, with excess tin being rapidly excreted, and no long-term negative health or toxic effects reported... Full Text