Can toxic metal poisoning occur when acidic foods are stored in copper?

Toxic metal poisoning can indeed occur when acidic foods are stored in copper. Copper cookware and utensils are generally safe for cooking non-acidic foods, but when acidic foods, such as tomatoes or citrus fruits, come into contact with copper, a chemical reaction can take place. This reaction can lead to the leaching of copper ions into the food, which can be harmful if ingested in significant amounts.

The human body requires copper in trace amounts for health, but excessive exposure can lead to copper toxicity. Symptoms of copper poisoning may include gastrointestinal distress, liver damage, and neurological issues. This is why many regulations and guidelines recommend using lined copper cookware (with materials like stainless steel or tin) for cooking and storing acidic foods to prevent any risk of contamination.

Other options may imply scenarios that either minimize or complicate the conditions for toxicity influence, but the core issue remains that the acidity of certain foods can indeed lead to copper leaching, making the first statement accurate.