Tin has no known natural biological role in living organisms. It is not easily absorbed by animals and humans. The low toxicity is relevant to the widespread use of tin in dinnerware and canned food.[1] Nausea, vomiting and diarrhea have been reported after ingesting canned food containing 200 mg/kg of tin.[2] This observation led, for example, the Food Standards Agency in the UK to propose upper limits of 200 mg/kg.[3] A study showed that 99.5% of the controlled food cans contain tin in an amount below that level.[4] However, un-lacquered tin cans with food of a low pH, such as fruits and pickled vegetables, can contain elevated concentrations of tin.[2]