Sulfates occur naturally in numerous minerals and are used commercially, principally in the chemical industry. They are discharged into water in industrial wastes and through atmospheric deposition; however, the highest levels usually occur in groundwater and are from natural sources. In general, the average daily intake of sulfate from drinking-water, air and food is approximately 500 mg, food being the major source.
However, in areas with drinking-water supplies containing high levels of sulfate, drinking-water may constitute the principal source of intake.
The presence of sulfate in drinking-water can cause noticeable taste, and very high levels might cause a laxative effect in unaccustomed consumers. Taste impairment varies with the nature of the associated cation; taste thresholds have been found to range from 250 mg/l for sodium sulfate to 1000 mg/l for calcium sulfate. It is generally considered that taste impairment is minimal at levels below 250 mg/l.
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