Tin is nonessential to life and is not highly absorbed by the body.
High levels of tin intake can cause nausea, vomiting, and diarrhea. Some data suggests intake less than 200 ppm levels can cause gastrointestinal-related illness.
The most likely source of tin in the diet is unlacquered tin cans and possibly tin-containing cooking implements. Tin leaching from tin cans is most common if acidic foods are stored in them; buying tomato products, fruits, pickles, and similar items in glass containers reduces this risk. Tin-containing-compounds known as organotin compounds have been used industrially and agriculturally, and therefore may exist in water runoff and marine life.