A little bit more digging. (I just saw somebody asking dr. F about it, forgive if it's already been posted).
"Not bull..... Formaldehyde levels were 13-800 times lower than cigarettes at 3.2 and 4 volts, but became almost equal to cigarettes at 4.8 volts (using a top-coil atomizer)." X Dr. F.
Formaldehyde levels
Indoor Air Quality: Learn about VOCs and Formaldehyde - Green Building Supply
Typical standards or limits of formaldehyde emissions:
World Health Organization: Below 0.10 ppm
European E1 Standard: Below 0.10 ppm
US Dept of Labor (OSHA) permissible exposure level (PEL) .75 ppm (8 hour time weighted average (TWA)
OSHA Hazard Communication Standard: Hazard warning labels on any manufactured product that may emit 0.10 ppm or greater
GreenGuard® Environmental Institute Certification: Below 0.05 ppm
State of California: Below 0.05 ppm
Foods known to contain naturally-occurring formaldehyde
in mg./kg
Apple 6.3 – 22.3
Apricot 9.5
Banana 16.3
Bulb vegetables (e.g. onion) 11
Cabbage 5.3
Carrot 6.7-10
Cucumber 2.3 -3.7
Pear 38.7 - 60
Potato 19.5
Spinach 3.3 – 7.3
Tomato 5.7 13.3
Watermelon 9.2
Shiitake mushroom dried 100-406
Beef 4.6
Pig 5.8-20
Sheep 8
Poultry 2.5-5.7
Processed meats (incl ham & sausage) < 20.7
Goat's Milk 1
Cow's Milk < 3.3
Cheese < 3.3
Cod 4.6 -34
Shrimp 1-2.4
Squid 1.8
Alcoholic beverage .02-3.8
Soft drinks 8.7
Brewed coffee 3.4-4.5
Instant coffee 10-16
Syrup <1-1.54
Sources:
F levels by who
http://www.euro.who.int/__data/assets/pdf_file/0014/123062/AQG2ndEd_5_8Formaldehyde.pdf
F in cig smoke
Formaldehyde exposures from tobacco smoke: a review.
Reports of formaldehyde levels in mainstream, sidestream, and environmental tobacco smoke from nine studies are reviewed. Considerable disparity exists between formaldehyde production rates determined from mainstream-sidestream studies and those reporting levels in environmental tobacco smoke. Tobacco smoke does not appear to increase vapor-phase formaldehyde levels significantly in indoor environments, but formaldehyde exposure in mainstream smoke may pose a risk of upper respiratory system cancer and increase the risk of cancer in smokers.
Forces international & Chris Snowdon's blog discuss how the EPA changed the acceptable levels in order to make cig smoke unacceptable.