I've come across the following statement:
Although some foods contain zinc well above the UL of 40 mg per day, no cases of zinc poisoning from naturally occurring zinc in food have been reported.
According to the Zinc deficiency article in Wikipedia,
Oysters, cooked, breaded and fried, 3 ounces (about 5 average sized oysters) - Zinc content - 74.0 mg
This is way above what a standard supplement dose (10 mg) contains, and a person can easily consume 300 grams of oysters a day, which will bring his zinc consumption to above 200 mg/day.
What are the mechanisms that prevent a person from zinc toxicity in such cases?