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Cadmium – Sources, Health Risks & Safety Limits
Learn about cadmium: sources in food, health risks of exposure, and EU intake limits to protect consumers.
Add as Preferred SourceThings worth knowing about "Cadmium"
Cadmium is a toxic heavy metal that occurs naturally in the earth’s crust and is released into the environment through industrial activities such as mining, metal processing, and fertilizer production.
Human exposure to cadmium mainly comes from food (e.g., cereals, rice, vegetables, shellfish) and tobacco smoke. Once absorbed, cadmium accumulates in the body, particularly in the kidneys and liver. It is excreted very slowly, meaning long-term exposure can cause kidney damage, bone demineralization (osteoporosis), and disruptions in calcium metabolism. The International Agency for Research on Cancer (IARC) classifies cadmium as carcinogenic to humans.
The European Food Safety Authority (EFSA) has established a tolerable weekly intake (TWI) of 2.5 µg/kg body weight. Consumers can lower their exposure by avoiding smoking and maintaining a varied diet. Special attention is given to monitoring cadmium in rice products and cocoa-based foods, which can contribute significantly to dietary intake.
Key Facts about Cadmium
- Toxic heavy metal in food, environment, and tobacco smoke
- Accumulates in kidneys and liver, excreted very slowly
- EFSA: 2.5 µg/kg body weight per week as safe intake limit
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