For the general population, particularly non-smokers, diet is the primary source of exposure to cadmium, a toxic heavy metal. Cadmium accumulates in the body over time, primarily in the kidneys and liver, and can cause kidney damage and bone demineralization with long-term exposure.
According to health authorities like the European Food Safety Authority (EFSA) and the World Health Organization (WHO), certain foods tend to have higher cadmium levels. These include cereals, rice, leafy vegetables, potatoes, nuts, and shellfish. The metal enters the food chain through contaminated soil and water, often from industrial and agricultural sources.
Regulatory bodies have established tolerable weekly intake levels to guide food safety. Consumers can reduce exposure by maintaining a varied diet to avoid consistently high intake from any single source. For smokers, tobacco smoke represents a significant additional and direct source of cadmium inhalation.
Ongoing monitoring and soil management are crucial public health measures to limit cadmium in the food supply and protect populations from its cumulative toxic effects.
