Food

Cadmium

Cadmium


Cadmium in food

Cadmium (Cd) is a heavy metal found as an environmental contaminant, both through natural occurrence and from industrial and agricultural sources. Foodstuffs are the main source of cadmium exposure for the non-smoking general population.

The food groups that contribute most of the dietary cadmium exposure are cereals and cereal products, vegetables, nuts and pulses, starchy roots or potatoes, and meat and meat products. Due to their high consumption of cereals, nuts, oilseeds and pulses, vegetarians have a higher dietary exposure. This is also the case for regular consumers of bivalve molluscs and wild mushrooms.

Cadmium is primarily toxic to the kidney and can cause renal failure. Cadmium can also cause bone demineralisation. Cadmium is classified as a human carcinogen (Group 1) on the basis of occupational studies. Newer data on human exposure to cadmium have indicated an increased risk of cancer such as in the lung, endometrium, bladder, and breast.

The mean dietary exposure for adults across Europe is close to or slightly exceeding the tolerable weekly intake. Subgroups such as vegetarians, children, smokers and people living in highly contaminated areas may exceed the tolerable weekly intake by about 2-fold. Tobacco smoking can contribute to a similar internal exposure as that from the diet.

In view of a possible reduction of dietary exposure to cadmium, existing maximum levels have recently been reviewed and additional maximum levels have been established for food commodities of concern for which no maximum levels existed yet. These new maximum levels aim especially at an increased protection of infants and young children and concern chocolate and several categories of infant formula.

For chocolate, three maximum levels have been established depending on the content of the chocolate varieties. The strictest maximum levels apply to the chocolate varieties mostly eaten by children. The darker the chocolate, the higher the maximum levels are. A fourth maximum level is set for cocoa powder destined for direct consumption. In order to allow the cocoa producing countries and chocolate industry to adapt to these new maximum levels, these maximum levels will only enter into force on 1 January 2019.

In view of a possible future lowering of existing maximum levels for a number of important contributors to dietary exposure (cereals, potatoes and other vegetables), a recommendation focusing on a progressive implementation by farmers and food business operators of available mitigation measures for reduction of cadmium levels in food is also applicable. This recommendation further encourages further research and investigations to fill any possible gaps in knowledge on mitigation methods.

Useful links:

Information note on the consumption of brown crab meat

Current maximum levels for cadmium in certain foods are laid down in Regulation (EC) No 2006/1881 (see section 3.2 of the Annex).

Cadmium Monitoring Recommendation

Provisions for methods of sampling and analysis for official control are laid down in Commission Regulation (EC) No 333/2007.

EFSA Scientific Opinion on Cadmium in Food

EFSA Scientific Report on Cadmium dietary exposure in the European population

 

 

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