Cadmium in Foods

Humans take in cadmium through the respiratory system or the stomach – it collects in the liver, pancreas and kidneys.

Symptoms of food poisoning include shortness of breath, bronchitis, renal malfunctions and if exposures is excessive, death.

While cadmium is found in most foodstuff, this is normally at very low levels, unless contamination has occurred.

Whole foods have a more desirable ratio of cadmium to zinc than refined foods such as white flour, white rice and sugar.

Coffee, tea and shellfish are other dietary sources of cadmium.

Cadmium levels are typically higher in people that eat excessive amounts of carbohydrates. It means that consumptions of fats or refined foods that are low in nutrients increase the body’s cadmium levels.

Cadmium in foods results mainly from the food processing and refining; in drinking water, from areas of “soft” water lacking in minerals such as calcium and magnesium, as well as from water piping; and in air from industrial pollutants.

Daily intakes by human adults have been estimated to be 25 to 60 mg/day. About 5% of dietary cadmium is absorbed.
Cadmium in Foods