Cadmium in foods and the diet

Abstract

Information on the sources of cadmium in food are presented and the effects of raised environmental levels of cadmium on the concentration of cadmium in plant based foods, fish and shellfish, meat and offals, and dairy produce are discussed. Information is also presented on normal dietary intakes of cadmium and how these intakes may be elevated by environmental pollution or atypical dietary habits. The estimation of dietary intakes of cadmium using data about extreme intakes of specific foods is described.