Putting Cadmium In Food Into Perspective: What You Need To Know 

The presence of heavy metals in food is not new. Cadmium, like most heavy metals, is naturally occurring and can be detected at trace levels in food. Heavy metals are found in soil, water, and air; they are not added to food. While cadmium may be detected in some plant-based foods, exposure remains extremely low. Still, overexposure to cadmium can cause adverse health effects.   

The U.S. Food and Drug Administration (FDA) is the lead U.S. Agency for protecting the public from overexposure to cadmium in food. Initiatives like FDA’s Closer To Zero program are actively working to reduce exposure to cadmium and other heavy metals for all ages. 

To reduce exposure to cadmium and other heavy metals through food as well as promote good health and nutrition, consumers should continue to eat a variety of nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and proteins.  

What Is Cadmium? 

Cadmium is a naturally occurring element found in low concentrations in soil and rocks, air, water, and food. It can also be released into the environment through industrial activities like mining and manufacturing.

How Are Consumers Exposed To Cadmium? 

Cadmium exposure primarily occurs in workplaces producing cadmium products. People can be exposed to cadmium in occupational settings, such as smelting and demolition, and in factories that manufacture batteries and electronic plating. For smokers, smoking is the primary source of exposure to cadmium. 

Cadmium can accumulate in plants grown in contaminated soil or animals exposed to cadmium in water. This is true whether foods are grown in a backyard garden, grown organically, or purchased at a grocery store. Foods most commonly containing cadmium in the U.S. include leafy greens, cereal grains (e.g., wheat, rice, oats), potatoes, nuts, and seeds. Levels depend on soil conditions, crop genetics, and farming practices. Cadmium exposure may also occur through cadmium-based pottery. 

How Much Cadmium Is Safe? 

The U.S. Food and Drug Administration (FDA) monitors cadmium levels in food, prohibiting its use as a color or additive and limiting bottled water to 5 parts per billion (ppb). 

The FDA has a temporary intake guideline of 0.21–0.36 micrograms (µg) per kilogram of body weight per day, equating to 14–24 µg per day for a 150-pound person. More recent data from 2007-2012 found average daily intake for individuals aged two and older at 4.63 µg per day. A large proportion of the reduction is likely to be related to changes in cadmium concentrations in the food supply. Only 1–10% of ingested cadmium is absorbed by the body. 

What Health Risks Are Associated With Overexposure To Cadmium? 

Cadmium exposure through inhalation, such as through smoking or occupational exposure, can lead to respiratory illness and is linked to lung cancer. Chronic exposure leads to cadmium accumulation in the body, potentially affecting the kidneys, bones, and cardiovascular health. The FDA identifies effects on kidney and bone as the most sensitive areas impacted. 

Consuming high-cadmium foods can cause nausea, vomiting, diarrhea, and stomach irritation. Risk depends on the amount, frequency, and the individual’s age and nutritional status as certain nutrients may mitigate cadmium’s effects. 

What Is Being Done To Reduce Cadmium In Food? 

U.S. and global regulators set safety limits for heavy metals in food and water. The FDA is the lead U.S. agency for protecting the public from overexposure to heavy metals in food. It regulates and provides guidance for industry to reduce the levels of heavy metals in food.    

The FDA Closer to Zero initiative is actively working to reduce exposure to heavy metals for all ages and prioritizes reducing cadmium in foods, especially for babies and young children. Temporary reference levels were set in 2022–2023, with guidance on allowable levels expected soon. 

While it is not possible to completely prevent the presence of cadmium in the food supply, for foods that contain cadmium, it may be possible to reduce levels through changes to agricultural or manufacturing practices. By law, food manufacturers have a responsibility to significantly minimize or prevent chemical hazards. 

Agricultural practices can lower cadmium in soil, such as reducing soil acidity, using low-cadmium fertilizers, and managing irrigation. Adequate zinc in soil can also reduce cadmium absorption by plants. 

How Can Consumers Lower Their Exposure To Cadmium? 

To reduce exposure to cadmium through food, consumers should eat a variety of nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and proteins. Consistently eating a variety of healthy foods can help protect consumers by limiting heavy metal exposure from a specific food and promoting good nutrition. 

For industrial workers: 

• The U.S. Occupational Safety & Health Administration (OSHA) recommends protective measures like respiratory protection, ventilation, and preventing cadmium dust from being carried home. 

For individuals who work in manufacturing industries where cadmium is used: 

• OSHA has more information about controlling exposures to cadmium, including use of personal protective equipment, respiratory protection, ventilation, and avoidance of carrying cadmium-containing dust home from work. 

Avoiding tobacco smoke significantly reduces exposure. 

• Experts, including the FDA, suggest eating a diverse, nutrient-rich diet across all food groups to limit exposure to cadmium and other heavy metals. Good nutrition also helps counteract the effects of potential contaminants. 

References 

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