Divine Aleru is an accomplished biochemist and researcher with a specialized background in environmental toxicology, focusing on the impacts of heavy metals on human health. With deep-rooted expertise in microbiome signatures analysis, Divine seamlessly blends rigorous scientific training with her passion for deciphering the intricate relationships between environmental exposures and the human microbiome. Her career is distinguished by a commitment to advancing integrative health interventions, leveraging cutting-edge microbiome research to illuminate how toxic metals shape biological systems. Driven by curiosity and innovation, Divine is dedicated to translating complex environmental findings into actionable insights that improve individual and public health outcomes. 
Divine Aleru is an accomplished biochemist and researcher with a specialized background in environmental toxicology, focusing on the impacts of heavy metals on human health. With deep-rooted expertise in microbiome signatures analysis, Divine seamlessly blends rigorous scientific training with her passion for deciphering the intricate relationships between environmental exposures and the human microbiome. Her career is distinguished by a commitment to advancing integrative health interventions, leveraging cutting-edge microbiome research to illuminate how toxic metals shape biological systems. Driven by curiosity and innovation, Divine is dedicated to translating complex environmental findings into actionable insights that improve individual and public health outcomes. What was issued?
The paper explores methods to reduce cadmium contamination throughout the food supply chain. Cadmium, a toxic heavy metal, enters the food supply through soil contamination and agricultural practices. It accumulates in plants, particularly in leafy vegetables, root crops, and grains, which are major dietary sources. The study discusses the various stages in the food chain where cadmium mitigation can be applied, from agricultural production to food processing and consumer preparation. Key mitigation strategies focus on reducing cadmium uptake by plants, enhancing soil management practices, selecting low-cadmium plant varieties, and reducing the use of cadmium-containing products like certain fertilizers and plastic stabilizers.
Who is affected?
The groups most affected by cadmium exposure include populations in regions with high levels of industrial activity or intensive agricultural practices that use contaminated fertilizers. Workers in cadmium-related industries, such as mining, metal plating, and battery production, are at high risk due to direct exposure. Additionally, consumers who rely on contaminated food sources, particularly grains, vegetables, and root crops, face long-term exposure risks. Vulnerable groups such as children, pregnant women, and individuals with preexisting health conditions are at increased risk due to their higher susceptibility to cadmium’s toxic effects, which include kidney damage, bone disease, and cancer.
Most important findings
The document highlights that cadmium is a non-essential element that poses significant health risks, particularly through dietary exposure. Soil contamination from cadmium is influenced by factors such as soil pH, soil types, and the use of phosphate fertilizers, which contain cadmium as an impurity. Crops grown in contaminated soils can absorb high levels of cadmium, leading to its accumulation in the human body. The study emphasizes that reducing cadmium in food starts with preventing its uptake by plants. This can be achieved by using better agricultural practices, such as choosing cadmium-resistant crop varieties, optimizing soil conditions, and limiting the use of contaminated fertilizers. It also points out that reducing cadmium intake is not solely about lowering soil levels but also involves controlling cadmium levels in food processing and preparation stages.
Key implications
For the food industry, the findings underscore the importance of implementing cadmium reduction strategies at multiple stages of the food supply chain. Manufacturers must adopt measures to monitor cadmium levels in raw materials and finished products, especially those derived from high-risk food sources like rice, leafy vegetables, and seafood. Public health officials need to prioritize reducing cadmium exposure, especially for vulnerable populations, by enforcing stricter regulations on cadmium levels in food products. There is also a need for consumer education to promote dietary diversity and proper micronutrient intake, which can help mitigate the absorption of cadmium. Furthermore, regulatory bodies, such as the FDA and EFSA, should focus on creating clear guidelines for reducing cadmium contamination, implementing stricter regulations, and encouraging research into innovative mitigation techniques.
Citation
Schaefer, H. R., Dennis, S., & Fitzpatrick, S. (2020). Cadmium: Mitigation strategies to reduce dietary exposure. Journal of Food Science, 85(2), 260. https://doi.org/10.1111/1750-3841.14997
Cadmium is a persistent heavy metal that accumulates in kidneys and bones. Dietary sources include cereals, cocoa, shellfish and vegetables, while smokers and industrial workers receive higher exposures. Studies link cadmium to kidney dysfunction, bone fractures and cancer.
