Cadmium Concentration in Current Japanese Foods and Beverages

Abstract

Cadmium Concentration in Current Japanese Foods and Beverages: Yuriko Kikuchi, et al. Department of Preventive Medicine and Public Health, School of Medicine, Keio University—AimsThe present study was to determine the cadmium (Cd) concentrations in ordinarily consumed foods and beverages in Japan.MethodsCd concentrations in 519 foods and beverages purchased from a local market were measured with the flame or flameless atomic absorption spectrophotometer (AAS).ResultsThe Cd concentration in each food group was as follows: cereals 0.004‐0.380 μg/g, potatoes <0.01‐ 0.08 μg/g, sugars and sweeteners <0.01 μg/g, pulses <0.010‐0.220 μg/g, nuts and seeds <0.01‐0.18 μg/g, vegetables (grown in soil) <0.001‐0.128 μg/g, vegetable (grown by means of hydroponics) <0.001‐ 0.002 μg/g, fruits <0.001‐0.033 μg/g, mushrooms <0.01‐0.19 μg/g, algae 0.040‐2.380 μg/g, fish <0.01‐ 0.02 μg/g, shellfish <0.010‐5.050 μg/g, meats <0.001‐ 0.100 μg/g, eggs <0.001 μg/g, milk <0.010 μg/g, fats and oils <0.001‐0.001 μg/g, confectioneries <0.020‐ 0.100 μg/g, beverages <0.01‐0.13/rg/g, seasoning and spices <0.01‐0.06 μg/g, and various supplement tablets <0.001‐0.036 μg/g.ConclusionA database of Cd content in foods was compiled. Cd in cereals varied from 0.004 to 0.380 μg/g. Algae, shellfish and pulses contained much higher concentrations of Cd. Vegetables grown by hydroponic cultivation contained only a very low or undetectable amount of Cd. Estimation of dietary Cd intake from the database could provide a reasonable method for estimating the relative contributions of different food groups to dietary Cd intake.