Cadmium in Food: What You Need to Know (and How to Avoid It in Cooking)

Invisible, yet very present in our daily lives, cadmium in food represents a health risk that is still too little understood. This heavy metal, naturally present in soil, can contaminate the food we eat every day, particularly through certain agricultural and industrial practices.

Faced with the many toxic substances present in the world of cooking, it is essential to understand how to better protect ourselves. Choosing your utensils, such as stainless steel pans, can, for example, offer safer alternatives for maintaining your health every day.

What is cadmium?

Cadmium is a heavy metal naturally present in the environment. It is found in soil, but its concentration is increasing considerably due to human activities, such as the use of phosphate fertilizers in agriculture or industrial emissions. Once in the soil, cadmium is absorbed by plant roots and then enters our food chain.

This is why cadmium in food has become a real public health issue. Although invisible and tasteless, it accumulates in our bodies, mainly in the kidneys, and remains there for several years.

Where is cadmium found in our food?

Food is today the main source of cadmium exposure. Many common foods may contain it, including:

• Cereals (wheat, rice, corn),
  

• Potatoes, pasta, and bread,
  

• Crustaceans, Mollusks, Algae, Offal (liver, kidneys), Some ultra-processed products such as biscuits, cereal bars, and Chocolate. This presence is all the more worrying given that these foods are widely consumed, including by children. In 2023, ANSES estimated that 36% of children under three exceeded the tolerable daily intake of cadmium through their diet. What are the health risks? Cadmium in food is known for its long-term toxic effects. At high doses or in cases of chronic exposure, it can cause:

  • Irreversible kidney damage,
    

  • Bone fragility (osteoporosis, joint pain),
    

  • An increased risk of cancer, particularly kidney and of the lung,
    

  • Possible impairment of fertility or fetal development,
    

  • Interference with the absorption of essential nutrients such as iron or calcium.
    

  Certain populations are more at risk, such as smokers, workers exposed to industrial pollution, or People with iron deficiency, who absorb more cadmium through their diet.

  How can you limit your cadmium intake in your diet?

  Even though cadmium is invisible and naturally present in our environment, it is possible to adopt simple habits to limit its daily intake:

  • Vary your diet: by avoiding eating the same high-risk foods too frequently (cereals, potatoes, offal, etc.), you reduce your overall cadmium load.

  • Choose organically grown products:they are generally less exposed to phosphate fertilizers, a major source of soil contamination.

  • Wash and peel vegetables:this step helps reduce some of the heavy metal residue present on the surface.

  • Avoid offal:liver and kidneys are filter organs where heavy metals accumulate, so they should be consumed in moderation.

  • Limit ultra-processed products: some contain risky raw materials or have higher levels of heavy metals due to industrial processes.

  These simple actions help reduce chronic exposure to cadmium through food. But as we will see, it is just as essential to be vigilant about the materials used in cooking.

  Cooking and health: beware of toxic materials

  Whilefoodis a major source of exposure tocadmium, our way of cooking can also aggravate its effects. Some materials used for cookware—particularly non-stick coatings or cheap alloys—can release toxic substances, especially when heated or scratched. It's also important to note that some materials, such as ceramics, may contain cadmium, particularly in glazes or decorations. It can migrate into food in the event of poor manufacturing quality or non-compliance with health standards.

  At Atma, all our utensils, including ceramic oven dishes and presentation dishes, strictly comply with European Directive 84/500/EEC, which regulates the migration of heavy metals into materials in contact with food. This ensures that they pose no toxic risks to human health, even with frequent use.

  Among the substances of concern, heavy metals such as lead and cadmium can be found in utensils. But another group of compounds is now causing serious concern: PFAS, nicknamed "eternal pollutants."

  These chemicals, often used for their non-stick or waterproofing properties, are suspected of being carcinogenic, endocrine disruptors, and very persistent in the environment. In France, several investigations have revealed the alarming presence of PFAS in water, soil, and even some everyday products, such as non-stick pans and food packaging. By combining exposure to cadmium in food and exposure to PFAS via utensils or containers, the health risk becomes even more worrying. It is therefore essential to make informed choices in the kitchen: favor safe, non-toxic materials without questionable coatings and durable materials. A simple gesture to protect your health, and that of your loved ones, every day.

  Stainless steel: a healthy and sustainable alternative

  Faced with concerns about cadmium in food and toxic materials like PFAS, choosing the right kitchen utensils is a priority. In the world of cookware, stainless steel, also known as inox, has established itself as a reliable, healthy, and durable solution. Unlike some non-stick coatings or aluminum, stainless steel does not release any harmful substances, even at high temperatures. Durable, recyclable, and free of taste and odor transfer, it is a favorite with chefs and health-conscious individuals alike.

  AtCadmium in food is an invisible, but very real, danger. Staying informed, varying your diet, favoring organic sources, and choosing healthy utensils like stainless steel are all simple ways to reduce your exposure. At Atma, we believe that health starts on the plate—and in the pan.

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