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Published on Thursday, 25 June 2015 12:01
Background and Aims
Cadmium (Cd) is an ubiquitous toxic heavy metal. The International Agency for Research on Cancer (IARC) has classified Cd as a human carcinogen (Group I) mainly on the basis of occupational studies. Recent epidemiological studies have shown a direct association between Cd exposure and risk of cancer at several sites (lung, endometrium, bladder and breast) also in the general population. Main source of exposure to Cd, except for smokers and for occupationally-exposed individuals, is food. The highest concentrations of Cd are generally found in products such as seaweed, fish and seafood, chocolate, mushrooms, oilseeds and edible offal, while food groups that mainly contribute to dietary exposure to Cd, as a result of high consumption, are cereals and cereal products, vegetables, nuts, potatoes and meat products. The average Cd intake from food generally varies between 8 and 25 µg/day (more than 80% from cereals and vegetables). Limited evidence about current main sources of Cd intake in the Italian population, however, is available.
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