Cadmium concentration in current Japanese foods and beverages

Yuriko Kikuchi, Tetsuo Nomiyama, Nami Kumagai, Takamoto Uemura, Kazuyuki Omae

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Aims - The present study was to determine the cadmium (Cd) concentrations in ordinarily consumed foods and beverages in Japan. Methods - Cd concentrations in 519 foods and beverages purchased from a local market were measured with the flame or flameless atomic absorption spectrophotometer (AAS). Results - The 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 μg/g, seasoning and spices <0.01-0.06 μg/g, and various supplement tablets <0.001-0.036 μg/g. Conclusion-A 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.

Original languageEnglish
Pages (from-to)240-247
Number of pages8
JournalJournal of Occupational Health
Volume44
Issue number4
DOIs
Publication statusPublished - 2002 Jul

Fingerprint

Food and Beverages
Beverages
Cadmium
Vegetables
Shellfish
Hydroponics
Algae
Food
Databases
Sweetening Agents
Spices
Nuts
Meats
Agaricales
Spectrophotometers
Solanum tuberosum
Fruits
Oils and fats
Sugars
Meat

Keywords

  • Cadmium (Cd)
  • Database
  • Foods
  • Japan

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health
  • Toxicology

Cite this

Kikuchi, Y., Nomiyama, T., Kumagai, N., Uemura, T., & Omae, K. (2002). Cadmium concentration in current Japanese foods and beverages. Journal of Occupational Health, 44(4), 240-247. https://doi.org/10.1539/joh.44.240

Cadmium concentration in current Japanese foods and beverages. / Kikuchi, Yuriko; Nomiyama, Tetsuo; Kumagai, Nami; Uemura, Takamoto; Omae, Kazuyuki.

In: Journal of Occupational Health, Vol. 44, No. 4, 07.2002, p. 240-247.

Research output: Contribution to journalArticle

Kikuchi, Y, Nomiyama, T, Kumagai, N, Uemura, T & Omae, K 2002, 'Cadmium concentration in current Japanese foods and beverages', Journal of Occupational Health, vol. 44, no. 4, pp. 240-247. https://doi.org/10.1539/joh.44.240
Kikuchi, Yuriko ; Nomiyama, Tetsuo ; Kumagai, Nami ; Uemura, Takamoto ; Omae, Kazuyuki. / Cadmium concentration in current Japanese foods and beverages. In: Journal of Occupational Health. 2002 ; Vol. 44, No. 4. pp. 240-247.
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abstract = "Aims - The present study was to determine the cadmium (Cd) concentrations in ordinarily consumed foods and beverages in Japan. Methods - Cd concentrations in 519 foods and beverages purchased from a local market were measured with the flame or flameless atomic absorption spectrophotometer (AAS). Results - The 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 μg/g, seasoning and spices <0.01-0.06 μg/g, and various supplement tablets <0.001-0.036 μg/g. Conclusion-A 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.",
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N2 - Aims - The present study was to determine the cadmium (Cd) concentrations in ordinarily consumed foods and beverages in Japan. Methods - Cd concentrations in 519 foods and beverages purchased from a local market were measured with the flame or flameless atomic absorption spectrophotometer (AAS). Results - The 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 μg/g, seasoning and spices <0.01-0.06 μg/g, and various supplement tablets <0.001-0.036 μg/g. Conclusion-A 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.

AB - Aims - The present study was to determine the cadmium (Cd) concentrations in ordinarily consumed foods and beverages in Japan. Methods - Cd concentrations in 519 foods and beverages purchased from a local market were measured with the flame or flameless atomic absorption spectrophotometer (AAS). Results - The 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 μg/g, seasoning and spices <0.01-0.06 μg/g, and various supplement tablets <0.001-0.036 μg/g. Conclusion-A 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.

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