Cadmium levels in meat
2013
Tomović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Jokanović, Marija (Faculty of Technology, Novi Sad (Serbia)) | Šojić, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Škaljac, Snežana (Faculty of Technology, Novi Sad (Serbia)) | Tasić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia))
Cadmium is a non-essential and toxic element, known as contaminant. Cadmium exposure has been associated with nephrotoxicity, osteoporosis, neurotoxicity, carcinogenicity and genotoxicity, teratogenicity, and endocrine and reproductive effects. The general population is exposed to cadmium by the consumption of contaminated food and water as well as by the inhalation of fumes or smoke. Meat is one of the most nutritious foods that humans can consume. Meat (beef, pork, etc.) and edible offal (liver, kidney, etc.), which is also a form of meat, may also contain cadmium. The cadmium maximum levels in meat and edible offal (liver and kidney) have been regulated by national and international legislations. The World Health Organization has recommended that the provisional tolerable weekly intake (PTWI) of cadmium should not exceed 0.4–0.5 mg per person or 0.007 mg/kg body weight. Cadmium absorption after dietary exposure is relatively low (3–5 %) but cadmium is efficiently accumulates in mammalian tissues, especially in kidney and liver, with a very long biological half life, ranging from 10 to 30 years. Due to this effect cadmium can be biomagnified along the food chain, and its concentration in animal tissues may be used as an indicator of cadmium in the environment. The aim of this paper was to provide an overview of the existing scientific literature on the cadmium levels in the red meat (beef, pork) and edible offal.
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