Table 2.
Comparison between cadmium concentrations in Mexican foodstuffs and the Food and Agriculture Organization/World Health Organization Maximum Level established for cadmium (n = 61).
| Mexican Foodstuffs Analyzed per Food Group | Cd Mean Concentration (mg/kg) | FAO/WHO Product Name Classification | FAO/WHO ML for Cd (mg/kg) |
|---|---|---|---|
| Baby foods | |||
| Carrot Porridge | 0.004 | Root and tuber vegetables ^ | 0.1 |
| Infant Rice Cereal (Brand 1) | 0.016 | Rice, Polished | 0.4 |
| Infant Rice Cereal (Brand 2) | 0.023 | Rice, polish | 0.4 |
| Strawberry and Apple Cereal Snack | 0.013 | Cereal grains | 0.1 |
| Cereals | |||
| Amaranth “Amaranthus spp.” | 0.019 | Cereal grains | 0.1 |
| Breadcrumbs | 0.069 | Wheat ^ | 0.2 |
| Breakfast Cereals | 0.008 | Cereal grains | 0.1 |
| Crackers | 0.011 | Wheat ^ | 0.2 |
| French Fries (Street Stand) | 0.042 | Root and tuber vegetables ^ | 0.1 |
| Maize Flour | 0.005 | Cereal grains | 0.1 |
| Maize “Zea mays” | 0.007 | Cereal grains | 0.1 |
| Oat “Avena sativa” | 0.005 | Cereal grains | 0.1 |
| Pre-Cooked Rice | 0.017 | Rice, polish | 0.4 |
| Potato “Solanum tuberosum” | 0.009 | Root and tuber vegetables | 0.1 |
| Rice Cake | 0.024 | Rice, polish ^ | 0.4 |
| Rice Flour | 0.037 | Rice, polish ^ | 0.4 |
| Rice “Oryza sativa” (Brand 1) | 0.030 | Rice, polish | 0.4 |
| Rice “Oryza sativa” (Brand 2) | 0.027 | Rice, polish | 0.4 |
| Rice “Oryza sativa” (Brand 3) | 0.031 | Rice, polish | 0.4 |
| Wheat Flour (Brand 1) | 0.032 | Wheat | 0.2 |
| Wheat Flour (Brand 2) | 0.040 | Wheat | 0.2 |
| Wheat Tortillas | 0.028 | Wheat | 0.2 |
| Wheat Cookies | 0.033 | Wheat ^ | 0.2 |
| White Bread (Brand 1) | 0.033 | Wheat ^ | 0.2 |
| White Bread (Bakery) | 0.037 | Wheat ^ | 0.2 |
| Whole Wheat Bread (Bakery) | 0.037 | Wheat ^ | 0.2 |
| Whole Wheat Bread (Brand 1) | 0.033 | Wheat ^ | 0.2 |
| Condiments and spices | |||
| Ancho Chili “Capsicum annuum” | 0.059 | Fruiting vegetable | 0.05 |
| Guajillo Chili “Capsicum annuum ‘Guajillo’” | 0.018 | Fruiting vegetable | 0.05 |
| Legumes | |||
| Black Beans “Phaseolus vulgaris” | 0.017 | Pulses | 0.1 |
| Black Canned Beans | 0.007 | Pulses | 0.1 |
| Chick Beans “Cicer arietinum” | 0.008 | Pulses | 0.1 |
| Fava Bean “Vicia faba” | 0.009 | Pulses | 0.1 |
| Lentils “Lens culinaris” | 0.006 | Pulses | 0.1 |
| Lentils Instant Soup | 0.007 | Pulses | 0.1 |
| Soybean “Glycine max L. merr.” | 0.009 | Pulses | 0.1 |
| Snacks, sweets, and desserts | |||
| Cocoa Powder | 0.289 | Chocolate ≥70% total cocoa solids | 0.9 |
| Chocolate Bars | 0.060 | Chocolate containing or declaring ≥ 50% to < 70% total cocoa solids | 0.8 |
| Chocolate Powder | 0.117 | Chocolate containing or declaring ≥ 50% to < 70% total cocoa solids | 0.8 |
| Dark Chocolate Bars | 0.029 | Chocolate containing or declaring ≥ 50% to < 70% total cocoa solids | 0.8 |
| Pastries | 0.028 | Wheat ^ | 0.2 |
| Potato Chips (Brand 1) | 0.029 | Root and tuber vegetables ^ | 0.1 |
| Potato Chips (Brand 2) | 0.041 | Root and tuber vegetables ^ | 0.1 |
| Sweet Cookies | 0.018 | Wheat ^ | 0.2 |
| Wheat Chips | 0.011 | Wheat ^ | 0.2 |
| Soups | |||
| Instant Pasta Soup | 0.030 | Wheat | 0.2 |
| Pasta Soup to Prepare | 0.033 | Wheat | 0.2 |
| Vegetables | |||
| Broccoli “Brassica oleracea var. italica” | 0.046 | Brassica vegetables | 0.05 |
| Cabbage “Brassica oleracea var. capitata L.” | 0.007 | Brassica vegetables | 0.05 |
| Cauliflower “Brassica oleracea var. botrytis” | 0.036 | Brassica vegetables | 0.05 |
| Carrot “Daucus carota subsp. sativus” | 0.016 | Root and tuber vegetables | 0.1 |
| Chard “Beta vulgaris var. cicla” | 0.058 | Leafy vegetables | 0.2 |
| Coriander “Coriandrum sativum” | 0.023 | Leafy vegetables | 0.2 |
| Cucumber “Cucumis sativus” | 0.041 | Fruiting vegetable | 0.05 |
| Fresh Green Chilies “Capsicum annuum ‘Serrano’” | 0.014 | Fruiting vegetable | 0.05 |
| Green Beans “Phaseolus vulgaris” | 0.006 | Legume vegetables | 0.1 |
| Nopal Cactus “Opuntia ficus-indica L.” | 0.016 | Leafy vegetables ^ | 0.2 |
| Romaine Lettuce “Lactuca sativa L. var. longifolia” | 0.335 | Leafy vegetables | 0.2 |
| Spinach “Spinacia oleracea” | 0.059 | Leafy vegetables | 0.2 |
| White Onions “Allium cepa” | 0.022 | Bulb vegetable | 0.05 |
| Zucchini “Cucurbita pepo L.” | 0.025 | Fruiting vegetables | 0.05 |
Abbreviations: ML: Maximum Level; Cd: cadmium; FAO: Food and Drug Administration; WHO: World Health Organization. ^ Foods were grouped into this category based on their nature, even though these specific foods are not detailed by the FAO/WHO product name classification. Source: FAO and WHO General Standard for Contaminants and Toxins in Food and Feed. Note: FAO/WHO product name classification of fruiting vegetables does not apply to tomatoes and edible fungi. Cd concentrations in bold exceed ML.