Table 3.
Cd-exposure sources and probability of dietary Cd intake in Korean food.
| Food Group | N | GM [Min–Max] (µg Cd/Kg) |
Total GM of Daily Intake (g) | Cd-D [Min–Max] (µg Cd/Day) |
References | ||
|---|---|---|---|---|---|---|---|
| Seaweed | 31 | 689.9 | [50.0–4730.0] | 5.3 | 3.66 | [0.27–25.07] | [19,21,22,26] |
| Grains and cereals | 32 | 12.8 | [3.4–48.0] | 262.4 | 3.36 | [0.89–12.60] | [19,24,32,33] |
| Fish and shellfish | 106 | 87.9 | [1.0–1090.0] | 34.1 | 3.00 | [0.03–37.17] | [19,24,25,26,27,28,29] |
| Vegetables | 23 | 8.0 | [0.1–30.0] | 264.2 | 2.11 | [0.03–7.93] | [19,24,34] |
| Fruits | 10 | 6.3 | [2.1–14.0] | 127.7 | 0.80 | [0.27–1.79] | [19,35] |
| Seasonings | 6 | 25.2 | [15.0–49.0] | 24.8 | 0.62 | [0.37–1.22] | [19,24] |
| Pulses | 9 | 22.0 | [9.0–33.0] | 24.3 | 0.53 | [0.22–0.80] | [19,24,32] |
| Meats and poultry | 3 | 6.0 | [0.7–24.0] | 81.5 | 0.49 | [0.06–1.96] | [24] |
| Potatoes and starch | 4 | 15.2 | [9.3–19.0] | 29.7 | 0.45 | [0.28–0.56] | [19,24,32] |
| Mushrooms | 14 | 16.6 | [1.9–205.0] | 5.8 | 0.10 | [0.01–1.19] | [36,37] |
| Milk and dairy products | 4 | 0.5 | [0.1–1.8] | 122.7 | 0.06 | [0.01–0.22] | [19,38] |
| Nuts and seeds | 1 | 26.9 | [26.9] | 1.3 | 0.03 | [0.03] | [19] |
| Eggs | 1 | 0.4 | [0.4] | 27.4 | 0.01 | [0.01] | [19] |
| Sugar and sweets | 17 | 1.6 | [0.1–4.7] | 5.3 | 0.01 | [0.00–0.02] | [19,39] |
| Others (plant origin) | 1 | 0.7 | [0.7] | 5.4 | 0.00 | [0.00] | [38] |
| Oils and fats (plant origin) | 11 | 0.3 | [0.1–1.0] | 4.8 | 0.00 | [0.00–0.00] | [19,38] |
| Total | 920.3 | [120.8–6277.5] | 1026.7 | 15.25 | [2.48–90.57] | ||