What it is
Cadmium is a soft, bluish metal used in batteries, pigments, and some metal plating.
It is also a common environmental contaminant that plants take up from soil and water.
Why it matters
Long-term cadmium exposure damages the kidneys and bones; the World Health Organization classifies it as a Group 1 human carcinogen.
The main dietary sources are cocoa (especially dark chocolate), leafy greens, and some root vegetables grown in contaminated soil.
In consumer goods, brightly coloured ceramics, low-quality jewellery, and painted glassware are the notable concerns.
Common uses
- Batteries (NiCd)
- Pigments in older ceramics and paints
- Trace contaminant in fertilisers and soil
Safety considerations
- Avoid using decorated or imported ceramic ware with worn or crazed glazes for food.
- Rotate cocoa/dark chocolate sources rather than relying on a single origin.
- For bakeware, choose brands that publish third-party heavy metal testing.
Where you meet it in the home
- Kitchen — imported ceramics, painted glassware, some bakeware
- Food — dark chocolate, leafy greens, rice (trace)
Related categories
Related essays
Frequently asked questions
Should I stop eating dark chocolate?
No — but rotating brands and origins reduces cumulative exposure, and independent testing (Consumer Reports has published relevant data) is worth reviewing.
Is cadmium in bakeware a real risk?
It is uncommon in reputable modern bakeware. It's a concern mostly for imported or handmade painted glassware and ceramics.
Editorial references
- World Health Organization — Cadmium fact sheet
- IARC Monograph — Cadmium (Group 1)
Last updated 2026-07-18.