Assessment of Human Health Risks of Consumption of Cadmium Contaminated Cultured Oysters

ABSTRACT

With farmed British Columbia (BC) oysters containing higher cadmium concentrations than wild oysters, long-term exposure to cadmium through consumption of oysters has the potential to cause health risks. This study reports on a risk assessment for cadmium intake resulting from the consumption of BC-cultured oyster. The study concludes that Health Canada's current recommended BC-cultured oyster consumption rate for Canadians of 12 oysters per month exceeds the Agency for Toxic Substances and Disease Registry chronic oral minimal risk levels (MRL) of 0.2 μ g·kg^{− 1}·day^{− 1} by approximately 4-to 5-fold and reaches the Food and Agriculture Organization/World Health Organization (FAP/WHO) reference dose of 1 μg·kg⁻¹·day⁻¹ for cadmium consumption for Canadians. This suggests that although the current recommended maximum oyster consumption rates is consistent with the FAO/WHO and U.S. Environmental Protection Agency limits for acceptable risk, it leaves little or no room for error or uncertainty. This is noteworthy as recent studies demonstrate toxicological effects at cadmium intakes of 0.43 to 0.71 μ gCd·kg⁻¹·day⁻¹. This study indicates that a lower maximum BC-cultured oyster rate should be considered, particularly for high risk groups, including women with low iron stores, people with renal impairment, smokers, children, and indigenous people who consume organ meats of games and wildlife other than shellfish.

Keywords:

• cadmium
• oyster
• human health
• risk
• hazard.