February 2023 issue

Volume 68, Issue 2

Cadmium is an element that can be toxic to humans. The metal is also present in soils in varying degrees where it occurs naturally and has been added anthropogenically, including in fertilizers. Concerns arise when that cadmium is taken up into plants that people eat, a process influenced by plant types, location, soil characteristics, and management practices. In recent work, researchers share findings on factors related to cadmium uptake in cacao, wheat, and other crops. In this issue, we compare and contrast that research, looking at how a hodgepodge of cadmium regulations and other factors are affecting growers. We also report on strategies to reduce cadmium levels in the foods we enjoy, from breakfast toast to rice pilaf to holiday chocolate confections. See story on p. 3.

Cover photo: Courtesy of Adobe Stock/Sebastian Duda.