A platter of sushi (illustration). - DURAND FLORENCE / SIPA

Food algae, such as those used for Japanese lemurs, often contain too much cadmium, a substance classified as carcinogenic. The health safety agency Anses therefore considers that maximum concentration thresholds must be established.

“The 250 or so analyzes of samples concerning unprocessed algae show cadmium concentrations exceeding, for 26% of them, the maximum value of 0.5 mg / kg of dry weight recommended by the CHSPF (Conseil Supérieur d 'public hygiene in France) ”, ANSES explains on Tuesday in a press release accompanying its opinion. However, “a part of the French population (is) already exposed to cadmium beyond the tolerable dose through their usual diet”, as well as by “passive and active inhalation of tobacco smoke”.

#AlgaeFood - ANSES is making #recommendations to avoid over-exposure of the population to #cadmium, a substance classified # carcinogenic to humans.

Find out more ➡️ https://t.co/1gTuVFYtrI pic.twitter.com/ur56syGEeE

- Anses (@Anses_fr) July 27, 2020

"Mutagenic and toxic for reproduction"

This is why the health security agency recommends "a maximum cadmium concentration as low as possible in food algae" in order to "limit overexposure of consumers". "Taking into account the overall cadmium intake of a usual diet, ANSES proposes a maximum cadmium content of 0.35 milligrams per kilogram of dry matter in edible algae", she continues. The Agency also recalls that "the European Commission is considering setting maximum levels of arsenic, lead and cadmium in algae". Indeed, these plants tend to absorb these three metallic substances present in the environment.

“Cadmium is a very widespread contaminant in the environment in its natural state and as a result of human activity, particularly in agriculture and industry. It easily penetrates plants through their roots and thus enters the food chain ”, further underlines ANSES. According to her, cadmium, "mutagenic and toxic for reproduction", can cause in humans "kidney damage and bone fragility during prolonged exposure, especially by oral route through food and drinking water. ".

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