sredobЗдоровье населения и среда обитания – ЗНиСОPublic Health and Life Environment – PH&LE2219-52382619-0788ФБУЗ ФЦГиЭ Роспотребнадзора10.35627/2219-5238/2023-32-7-49-57sredob-2046Research ArticleГИГИЕНА ПИТАНИЯFOOD HYGIENEТоксиколого-гигиенические аспекты воздействия кадмия на организм человека при поступлении с продуктами питания (обзор литературы)Toxicological and Hygienic Aspects of the Dietary Cadmium Intake and Its Human Health Effects: A Literature Reviewhttps://orcid.org/0000-0002-0209-9732КузьминС. В.KuzminS. V.

Кузьмин Сергей Владимирович – д.м.н., профессор, директор

ул. Семашко, д. 2, Московская обл., г. Мытищи, 141014

Sergey V. Kuzmin, Dr. Sci. (Med.), Prof.; Director

2 Semashko Street, Mytishchi, Moscow Region, 141014

Kuzmin.sv@fncg.ruhttps://orcid.org/0000-0001-9514-9921РусаковВ. Н.RusakovV. N.

Русаков Владимир Николаевич – к.м.н., ведущий научный сотрудник отдела гигиены питания

ул. Семашко, д. 2, Московская обл., г. Мытищи, 141014

Vladimir N. Rusakov, Cand. Sci. (Med.), Leading Researcher, Department of Food Hygiene

2 Semashko Street, Mytishchi, Moscow Region, 141014

vladrus2005@gmail.comhttps://orcid.org/0000-0002-6887-6776СеткоА. Г.SetkoA. G.

Сетко Андрей Геннадьевич – д.м.н., профессор, заведующий отделом гигиены питания

ул. Семашко, д. 2, Московская обл., г. Мытищи, 141014

Andrey G. Setko, Dr. Sci (Med.), Prof.; Head of the Department of Food Hygiene

2 Semashko Street, Mytishchi, Moscow Region, 141014

Setko.ag@fncg.ruhttps://orcid.org/0000-0002-0241-0690СиницынаО. О.SinitsynaO. O.

Синицына Оксана Олеговна – д.м.н., профессор, член-корреспондент РАН, заместитель директора по научной работе

ул. Семашко, д. 2, Московская обл., г. Мытищи, 141014

Oxana O. Sinitsyna, Dr. Sci. (Med.), Prof., Corresponding Member of the Russian Academy of Sciences; Deputy Director for Science

2 Semashko Street, Mytishchi, Moscow Region, 141014

sinitsyna.oo@fncg.ruФБУН «Федеральный научный центр гигиены им. Ф.Ф. Эрисмана» РоспотребнадзораРоссияF.F. Erisman Federal Scientific Center of HygieneRussian Federation2024050820243274957Copyright © Кузьмин С.В., Русаков В.Н., Сетко А.Г., Синицына О.О., 20242024Кузьмин С.В., Русаков В.Н., Сетко А.Г., Синицына О.О.Kuzmin S.V., Rusakov V.N., Setko A.G., Sinitsyna O.O.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://zniso.fcgie.ru/jour/article/view/2046Введение

Введение. Кадмий (Сd) повсеместно присутствует в рационе питания. Из-за хронического характера воздействия при поступлении с пищей в сочетании с длительным периодом полураспада в организме человека Cd может накапливаться в различных типах тканей, способствуя развитию онкозаболеваний, дисфункции почек, сердечно-сосудистых заболеваний, репродуктивной дисфункции, диабета, остеопороза и повышенной смертности.

Цель исследования

Цель исследования: анализ литературных данных о токсиколого-гигиенических аспектах воздействия кадмия на организм человека при поступлении с продуктами питания.

Материал и методы

Материал и методы. Осуществлен научный обзор исследований на русском и английском языках с использованием информационных порталов eLIBRARY.ru, Science Direct, PubMed и Scopus. Поиск осуществлялся по ключевым словам «токсикокинетика кадмия», «оценка потребления кадмия», «кадмий в продуктах питания». Из 732 выявленных статей было отобрано 69 полнотекстовых публикаций, в которых были представлены результаты научных исследований метаболизма и механизмов токсичности кадмия, гигиенических оценок его содержания в продуктах питания и величин его поступления пищевым путем в организм у населения различных стран.

Результаты

Результаты. Основными источниками пищевого поступления Cd в организм человека являются овощи, зерновые культуры, мясо, мясные субпродукты и морепродукты. Механизм токсического воздействия Cd связан с окислительным стрессом, вызванным ингибированием антиоксидантных ферментов и вмешательством в системы репарации ДНК. Относительно низкое хроническое воздействие кадмия при поступлении с пищевыми продуктами может создавать риск для здоровья человека и способствовать развитию различных патологических изменений в организме человека.

Заключение

Заключение. Исследования механизма токсичности Cd способствуют разработке высокоэффективных стратегий профилактики его хронического воздействия. Результаты исследования могут являться основой для оценки риска воздействия кадмия при поступлении с продуктами питания на популяционном уровне и разработки значений МДУ содержания кадмия в пищевых продуктах.

Introduction

Introduction: Cadmium (Cd) is ubiquitous in the diet. Due to the chronic nature of its dietary intake, coupled with a long half-life in humans, Cd can accumulate in various tissues contributing to the development of cancer, kidney dysfunction, cardiovascular diseases, reproductive dysfunction, diabetes, osteoporosis, and increased mortality.

Objective

Objective: To analyze published data on toxicological and hygienic aspects of human exposure to cadmium in foods and its health effects.

Material and methods

Material and methods: We have reviewed studies published in Russian and English and found on the eLIBRARY.ru, Science Direct, PubMed, and Scopus information portals using the following keywords: cadmium toxicokinetics, assessment of dietary cadmium intake, and cadmium in food. Of 732 search results, we selected 69 full-text publications presenting data on the metabolism and mechanisms of toxicity of cadmium, hygienic assessments of its content in foods, and the levels of its dietary intake in the population of various countries.

Results

Results: The main dietary sources of cadmium include vegetables, grains, meat, meat by-products, and seafood. The mechanism of Cd toxicity is associated with oxidative stress caused by inhibition of antioxidant enzymes and interference with DNA repair systems. Relatively low chronic oral exposure to cadmium may pose risks to human health and induce a whole number of disorders.

Conclusion

Conclusion: Research into the mechanism of Cd toxicity facilitates the development of highly effective strategies to prevent chronic exposure. Our findings may serve as the basis for assessing risks of exposure to cadmium in food at the population level and establishing maximum residue levels for cadmium in food products.

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The authors declare that there are no conflicts of interest present.