Even small, routine exposures can build up in the body over time.
Heavy Metals in Food
Tzung-Hai Yen, director of the Clinical Poison Center at Chang Gung Memorial Hospital in Taiwan and an expert in toxicology and nephrology, told The Epoch Times that heavy metals such as lead, cadmium, and mercury are widely present in the environment. Cadmium, in particular, is more easily absorbed by crops, vegetables, and rice than other heavy metals, making food a significant source of exposure.
Seafood
“Seafood is one of the most common sources of heavy metal exposure,” said Chung-Yin Lin, associate researcher at the Institute for Radiological Research, Chang Gung University in Taiwan.
Heavy metals enter the marine food chain through bioaccumulation—a process in which pollutants, such as mercury or cadmium build up in living organisms over time. It begins when tiny plankton absorb contaminants from the water. Small fish eat the plankton, then larger fish eat the smaller fish, and so on. At each step, the concentration of heavy metals increases.
