Recognized as a very dangerous element. Residents of a small Japanese village, above the sea, near the refinery ate mainly rice, who, as it turned out, was poisoned water contaminated with cadmium from waste oil refineries. Residents suffered unbearable pain in the muscles, spontaneous fractures of bones (calcium washed away by cadmium), deformation of the skeleton, impaired function of the lungs, kidneys and other organs. Over this element can cause all kinds of malignant tumors. Some researchers have linked, for example, carcinogenic effects of nicotine with the presence of cadmium in tobacco and tobacco smoke.
The amount of cadmium consumed daily with food of plant and animal origin, reaches 48 mg And the same is excreted in feces and urine. Most of it in the liver and kidneys, a little blood.
Unfortunately, the more industrially developed a country is, the greater the concentration of this element in the soil. For example, if the table of contents 1 ppm cadmium changes the development of barley, and when the content of 100 ppm at the grain does not develop ear. In addition, in the presence of superphosphates plants absorb cadmium in large quantities, you can say, "appetite"and if it's not enough, the minimum or no grasp at all.
The results of the experiments conducted on rats, it is proved that the uptake of cadmium can be reduced by assigning simultaneously selenium, which serves also as an antidote in case of poisoning by mercury and other metals. However, the content of selenium in the soil reduce the connections of sulfur, and cadmium again becomes dangerous.
In our environment constantly changing content of different elements that cause functional changes in our body in case of lack or excess of any of them. Excessive intake of micronutrients may affect our metabolism. For example, excess cadmium above the accepted average rate of 50 mcg may violate salt metabolism: iron, calcium, zinc, magnesium and copper. Between cadmium and iron there is antagonism. Thus, we see the results of geochemical studies help to predict the nutritional value of food.