Low levels of cadmium are present in practically all foods. The consumer can reduce their exposure to cadmium by eating different foods according to general dietary recommendations for a balanced, varied and moderate diet The emphasis on cereal products as sources of cadmium is because they are frequently consumed in large quantities. Cadmium levels in cereals are low in Finland and lower on average than those measured in Central Europe.
Oil plants have an inherent property of accumulating soil cadmium in their seeds. This is why only about 2 tablespoons of oilseeds can be consumed daily. Levels of cadmium have been observed in seaweed that are more than thirty times higher than those occurring in leafy vegetables. When used in varying amounts or in reasonable quantities, these foods also do not pose a risk to the consumer. In contrast, a diet that unilaterally consists of foods with high levels of heavy metals is not recommended.
Fairly high levels of cadmium have also been reported occasionally in traditional herbal medicines.
The daily use of old traditional ceramics should be avoided as they may contain elevated levels of heavy metals (cadmium and lead). Traditional or artisanal ceramic products imported from abroad should also not be used in food contact.