This article provides an updated review of the health risks associated with cadmium exposure in food. It highlights the bioavailability of cadmium in food, the accumulation of cadmium in various tissues and organs, and the adverse health effects observed in populations exposed to low levels of cadmium. The authors discuss the current safe intake levels set by regulatory agencies and question their validity, particularly in light of recent epidemiological studies that link cadmium exposure to adverse health outcomes such as kidney and bone damage, diabetes, hypertension, cardiovascular disease, and cancer. The review also examines the potential role of cadmium in the development of chronic diseases and suggests that current exposure levels may be insufficient to protect against these health risks. The authors recommend revising the safe intake levels and emphasizing public health measures to reduce cadmium exposure.This article provides an updated review of the health risks associated with cadmium exposure in food. It highlights the bioavailability of cadmium in food, the accumulation of cadmium in various tissues and organs, and the adverse health effects observed in populations exposed to low levels of cadmium. The authors discuss the current safe intake levels set by regulatory agencies and question their validity, particularly in light of recent epidemiological studies that link cadmium exposure to adverse health outcomes such as kidney and bone damage, diabetes, hypertension, cardiovascular disease, and cancer. The review also examines the potential role of cadmium in the development of chronic diseases and suggests that current exposure levels may be insufficient to protect against these health risks. The authors recommend revising the safe intake levels and emphasizing public health measures to reduce cadmium exposure.