27.08.2026 15:51
In an examination conducted on 36 different types of pasta in France, cadmium, classified as a carcinogenic heavy metal, was detected in 34 products. While the measured values remained below the legal limits of the European Union, experts noted that regular and prolonged exposure could pose a health risk.
A new study conducted in France has revealed that a large proportion of pasta, one of the most consumed foods in the country, contains cadmium, a carcinogenic heavy metal. Although the detected levels remain below current European Union legal limits, experts are warning that long-term and regular consumption could pose serious risks to human health.
FOUND IN 34 OF 36 PRODUCTS
In a large-scale study carried out by the consumer rights protection magazine "60 million de consommateurs," the contents of pasta, a staple of French cuisine, were analyzed in detail. The study examined a total of 36 different products, half in the form of spaghetti and half in the form of penne, including leading brands such as Barilla, Lustucru, and Panzani. According to laboratory results, cadmium was detected in 34 of these 36 packages, while only two gluten-free pastas were found to be completely clean. The research showed that the highest cadmium levels were found in Barilla's whole wheat pasta. Tests measured 0.066 milligrams of cadmium per kilogram in Barilla penne pasta and 0.071 milligrams per kilogram in its spaghetti.
BELOW LEGAL LIMIT BUT CARRIES LONG-TERM RISK
According to current European Union standards, the cadmium level in durum wheat must not exceed 0.18 milligrams per kilogram. Although the levels in the pasta samples tested were below this legal limit, researchers emphasize that this does not mean it is completely safe. Given that more than half of the French population eats pasta at least once a week and the average annual pasta consumption per person is 9.3 kilograms, it is noted that regular exposure could lead to kidney damage over time.
WHY ARE CADMIUM LEVELS INCREASING?
Researchers state that the differences in cadmium levels in pasta are directly related to the raw material used, i.e., the soil where the wheat is grown. Cadmium, which occurs naturally in soil, increases through practices such as agricultural pollution and improper fertilization, and is absorbed by plants. Christine Petit, Secretary General of the French Pasta Manufacturers Association, stated that they are legally required to use only durum wheat, but due to declining domestic production and increasing competition in recent years, wheat imports from abroad have increased.
On the other hand, according to data published by the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) in March 2026, 98 percent of exposure to cadmium among the non-smoking population comes from food consumption. This toxic metal, known to be carcinogenic, can also be found in frequently consumed foods other than pasta, such as bread, potatoes, and breakfast cereals.