Anses: Cadmium Tinggi di Roti Prancis Peringatan untuk publik

On 11 April 2026, the French food safety agency Anses released a report that shocked many pastry lovers. Croissants and baguettes—iconic symbols of French cuisine—are now being urged to be eaten less.

The agency found that these breads contain unusually high levels of cadmium, a heavy metal that enters wheat through the common use of phosphate fertilizers in farming.

Interestingly, the French baguette has also been recognized as part of the world heritage by UNESCO, underscoring its cultural importance.

According to the latest findings, nearly half of the French population is exposed to cadmium at concerning levels. The majority of this exposure comes from food, especially for non‑smokers. In fact, certain eating patterns contribute up to 98% of the cadmium intake.

Daily staples such as bread, pastries like croissants and baguettes, cakes, and cereals are the biggest culprits. Other foods on the list include breakfast cereals, pasta, rice, and potatoes.

Cadmium has been classified as a carcinogen since 2012, meaning it can trigger cancers of the pancreas, bladder, prostate, and breast. It can also cause kidney problems, cardiovascular disease, and osteoporosis.

In light of these risks, Anses recommends that the public limit consumption of wheat‑based products—biscuit, croissant, baguette, cake, and cereal alike. If exposure continues unchecked, long‑term health impacts could worsen.

One suggested alternative is to increase intake of legumes such as lentils and chickpeas. Eating a wider variety of foods from different sources can help reduce repeated exposure to a single contaminated item.

Furthermore, Anses urges the French government to lower the permissible cadmium content in fertilizers. Currently, France’s limits are higher than those of several other European countries. Without regulation, cadmium can accumulate in the soil and move up the food chain.

In summary, French citizens are advised to adjust their diets by cutting back on bread and pastry, boosting legume consumption, and awaiting tighter fertilizer controls to protect long‑term health.