Introduction:
Processed cereal products, including flour and bread, are not only the basis of the daily diet, but also a source of cadmium taken into the human body. The aim of the study was to assess the health risk resulting from exposure to cadmium in bread available on Polish consumer market.

Material and Methods:
The research material consisted of 100 samples of bread purchased in grocery stores and bakeries in Upper Silesia region. The research material was divided into four groups: graham bread (25 samples), wheat bread (20 samples), wheat-rye bread (29 samples) and crispbread (26 samples). The cadmium content was determined by Electrothermal Atomic Absorption (ETAAS), using a graphite furnace GF 3000. Health risk was estimated according to the model recommended by the American Environmental Protection Agency by calculating the hazard quotient (HQ).

Results:
Concentration of cadmium ranged from 0.01–0.08 mg/kg f.m., and the average Cd content in all samples was 0.03 mg/kg f.m. The highest content of cadmium, exceeding twice the normative value, was found in graham bread. In case of purchasing bread, in which the concentration of cadmium exceeds the normative val-ue, the consumption of bread being a permanent component of the diet may involve health risk.

Conclusions:
Considering the exposure of the general population to cadmium from commonly available food on the consumer market, permanent monitoring of heavy metals in food products is necessary