Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans

►Chilean blue mussel Mytilus chilensis accumulate high concentrations of cadmium. ► Cooking resulted in an increase in cadmium concentration in mussel flesh. ► Cadmium remaining in the cooked flesh was also significantly less bioaccessible. ► Intake of Cd from mussels does not exceed the toxicological reference values.