Heavy metal contamination in chocolates: A health risk assessment
A recent study published by in Food Research International Journal has examined the presence of heavy metals in chocolates. Although concerns were previously raised by other studies (including one by Consumer Reports, which we covered here), the new research provides a more comprehensive analysis of this issue.
This recent study conducted by researchers at Tulane University has brought attention to the presence of 16 toxic metals and essential elements in chocolates. The research focused on 155 chocolate samples from the United States of America market, analyzing their elemental composition based on cacao content and geographic origin. The findings highlight both health risks and nutritional benefits associated with chocolate consumption in children and adults.
The study measured levels of Cadmium (Cd), Lead (Pb), Arsenic (As), and Nickel (Ni) among others. Dark chocolates with higher cacao content (≥50%) exhibited increased levels of these toxic metals. Cd was higher in Central and South American chocolate, while lead was elevated in South American samples. It appears Cd, Ni, Mg, and other elements primarily derive from cacao beans, whereas Pb, Thorium (Th), and Uranium (U) likely result from post-harvest contamination.
The study assessed potential health risks, particularly for children. While Cd levels in four dark chocolate samples, exceeded the recommended safety limit for children, the risk for adults was low. More concerning was the combined effect of Cd, Pb, Ni, As, and U identified in 33 dark chocolate samples, which may pose health risks to children, particularly those consuming large quantities of dark chocolate.
Despite the presence of toxic metals, on the bright side, dark chocolate also boasts essential elements such as Magnesium (Mg), Calcium (Ca), Iron (Fe), Zinc (Zn), Manganese (Mn), and Copper (Cu). Dark chocolates significantly contribute to the Daily Recommended Intake (DRI) for these essential elements. For instance, they fulfill 47-95% of the DRI of Cu for children and 50% for adults, alongside notable contributions to Fe, Mn, Mg, and Zn intake. These essential elements can mitigate the bioavailability of toxic metals, potentially reducing the adverse health impacts associated with Cd, Pb and Ni consumption.
The study highlights that dark chocolate offers a wealth of valuable nutrients but also carries a potential health risk due to contamination with toxic metals. The findings emphasize the need for consumers, manufacturers, and regulatory agencies to consider the source of cacao and its metal content. By choosing chocolates with lower levels of toxic metals, health risks can be minimized while still enjoying the nutritional benefits.
Overall, the research unveils the two sides of the chocolate coin: a source of essential nutrients but also a potential pathway for toxic metal exposure, particularly for children. Continued monitoring and stricter regulation ensure food safety and public health.
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