Ingredients in Focus is Food Dive’s bite-size column highlighting interesting developments in the ingredients sector.
Cocoa has faced numerous challenges — from adverse weather conditions to allegations of labor violations — resulting in farmers and producers grappling with complex supply chain issues and subsequently escalating prices.
Now, a recent study conducted by George Washington University has revealed that cocoa products in the U.S. contain higher levels of heavy metals than recommended guidelines.
The study examined 72 consumer cocoa products, including dark chocolate, over an eight-year period to assess contamination levels of lead, cadmium, and arsenic — all of which are heavy metals known to pose significant health risks in elevated quantities.
Of the products analyzed, 43% exceeded the maximum allowable level for lead, 35% exceeded the maximum allowable level for cadmium, while no products surpassed the maximum allowable level for arsenic. Surprisingly, organic products exhibited higher levels of both lead and cadmium compared to non-organic counterparts. The researchers employed a threshold of maximum allowable levels to evaluate the extent of heavy metal contamination in various chocolate products available in stores.
“We all enjoy chocolate, but it’s essential to consume it in moderation, similar to other foods containing heavy metals such as tuna and unwashed brown rice,” stated Leigh Frame, director of integrative medicine and associate professor of clinical research and leadership at the GW School of Medicine and Health Sciences.
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