Many people are now considering chocolate almost like a supplement, believing that their daily intake provides various health benefits. However, your preferred dark chocolate bar might carry a hidden health hazard. Recent research indicates that certain popular dark chocolate items could have alarming amounts of heavy metals, especially lead and cadmium.
Chocolate plants are notably proficient at absorbing heavy metals from the soil, and they are often cultivated in regions where these metals are prevalent. With these issues in mind, the researchers set out to investigate the extent of this contamination.
Following an eight-year study of dark chocolate, two toxic heavy metals were detected. Moreover, organic chocolates tended to have higher levels of these metals compared to conventional varieties. To evaluate chocolate as thoroughly as dietary supplements are for contaminants, the researchers performed certain tests. Their curiosity stemmed from whether the health benefits sought by consumers were outweighed by the potential risks of heavy metal exposure.
Between 2014 and 2022, researchers purchased 72 well-known cocoa products from U.S. retailers, mainly consisting of pure dark chocolate bars, along with some cocoa powder. All of these products were sourced from manufacturers in either the U.S. or Europe. Subsequently, the chocolates underwent an analysis at two independent labs in the U.S.
The standards from California Proposition 65 were applied in the tests because the U.S. Food and Drug Administration does not establish heavy metal limits for most foods. This state-level regulation is notably stricter. The findings revealed that 43% of the analyzed products surpassed the permissible exposure levels for lead, and 35% exceeded those for cadmium.
Products labeled as organic displayed notably higher levels of cadmium and lead, being 280% more likely to surpass California Proposition 65’s limits for cadmium and 14% higher potential for lead. The reasons why organic chocolate contains more of these heavy metals are unclear. It is speculated that the less intensive processing methods used in organic production might not eliminate as many heavy metals as those used in conventional processing.
For those concerned that their fondness for dark chocolate might be compromised, it’s important to note that the risk largely depends on consumption levels. Eating contaminated chocolates infrequently and in small quantities is unlikely to pose a significant public health issue. However, if a person regularly consumes a variety of these products, the cumulative exposure could become a cause for concern.
To view the original scientific study click below:
A multi-year heavy metal analysis of 72 dark chocolate and cocoa products in the USA
