The George Washington University study revealed concerning levels of heavy metals in a significant percentage of cocoa products in the US, with organic products showing the highest levels of contamination.
Led by Leigh Frame and medical student Jacob Hands of the GW School of Medicine and Health Sciences, it analyzed 72 consumer cocoa products, including dark chocolate, over an eight-year period for contamination by lead, cadmium and arsenic.
The findings were published Wednesday in the journal Frontiers in Nutrition.
They indicated that 43 percent of the products studied exceeded the maximum allowable dose level for lead and 35 percent for cadmium. No product exceeded the arsenic limit. In particular, organic products exhibited higher levels of lead and cadmium than their non-organic counterparts.
Leigh Frame, director of integrative medicine at GW, emphasized moderation in eating chocolate and other foods that can contain heavy metals, such as large fish like tuna and unwashed brown rice. "While it is not practical to completely avoid heavy metals in foods, it is crucial to be aware of what and how much you consume," she Frame advised.
The study used a threshold of maximum allowable dose levels to assess the extent of contamination. For most consumers, a single serving of these cocoa products may not pose significant health risks, but multiple servings or combined consumption with other sources of heavy metals could lead to exposure exceeding safe levels.
Foods with high levels of lead include seafood, organ meats, and foods or supplements grown in contaminated soil or imported from countries with less strict regulations.
As for cadmium, the concern extends to certain algae, particularly Hijiki. Consumers should be aware of the potential risks of cumulative exposure, especially with organic cocoa products.
Despite the purported health benefits of dark chocolate, including cardiovascular and cognitive advantages, the study highlights the need for more research, especially considering heavy metal contamination.
Led by Leigh Frame and medical student Jacob Hands of the GW School of Medicine and Health Sciences, it analyzed 72 consumer cocoa products, including dark chocolate, over an eight-year period for contamination by lead, cadmium and arsenic.
The findings were published Wednesday in the journal Frontiers in Nutrition.
They indicated that 43 percent of the products studied exceeded the maximum allowable dose level for lead and 35 percent for cadmium. No product exceeded the arsenic limit. In particular, organic products exhibited higher levels of lead and cadmium than their non-organic counterparts.
Leigh Frame, director of integrative medicine at GW, emphasized moderation in eating chocolate and other foods that can contain heavy metals, such as large fish like tuna and unwashed brown rice. "While it is not practical to completely avoid heavy metals in foods, it is crucial to be aware of what and how much you consume," she Frame advised.
The study used a threshold of maximum allowable dose levels to assess the extent of contamination. For most consumers, a single serving of these cocoa products may not pose significant health risks, but multiple servings or combined consumption with other sources of heavy metals could lead to exposure exceeding safe levels.
Foods with high levels of lead include seafood, organ meats, and foods or supplements grown in contaminated soil or imported from countries with less strict regulations.
As for cadmium, the concern extends to certain algae, particularly Hijiki. Consumers should be aware of the potential risks of cumulative exposure, especially with organic cocoa products.
Despite the purported health benefits of dark chocolate, including cardiovascular and cognitive advantages, the study highlights the need for more research, especially considering heavy metal contamination.
