A new study has found that dark chocolate and similar cocoa products are contaminated with lead and cadmium, neurotoxic metals linked to cancer, chronic diseases, and developmental issues, especially in children. These metals are naturally present in the soil where crops are grown, but their levels can be higher due to excessive use of metal-rich fertilizers and industrial pollution.
Despite being grown with fewer pesticides, organic dark chocolate had some of the highest contamination levels, according to research published in Frontiers in Nutrition. The study focused on pure dark chocolate, which contains the highest amount of cacao, excluding products with added ingredients. It did not reveal the names of the tested products.
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Jane Houlihan from Healthy Babies Bright Futures noted that the lead and cadmium levels found are comparable to those in the most contaminated foods tested by the FDA.
The FDA’s list of foods with the highest lead contamination includes baby food sweet potatoes, teething biscuits, sandwich cookies, white wine, and ranch dressing. For cadmium, sunflower seeds, spinach, potato chips, leaf lettuce, and French fries top the list, according to Houlihan.
Houlihan, who wasn’t involved in the study, explained that health risks from chocolate generally stay below federal safety thresholds due to small typical consumption amounts. However, risks could be higher for young children, pregnant women, and those who consume chocolate, particularly dark chocolate, frequently.
The National Confectioners Association, representing the chocolate industry, stated to CNN that chocolate and cocoa are safe to eat and have been enjoyed for centuries. They emphasized their commitment to food safety, product quality, transparency, and social responsibility.
Lead and cadmium were detected, but no arsenic was found
The new study examined 72 cocoa products for lead, cadmium, and arsenic over an eight-year period, specifically in 2014, 2016, 2018, and 2020. Conducted by Consumer Labs, which sent samples to multiple labs for accuracy, the study found that 43% of the products exceeded California’s Proposition 65 lead limits, and 35% surpassed Prop 65’s cadmium limits. No significant arsenic levels were detected.
California’s Prop 65 has stricter safety standards than federal regulations; it allows 0.05 parts per million of lead in chocolate, compared to the FDA’s 0.1 parts per million for children’s candy.
Danielle Fugere from As You Sow, who was not involved in the study, noted that Prop 65 provides a protective measure for consumers. She emphasized that lead is present in various sources, allowing individuals to make informed choices about consuming chocolate.
Leigh Frame, a senior author of the study, reassured that consuming a small amount of dark chocolate daily poses minimal risk, though awareness of other lead sources is important.
Should you steer clear of eating chocolate?
The risk of heavy metal exposure from chocolate increases for individuals who are medically compromised, pregnant, or young children, according to Tewodros Godebo, an assistant professor of environmental geochemistry at Tulane University. Godebo’s July study analyzed 155 chocolate samples and found elevated cadmium levels but minimal lead in dark chocolates. Consuming low levels of cadmium over time can harm the kidneys, and the Environmental Protection Agency considers cadmium a probable human carcinogen.
Godebo, who was not involved in the current study, highlighted that sensitive individuals, such as those with kidney disease or pregnant women, face greater risks due to their reduced ability to excrete metals. Children, who can absorb significant amounts of lead, are particularly vulnerable, with lead exposure linked to detrimental effects on brain development and behavior, according to the World Health Organization.
For healthy adults, Godebo’s analysis suggests that occasional consumption of 1 ounce of dark chocolate poses minimal risk. While zero exposure to contaminants is ideal, it is challenging to achieve, and some level of contamination is likely in most foods.
