Lead in Cocoa and Chocolate
Author Information
Author(s): Charley W. Rankin, A. Russell Flegal
Primary Institution: University of California, Santa Cruz
Hypothesis
The study investigates the sources of lead contamination in cocoa and chocolate products compared to cocoa bean nibs.
Conclusion
Manufactured cocoa and chocolate products have significantly higher lead concentrations than the cocoa bean nibs used to make them.
Supporting Evidence
- The lead concentration in cocoa bean nibs was among the lowest reported for a natural food.
- Lead concentrations in cocoa products were found to be over 300-fold higher than in cocoa bean nibs.
- The contamination in cocoa products is believed to accumulate during shipping and manufacturing.
Takeaway
Cocoa and chocolate products can have a lot more lead than the cocoa beans they come from, which is not good for health.
Methodology
The study analyzed lead concentrations and isotopic compositions in cocoa products and cocoa bean nibs.
Potential Biases
The study was funded by the American Environmental Safety Institute, but the authors claim it was conducted without bias.
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