Chocolate’s Dirty Secret: Unveiling the Risks of Lead and Cadmium Contamination

Chocolate has long been a beloved indulgence, bringing joy to millions around the world. However, recent research has highlighted a troubling issue lurking within this sweet treat: the presence of toxic metals, specifically lead and cadmium, which pose significant health risks.

Studies have consistently found that both lead and cadmium are present in chocolate, sometimes at levels that could be harmful. These metals can accumulate in the body over time, leading to severe health consequences, especially for children. Lead exposure is notoriously linked to neurodevelopmental issues, while cadmium can cause kidney damage and bone loss. Given that children are particularly vulnerable, the potential risks associated with consuming chocolate, especially in large amounts, should not be overlooked.

The extent of the problem varies depending on the origin of the cocoa used in chocolate production. Research has shown that products from Latin America, particularly from regions like Ecuador and Honduras, often have higher levels of cadmium. In some cases, the levels exceed the European Union’s maximum allowable limits for chocolate products. Dark chocolate, which has a higher cocoa content, tends to contain more of these toxic metals, making it a higher-risk product. This means that the very factor that many consumers seek—high cocoa content—could be contributing to higher exposure to these harmful substances.

So, where do these toxic metals come from? Both natural and human-made sources contribute to the contamination of cocoa. Volcanic soils, common in regions where cocoa is grown, naturally contain cadmium. Additionally, industrial pollution and the use of contaminated fertilizers can introduce lead and cadmium into the environment, which are then absorbed by cocoa plants. The chocolate manufacturing process itself can also influence the levels of these metals in the final product. For instance, certain steps like winnowing and conching can either reduce or concentrate these metals, impacting the safety of the chocolate we consume.

In response to this issue, several measures are being taken to reduce the presence of toxic metals in chocolate. The European Union, for example, has established maximum allowable limits for cadmium in chocolate products, effective since 2019. This regulation has spurred further research into methods of mitigating contamination. On the agricultural front, scientists are exploring practices that could reduce cadmium uptake by cocoa plants, such as using low-cadmium rootstocks and improving soil management. These efforts are essential in ensuring that the chocolate we love remains safe to eat.

Consumer awareness is another critical factor. While dark chocolate and high-cocoa content products are often marketed as healthier options due to their higher antioxidant levels, it’s important to balance these benefits against the potential risks. This is especially true for children and other vulnerable populations who may be more susceptible to the harmful effects of lead and cadmium.

What’s a chocoholic to do? Our family switched to Taza brand organic dark chocolate after learning that they stoneground cocoa beans. This older method of using stone instead of steel reduces contamination with heavy metals. For a complete list of tested chocolates, consult the Consumer Reports ongoing investigative work on this issue.|

References

Abt, E., & Robin, L. (2020). Perspective on Cadmium and Lead in Cocoa and Chocolate.
Barraza, F., et al. (2017). Cadmium Bioaccumulation and Bioaccessibility in Cacao: A Field Study.
Chavez, E., et al. (2015). Concentration of Cadmium in Cacao Beans and its Relationship with Soil Cadmium.
Dahiya, S., et al. (2005). Cadmium and Lead in Chocolates and Candies in Mumbai, India.
Gramlich, A., et al. (2018). Soil Cadmium Uptake by Cocoa in Honduras.
Kruszewski, B., et al. (2018). Nickel, Cadmium, and Lead Levels in Cocoa and Processed Chocolate Mass.
Lo Dico, G., et al. (2018). Toxic Metal Levels in Cocoa Powder and Chocolate by ICP-MS Method.
Santos, S., et al. (2020). Mitigation of Cadmium Toxicity in Juvenile Cacao through Zinc Application.
Villa, J. E. L., et al. (2014). Cadmium and Lead in Chocolates Commercialized in Brazil.
Yanus, R. L., et al. (2014). Trace Elements in Cocoa Solids and Chocolate: An ICP-MS Study.