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Perspective on Cadmium and Lead in Cocoa and Chocolate
Eileen Abt1, Lauren Posnick Robin1
1Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, United States.
Abstract:
Cocoa and chocolate can contain cadmium (Cd) and lead (Pb) from natural and anthropogenic sources. This perspective provides background on the origin, occurrence, and factors affecting Cd and Pb levels in chocolate products as well as ongoing international efforts to mitigate Cd and Pb in these popular foods, particularly the higher Cd levels observed in some cocoa and chocolate originating from parts of Latin America. Information on factors contributing to higher Cd levels in Latin America, including elevated soil Cd, is increasing, but more work is needed to identify successful mitigation methods.
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