Cannabis-derived food products: a global review of THC exposure, safety and forensic frameworks

Cannabis-derived food products range from nutritionally oriented hempseed foods to edible and drinkable products intentionally formulated with cannabinoids. This review integrates evidence on hemp foods, CBD-containing products, THC edibles, cannabis-infused beverages, and emerging cannabinoids such as Δ8-THC and HHC. Hemp seeds, oils, flours, and proteins provide valuable nutrients, including polyunsaturated fatty acids, proteins, fiber, minerals, and bioactive compounds, but require control of cannabinoid contamination, particularly total Δ9-THC. In contrast, cannabinoid-containing edibles act as pharmacologically active food-like exposure systems. Oral Δ9-THC presents a distinct toxicological profile characterized by delayed onset, prolonged effects, first-pass metabolism, formation of active 11-hydroxy-THC, and high interindividual variability. These features increase the risk of repeated dosing, unexpected intoxication, accidental pediatric exposure, emergency presentations, and forensic interpretation challenges. CBD products raise safety concerns related to dose, purity, liver effects, drug interactions, and vulnerable populations, while Δ8-THC, HHC, and related cannabinoids introduce additional uncertainty due to limited toxicological data and inconsistent regulation. Harmonized definitions, validated analytical methods, reliable labeling, child-resistant packaging, adverse-event surveillance, and dose-based regulation are needed to protect consumers and support public safety.