Benefits and risks of consuming Cannabis sativa L. in food

Cannabis sativa L. or hemp is a cosmopolitan, multi-purpose plant and area of its cultivation has been growing in recent years. Its public perception is influenced by potential to produce narcotic substances. However, hemp seed can be a valuable source of nutrients for humans and may be of particular interest in more sustainable food consumption patterns, including vegetarian and flexitarian diets. The paper presents benefits and risks of hemp seeds in case of their consumption in food. Low cannabinoids varieties are considered only. The biological activity of cannabinoids and related effects are considered out of scope of the study. Nutritional value of hemp seeds regarding content of amino acids is comparable to the value of egg whites and soya. Oil is a source of two essential fatty acids: linoleic acid and alpha-linolenic acid in a desirable ratio of 3:1. Hemp seeds are also a source of minerals, vitamins and carbohydrates, including fiber. The most characteristic hazardous properties of hemp are ability to accumulate toxic heavy metals and produce anti-nutritional substances. Breeding hemp to reduce the anti-nutritional compounds content may be promising in view of its growing popularity as a food source.