Investigating Cadmium Levels in U.S. Cocoa Products and the Effects on the Industry
Date
2016-05
Authors
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Publisher
University of Delaware
Abstract
Cadmium is a heavy metal that is both abundant and naturally occurring in the
environment. It is found in soils and can be taken up by some crops and animals,
which eventually accumulates in the food chain. Cocoa products are particularly
susceptible to increased exposure to cadmium as they naturally take up more of the
nutrients in soils than many other plants. Cadmium toxicity could lead to a variety of
negative health effects including renal tubular dysfunction, disruption in calcium
metabolism and osteomalacia. For this reason, a Provisional Monthly Tolerable Intake
of 25 micrograms/kg body weight (1.75 mg per 70 kg person per month) has been
established. To assess the levels of cadmium in cocoa products currently on the U.S.
market, 249 samples were tested and analyzed for their average parts per million over
several parameters. There was a positive correlation between the percentage of cocoa
solids in each product and the amount of cadmium typically found. The highest
average amounts of cadmium based upon the form of product were found in the
powdered products at 0.842 parts per million. By region, the products from the
African region generally had the lowest amounts of cadmium at 0.098 parts per
million compared to Latin American sourcing which held the highest averages at
0.695 parts per million. Addition of ingredients like sweeteners, dairy products and
flavoring agents to cocoa make the products more palatable and dilute the amount of
cadmium in these products by lowering the percent cacao. By creating limits on the
maximum levels of cadmium in chocolate products specific to one country or region,
the international market detracts from the needs of singular countries because it impedes fair global trade and favors exclusion of certain areas of the global market.
Cadmium levels in cocoa products should be examined with the potential health
benefits in mind. By doing such, it is fair to assume that cocoa products are safe in
moderation. Human bodies are self-regulating which make them similar to the
environment as they both fluctuate with the levels of their nutrients, and only in
extreme cases of imbalance are there detrimental effects on their health. This being
said, regulating and monitoring these imbalances is extremely important to provide
maximal public health protection.
Description
Keywords
cadmium, food science, cocoa, united states