NCA responds to George Washington University study on cadmium and lead in chocolate
Chocolate pieces with cocoa powder in bowl and cinnamon on wooden table
The National Confectioners Association has moved to issue a response on the safety of consuming chocolate following a George Washington University study in the Frontiers in Nutrition journal that highlighted levels of cadmium and lead in confectionery ranges, reports Neill Barston.
According to the research, which was conducted over an eight year period between 2014 and 2022 on more than 70 products, organic dark chocolate in particular highlighted as being a particular concern for containing levels of trace metals.
The study found that 43% of the ranges under examination were found to exceed maximum levels of lead, while 35% were said to exceed permitted cadmium doses, which the study noted that the results warranted further enhanced surveilance.
in its conclusion, the research noted, “If contaminated products as a whole are consumed in small amounts and infrequently by most, these contaminants may not be a public health concern,” though it suggested that ‘fairly regular consumption’ could represent an area of concern.
The study noted initiatives, including the US Food and Drug Administration (FDA) Closer to Zero Program (C2Z), which has sought to reduce the net level of contamination in foods, which reportedly remains an issue right across the food sector, especially concerning sensitive groups such as toddlers and expectant mothers. According to the study, the monitoring scheme has operated by establishing an interim reference level (IRL) or maximum allowable intake corresponding to target roughly 10-fold below the accepted reference level or value for a particular toxicant.
Responding to the report, the NCA commented: “Chocolate and cocoa are safe to eat and can be enjoyed as treats as they have been for centuries. Food safety and product quality remain our highest priorities and we remain dedicated to being transparent and socially responsible.
As it noted, consumers understand that chocolate and candy are occasional treats and not regular everyday foods. According to the CDC’s National Health and Nutrition Survey (NHANES), people in the US. enjoy chocolate and candy 2-3 times per week, averaging just 40 calories per day and about one teaspoon of added sugar per day.
Furthermore, the FDA added on the case: “While the presence of cadmium and lead in chocolate has been the subject of considerable media attention, experts from around the world have found that chocolate is a minor source of exposure to these contaminants internationally.”
