Study Finds Heavy Metal Levels in Most Chocolates May Not Pose Health Risk

A study set for publication in the journal Frontiers on Thursday reveals that the levels of heavy metals found in most chocolates and cocoa products are generally too low to pose significant health risks.

Previous reports from consumer groups and independent labs have flagged concerns about heavy metal contamination in cocoa products like dark chocolate, often linked to factors such as soil quality and industrial processing methods.

Researchers from the George Washington University School of Medicine and ConsumerLab.com analyzed 72 cocoa-containing products and found that 70 of them met the lead contamination limits established by the Food and Drug Administration (FDA).

The study suggests that single servings of these products typically fall within safe consumption levels, though larger quantities might exceed the more stringent California Proposition 65 limits. The recommended single serving size for chocolate is about 1 to 2 ounces (30 to 60 grams).

The research paper indicates that small and infrequent consumption of these products is unlikely to pose a public health risk. However, it notes that regular and substantial intake could potentially raise concerns due to cumulative exposure.

The study, which examined heavy metals such as lead, cadmium, and arsenic over several years, found that median levels of these metals were below even the conservative Prop 65 limits. Yet, combining multiple servings of these products with non-cocoa sources could result in exceeding these limits.

The researchers chose to use California’s Prop 65 standards as they cover contamination limits for all three tested heavy metals, unlike FDA regulations, which only address lead.