- Store-bought chocolate desserts may contain carcinogenic compounds
- High baking temperatures in mass-produced treats release harmful carbonyls
- Researchers urge monitoring these compounds to ensure food safety
Researchers have issued a warning that store-bought chocolate desserts may contain hazardous compounds that could potentially cause cancer and damage your DNA.
According to scientists, the manufacturing process of popular treats such as cakes, waffles, and crepes released elevated levels of carcinogens.
Cocoa beans are roasted to produce these compounds, which contribute to the chocolatey flavor of delicacies during recipe preparation.
The researchers caution that they may be evading detection because they are not ingredients that are intentionally incorporated into the products.
According to researchers from the Louvain Institute of Biomolecular Science and Technology (IBST) in Belgium, α,β-unsaturated carbonyls are produced during the roasting of cocoa seeds and subsequent addition of cocoa butter.
According to academicians, this phenomenon is primarily observed in mass-produced treats due to the fact that companies employ higher baking temperatures, which induce the release of more intricate flavors and aromas in their products.
Carbonyls can damage DNA by interacting with proteins and enzymes in the stomach of individuals, causing cells to divide at a quicker rate and transforming normal cells into cancerous ones. This occurs when the carbonyls are consumed.
The scientists examined 22 delicacies, including crepes, waffles, cakes, and biscuits, either with or without chocolate.
However, they stated that they consist of “national and distributor brands” that were acquired from Belgian supermarkets.
They found that the concentrations of nine out of 10 carbonyls were lower in packaged delicacies such as biscuits and crepes.
Conversely, the toxic substance was present in the maximum concentration in crepes, waffles, and cakes, with a total of 4.3 milligrams per kilogram. The recommended daily intake is a mere 15 milligrams.
According to the press release, “These carbonyls are naturally present in numerous foods, but they are also employed as flavoring additives, and some have been prohibited in the European Union.”
The team responsible for the chocolate study expressed their optimism that their results would contribute to a more comprehensive comprehension of the formation and distribution of carbonyls in chocolate.
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Through the study, they also aspire to underscore the significance of monitoring flavorings in food to ensure the safety and informedness of consumers.
According to Dr. Alexandre Dusart, the study’s primary author and a researcher at IBST, the ‘key parameters’ of the ‘harmful compounds’ and the limitation of their presence in food are still being investigated.
‘The European Food Safety Authority (EFSA) should conduct risk assessments on such matters,’ Dusart stated.
These should serve as the foundation for risk management authorities to implement pertinent measures to safeguard consumers.
