But behind its delicious taste, cacao contains cadmium, a chemical substance harmful to kidneys. It also increases the risk of cancer.
If we compare it to other harmful heavy metals like arsenic, cadmium may not seem to be that bad. But, exposure to cadmium for a long time, even in small amounts, can be dangerous as it accumulates in the body. Our body needs ten to thirty years to digest cadmium.
This is why the European Commission last year decreased the safety threshold of the amount of cadmium in processed chocolate in the region. The cadmium threshold is between 0.1 and 0.8 milligrams per kilogram of chocolate, depending on the type of chocolate.
Dark chocolate, for instance, has a lower ceiling than milk chocolate. All chocolate imported to Europe have to comply with the limit.
Europe’s decision was based on research that showed even though cadmium exposure in adult non-smokers in the region is still below WHO’s upper limit, exposure through food in children reaches twice the safe limit.
— Read on theconversation.com/amp/chocolate-contains-cadmium-that-can-increase-cancer-risk-131155
We all know that too much cadmium (Cd) in our bodies is just as dangerous as lead. Both are heavy metals, and while specific limits have been put on lead exposure (both in the air and orally), cadmium isn’t quite as well documented—at least in the U.S. The EPA places maximum allowable levels of cadmium in our drinking water as 5 parts per billion (ppb) with a goal of 0 ppb, but FDA has not set limits on safe levels of cadmium in food except . . .
— Read on www.foodengineeringmag.com/articles/99189-cadmium-in-chocolate-a-deep-rooted-problem-for-consumers-and-producers-alike