Some store-bought chocolate desserts may contain dangerous chemicals that could damage DNA and cause cancer, researchers warn.
Scientists found that popular treats such as crepes, waffles and cakes contained high levels of carcinogens released during the manufacturing process.
These compounds are created when cocoa beans are roasted to help give desserts their chocolate flavor during preparation.
Researchers warn that they may be evading detection because they are not ingredients intentionally added to the products.
Scientists found that popular treats such as pancakes, waffles and cakes contained high levels of the carcinogen-containing genotoxic compound furan. DISCLAIMER: The researchers did not specify which brands they examined, but these are possible desserts that could contain the chemicals.
Researchers at the Leuven Institute of Biomolecular Science and Technology (IBST) in Belgium said the molecules, called α,β-unsaturated carbonyls, form while cocoa beans are roasted and after cocoa butter is added.
It’s a phenomenon that occurs primarily in mass-produced candy, the academics said, because companies use higher baking temperatures, which releases more complex flavors and aromas in their products.
When consumed, carbonyls can damage DNA by interacting with proteins and enzymes in people’s stomachs that can cause cells to divide at a faster rate that turns normal cells into cancerous ones.
The scientists analyzed 22 desserts with and without chocolate, including crepes, waffles, cakes and cookies.
Investigators did not tell DailyMail.com which brands, but said they included “national and distributor brands, which were purchased in Belgian supermarkets.”
They discovered that packaged treats, such as cookies and pancakes, had lower concentrations of nine out of 10 carbonyls.
In contrast, crepes, waffles and cakes had the highest amount of the toxic substance, which consisted of 4.3 milligrams per kilogram; The recommended amount is only 0.15 total milligrams per day.
The cake was one of the desserts that contained the most genotoxins that can cause cancer, study reveals
“Although found naturally in many foods, these carbonyls are also used as flavoring additives and some have been banned in the European Union,” the report states. Press release saying.
The team that conducted the chocolate study said they hope their findings will provide a better understanding of how and where carbonyls form in chocolate.
They also hope the study will “highlight the importance of controlling aromas in foods to keep consumers informed and safe.”
Dr Alexandre Dusart, lead author of the study and researcher at IBST, told DailyMail.com that research is still being carried out to understand the “key parameters” of the “harmful compounds” and limit their presence in food.
“The European Food Safety Authority (EFSA) should carry out risk assessments on these matters,” Dusart said.
“On this basis, risk management authorities should take relevant measures to protect consumers.”
