Health Benefit: Risk Assessment of Trace and Essential Elements Found in Cocoa Beans and Derived Products

Purpose Cocoa consumption, driven by the health benefits of mineral nutrients, is surging globally though, emerging evidence indicates anthropogenic contaminants. Thus, this study set out to conduct a health benefit-risk assessment of the trace elements in cocoa beans and derived products. Methods Cocoa beans sampled from aggregation sites in four major cocoa-producing regions in the country were analyzed for trace elements. The clustering of these trace elements were explored using principal component analysis. The US EPA protocols were used to quantify the potential risks of adverse health outcomes through the oral route. Specifically the hazard quotient, hazard index, cancer risk and margin of exposure were determined. The adequacy of essential minerals intakes was estimated according to the British Nutrition Foundation guidelines. Results The results showed that the concentrations of mercury (13.99 mg/kg), lead (5.15 mg/kg) and molybdenum (11.18 mg/kg) exceeded some international regulatory thresholds. The principal component analysis showed that toxic elements in cocoa beans could be traced to soil uptake and atmospheric deposition pollution mechanisms from mining activities. Further, the results show for lead, the modal margin of exposure (0.06-0.78) and cancer risk (2 x 10(-6)-1 x 10(-5)) breached their respective risk thresholds (MoE < 1 and deminimis > 1 x 10(-6)) suggesting potential adverse health outcomes among chocolate consumers. The range (3.81-493.13) of hazard index for the toxic elements (mercury, molybdenum, selenium, strontium, vanadium, zirconium, and uranium) exceeded the threshold (HI > 1), signifying cumulative risk of adverse health outcomes. The results further showed that cocoa beans had a rich range (0.97-2563.93 mg/kg) of beneficial elements: potassium > sulfur > calcium > iron > titanium > zinc > molybdenum > chromium > vanadium > selenium > scandium. The range of nutritional adequacy assessments (0.01-57.70%) followed the order: iron > zinc > potassium > selenium > calcium among chocolate consumers. Finally, since the safety regulatory standpoint demands zero-tolerance of carcinogenic hazards, but there were significant risks associated with lead in cocoa beans, it outweighs the beneficial elements in cocoa beans.

Automated summary

Cocoa consumption, driven by the health benefits of mineral nutrients, is increasing globally. However, this study found that cocoa beans contain concentrations of mercury, lead, and molybdenum that exceed international regulatory thresholds. The presence of these toxic elements can be traced back to soil uptake and atmospheric deposition pollution mechanisms from mining activities. Additionally, the study showed that the potential risks associated with lead in cocoa beans, including cancer risk and low margin of exposure, outweigh the beneficial elements present in cocoa beans.