Some store-bought chocolate desserts may contain dangerous chemicals that can damage your DNA and cause cancer, researchers warn.
Scientists discovered that popular treats such as pancakes, waffles and cakes contain high levels of carcinogens released during the production process.
These compounds are created when cocoa beans are roasted to give desserts their chocolatey flavor during preparation.
The researchers warn that they may be evading detection because the ingredients are not deliberately added to the products.
Scientists found that popular treats such as pancakes, waffles and cakes contain high levels of the genotoxic furan compound, which contains carcinogens. DISCLAIMER: The researchers did not specify which brands they screened, but these are possible desserts that could contain the chemicals
The researchers from the Louvain Institute of Biomolecular Science and Technology (IBST) in Belgium said that molecules called α,β-unsaturated carbonyls are formed during the roasting of cocoa beans and after adding cocoa butter.
It’s a phenomenon particularly prevalent in mass-produced treats, the academics say, as companies use higher baking temperatures, releasing more complex flavors and aromas into their products.
When consumed, the carbonyls can damage DNA by interacting with proteins and enzymes in people’s stomachs, causing cells to divide more quickly, turning normal cells into cancer cells.
Scientists looked at 22 desserts with and without chocolate, including pancakes, waffles, cakes and cookies.
The researchers did not tell DailyMail.com which brands, but said it included ‘national and distributor brands, purchased from Belgian supermarkets’.
They discovered that the packaged treats such as cookies and pancakes had lower concentrations of nine out of ten carbonyls.
In contrast, pancakes, waffles and cakes contain the highest amount of the toxic substance, at 4.3 milligrams per kilogram – the recommended amount is only 0.15 milligrams per day in total.
Cake was among the top desserts containing the most genotoxins that can cause cancer, study finds
“Although these carbonyls occur naturally in many foods, they are also used as flavorings, and some are banned in the European Union,” the spokesperson said. press release said.
The team that conducted the chocolate study said they hope their findings will provide a better understanding of how and where carbonyls are formed in chocolate.
They also hope the study “highlights the importance of monitoring flavorings in food to keep consumers informed and safe.”
Dr. Alexandre Dusart, lead author and researcher of the study at IBST, told DailyMail.com that research is still being done 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 such matters,” Dusart said.
‘Based on this, risk management authorities should take relevant measures to protect consumers.’
