The molecules in chocolate not only give it its distinctive flavor, some of them can also damage DNA and endanger your health. Large amounts of these harmful compounds can be found in crêpes and cakes, for example.
A new study involving experts from the Université catholique de Louvain investigated the amounts of so-called α,β-unsaturated carbonyl compounds found in chocolate and other sweets. The results can be read in the “Journal of Agricultural and Food Chemistry”.
How are carbonyl compounds formed?
When making chocolate, cocoa beans are roasted to bring out the chocolate flavor better. This creates new molecules such as the so-called α,β-unsaturated carbonyl compounds.
These are known to react with other ingredients at high temperatures. For example, α,β-unsaturated carbonyl compounds are generally considered to be very reactive and are considered structural warning signals of genotoxicity, according to the team. In other words, consumption can lead to DNA damage.
Some of the carbonyl compounds are also used as flavourings and some are already banned in the European Union, including furan-2(5H)-one, which tastes like butter, the experts explain.
Is there a health risk?
To find out how these carbonyls are formed in foods and whether the amounts they contain could pose a health risk, the team investigated the content of ten different α,β-unsaturated carbonyl compounds in chocolate and sweet foods.
To do this, the researchers first made chocolate themselves. During roasting and after the addition of cocoa butter, α,β-unsaturated carbonyl compounds were formed. However, according to the experts, the concentrations of these compounds were too low to cause health problems when consumed.
Next, the team examined a total of 22 commercially available desserts such as crêpes, waffles, cakes and cookies. These products had even lower concentrations of nine of the ten carbonyl groups examined than the homemade chocolate.
Genotoxic carbonyl group in cakes & crêpes
However, the tenth carbonyl group (the genotoxic furan-2(5H)-one) was present in significantly higher concentrations in the samples of crêpes and cakes examined.
According to the researchers, values of up to 4.3 milligrams per kilogram were reached, with recommended limits of only 0.15 micrograms per person per day.
This makes it clear that consumption of the products can quickly lead to exceeding the limit, the team reports in a press release from the American Chemical Society (ACS).
Therefore, further studies should be conducted in the future to accurately assess the potential health risk of these products, the researchers add.
Also read:
- Cocoa: Is chocolate healthy?
- This chocolate can strengthen the heart
- Nutrition: Dark chocolate – healthy or unhealthy?
Based on the results, the experts assume that the furan-2(5H)-one molecule is probably formed during the baking process and, according to the team, the findings could also help to improve the understanding of the origin of the carbonyl compounds studied in chocolate.
In addition, the study results highlight the importance of general monitoring of flavourings in food to protect the health of consumers, the research team concluded. (as)