Perspective on Cadmium and Lead in Cocoa and Chocolate

被引：25

作者：

Abt, Eileen ^{[1
]}

Robin, Lauren Posnick ^{[1
]}

机构：

[1] US FDA, Ctr Food Safety & Appl Nutr, College Pk, MD 20740 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2020年 / 68卷 / 46期

关键词：

cadmium; lead; cocoa; chocolate; mitigation; THEOBROMA-CACAO L; SOIL CADMIUM; BEANS; CANDIES; METALS; BIOACCUMULATION; BIOAVAILABILITY; CONTAMINATION; ACCUMULATION; SYSTEMS;

D O I：

10.1021/acs.jafc.9b08295

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Cocoa and chocolate can contain cadmium (Cd) and lead (Pb) from natural and anthropogenic sources. This perspective provides background on the origin, occurrence, and factors affecting Cd and Pb levels in chocolate products as well as ongoing international efforts to mitigate Cd and Pb in these popular foods, particularly the higher Cd levels observed in some cocoa and chocolate originating from parts of Latin America. Information on factors contributing to higher Cd levels in Latin America, including elevated soil Cd, is increasing, but more work is needed to identify successful mitigation methods.

引用

页码：13008 / 13015

页数：8

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