The occurrence of four major carcinogen polycyclic aromatic hydrocarbons in various chocolate products: a systematic review

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are toxic compounds with carcinogenic, mutagenic, and genotoxic properties in the environment and food, including chocolate. Cocoa butter is a significant source of PAHs in chocolate, raising concerns about exposure, especially among children, due to their higher consumption rates and vulnerability. This study aimed to assess whether chocolate poses health threats based on four PAH markers. The review focuses on global PAH contamination in white, milk, and dark chocolate, particularly benzoapyrene (BaP), benzoaanthracene (BaA), chrysene (Chr), and benzobfluoranthene (BbF), and compares these levels to European Commission Regulation No. 2023/915 limits. A meticulous review of Scopus, Web of Science Core Collection, and PubMed was conducted using appropriate keywords without applying any filters. A manual review of bibliographies from relevant articles was conducted to ensure thorough coverage. Ultimately, 148 records were identified, and following a screening process, four reports were deemed eligible for data extraction. The findings indicate that white chocolate has the highest PAH levels, followed by dark and milk chocolate, with the higher PAH levels of dark chocolate depending on its higher cocoa content. Most studies report PAH levels below regulatory limits, with lower contamination in European Union countries. Among the PAHs, Chr is the most frequently detected, while Ba]P] is sometimes undetectable. While more research on white and milk chocolate is needed, the findings suggest that chocolate is not a threatening source of PAHs. Mitigating risks can involve developing mitigation strategies to reduce PAH contamination during the supply chain, optimizing processing conditions, providing high-quality raw materials, and increasing consumer awareness.