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Warning as researchers find popular chocolate products contain cancer-causing chemical
Some store-bought chocolate desserts may contain dangerous chemicals that could damage your DNA and cause cancer, researchers warn.
Scientists found that popular treats like crepes, waffles and cakes contained high levels of carcinogens released during the manufacturing process.
These compounds are created when cocoa beans are roasted to help give desserts their chocolatey taste during preparation.
The researchers warn they may be evading detection because they are not ingredients intentionally added to the products.
Scientists found that popular treats like crepes, waffles and cakes contained 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, form while roasting cocoa beans and after adding cocoa butter.
It is a phenomenon that mostly occurs in mass-produced treats, the academics said, because companies use higher baking temperatures, which releases more complex flavors and aromas in their products.
When consumed, the carbonyls can damage DNA by interacting with proteins and enzymes in people's stomachs that can cause cells to divide at a faster rate that turns normal cells into cancerous ones.
Scientists looked at 22 desserts with and without chocolate including crepes, waffles, cakes and biscuits.
The researchers did not tell DailyMail.com which brands, but said they include 'national and distributor brands, that were purchased from Belgian supermarkets.'
They discovered that the packaged treats like biscuits and crepes had lower concentrations of nine out of 10 carbonyls.
By contrast, crepes, waffles and cakes had the highest amount of the toxic substance, consisting of 4.3 milligrams per kilogram - the recommended amount is just .15 total milligrams per day.
Cake was one of the top desserts that contained the most genotoxins that can cause cancer, the study reveale
'Though naturally found in many foods, these carbonyls are also used as flavoring additives, and some have been banned in the European Union,' the 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 form in chocolate.
They also hope the study 'highlights the importance of monitoring flavorings in food to keep consumers informed and safe.'
Dr. Alexandre Dusart, the study's lead author and researcher at IBST, told DailyMail.com that research is still ongoing to understand the 'key parameters' of the 'harmful compounds' and limit its presence in food.
'The European Food Safety Authority (EFSA) should perform risk assessments on such matters,' Dusart said.
'Based on these, risk management authorities should take relevant actions to protect consumers.'