Increasing consumption of chocolate with high levels of cocoa could “elevate exposure” to food contaminants aflatoxins and ochratoxin A, according to researchers, although they acknowledged it remains a "minor source".
Aflatoxins, naturally occurring toxins produced by fungi in grains and other crops, may be linked to childhood stunting and can lead to liver cancer and even death with chronic exposure. More than a public health risk, aflatoxins also pose a significant barrier to international trade, harming poor populations’ economic as well as physical wellbeing.
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