@article{fdi:010070985,
  title = {{C}admium bioaccumulation and gastric bioaccessibility in cacao : a field study in areas impacted by oil activities in {E}cuador},
  author = {{B}arraza, {F}. and {S}chreck, {E}. and {L}eveque, {T}. and {U}zu, {G}a{\¨e}lle and {L}opez, {F}. and {R}uales, {J}. and {P}runier, {J}. and {M}arquet, {A}. and {M}aurice, {L}aurence},
  editor = {},
  language = {{ENG}},
  abstract = {{C}acao from {S}outh {A}merica is especially used to produce premium quality chocolate. {A}lthough the {E}uropean {F}ood {S}afety {A}uthority has not established a limit for cadmium ({C}d) in chocolate raw material, recent studies demonstrate that {C}d concentrations in cacao beans can reach levels higher than the legal limits for dark chocolate (0.8 mg kg(-1), effective {J}anuary 1st, 2019). {D}espite the fact that the presence of {C}d in agricultural soils is related to contamination by fertilizers, other potential sources must be considered in {E}cuador. {T}his field study was conducted to investigate {C}d content in soils and cacao cultivated on {E}cuadorian farms in areas impacted by oil activities. {S}oils, cacao leaves, and pod husks were collected from 31 farms in the northern {A}mazon and {P}acific coastal regions exposed to oil production and refining and compared to two control areas. {H}uman gastric bioaccessibility was determined in raw cacao beans and cacao liquor samples in order to assess potential health risks involved. {O}ur results show that topsoils (0-20 cm) have higher {C}d concentrations than deeper layers, exceeding the {E}cuadorian legislation limit in 39% of the sampling sites. {C}acao leaves accumulate more {C}d than pod husks or beans but, nevertheless, 50% of the sampled beans have {C}d contents above 0.8 mg kg-1. {R}oot-to-cacao transfer seems to be the main pathway of {C}d uptake, which is not only regulated by physico-chemical soil properties but also agricultural practices. {A}dditionally, natural {C}d enrichment by volcanic inputs must not be neglected. {F}inally, {C}d in cacao trees cannot be considered as a tracer of oil activities. {A}ssuming that total {C}d content and its bioaccessible fraction (up to 90%) in cacao beans and liquor is directly linked to those in chocolate, the health risk associated with {C}d exposure varies from low to moderate.},
  keywords = {{C}admium ; {C}acao ; {U}ptake and bioaccumulation ; {H}ealth risk assessment ; {E}cuador ; {EQUATEUR}},
  booktitle = {},
  journal = {{E}nvironmental {P}ollution},
  volume = {229},
  numero = {},
  pages = {950--963},
  ISSN = {0269-7491},
  year = {2017},
  DOI = {10.1016/j.envpol.2017.07.080},
  URL = {https://www.documentation.ird.fr/hor/fdi:010070985},
}