Study shows that certain chocolate processing methods produce α,β-unsaturated carbonyls, including furan-2(5H)-one, which can damage DNA. High levels of this genotoxic compound were found in commercial cakes and pancakes, highlighting the need for better food safety monitoring. User Emillahr, in the allsideeffects subreddit, 19 Jun 2024
Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks User A-Do-Gooder, in the Science-Based Nutrition subreddit, 01 Jun 2024