Study Reveals Potential DNA Risks from Certain Baked Desserts

Research finds that high levels of a genotoxic molecule in some crepes and cakes could exceed safety limits.

Researchers identified α,β-unsaturated carbonyls in chocolate and baked goods.
Furan-2(5H)-one, a genotoxic compound, was found in high concentrations in some desserts.
The molecule forms during the baking process, not from chocolate itself.
Current levels in some treats may surpass recommended safety thresholds.
Further studies are needed to fully assess the health risks.