The referenced study treats dark chocolate but, since cacao is cacao, wouldn't milk chocolate confected from these beans also have commensurately elevated levels of cadmium and lead?
And, if so, shouldn't this extrapolation be communicated to consumers?
Milk chocolate contains significantly less cacao than dark chocolate. Typically 20-25% cocoa solids, where as dark chocolate is in the 50-90% range. So it should have proportionately less cadmium etc per unit of weight.
And, if so, shouldn't this extrapolation be communicated to consumers?