The Contribution of cocoa additive to cigarette smoking addiction

RIVM report 650270002 Page 195 of 207
4. General overview and discussion
4.1 Exposure levels
Cocoa level in cigarettes ranges between 1% (w/w) and 3 % (w/w) (1)(2). Ten psychoactive
compounds of cocoa were discussed in this review. The final exposure level of these
compounds via cigarette smoking depends on the cocoa level in cigarette, the cigarette
processing and combustion during smoking. In the next table the average ‘potential’ daily
intake of these compounds by smoking 25 cigarettes/day are shown.
Table 1: Potential exposure levels of psychoactive compounds through cigarette smoking or
food intake
Compound Daily intake by smoking
25 cigarettes/day a
Estimated daily Plasma
intake via food reference value
Theobromine 4.75 mg 38.3 mg not applicable
Caffeine 0.5 mg 200 –300 mg not applicable
Serotonin 15 10 -3 mg 15 µg – 15 mg 0.79 10 -3 mg/l
Histamine 0.33 10 -3 mg < 2.6 mg 0.48 – 0.53 10 -3
mg/l
Tryptophan 0.75 mg 250 – 900 mg 9.8 mg/l
Tryptamine 0.2 10 -3 mg from cocoa 0.15 - 0.8 mg 0.1–1.5 10
1 mg from tobacco
-6
mg/g b
Tyramine 4 10 -3 mg from cocoa 0.2 – 10 mg 1.3 – 4.0 10
10 mg from tobacco
-3
mg/l
Phenylethylamine 5.5 10 -3 mg from cocoa
12.1 mg from tobacco
< 4 mg 1.13 10 -3 mg/l
Octopamine unknown unknown 0.23 10 -3 mg/l
Anandamide 12.5 10 -6 mg 0.9 10 -3 mg 1.4 10 -3 mg/l
a = based on a cocoa level of 1 % (w/w) in cigarettes
b = brain level in ng/g wet weight
The expression ‘potential’ level of the compounds is used, because the assumption is made
that 100 % of the compounds in cigarettes originating from cocoa is transferred to cigarette
smoke. However, we acknowledge that level of the compounds in cigarette may decrease due
to tobacco processing, storing and combustion. For ease of comparison between the exposure
levels of the compounds via cigarette smoking and via food intake, it is assumed that 100 %
of the compounds in cigarettes originating from cocoa is transferred to cigarette smoke. In
reality, the level of exposure to these compounds via cigarette smoking will be significantly
lower.
The exposure to theobromine, caffeine, serotonin, histamine, tryptophan and anandamide via
food intake is significantly higher than exposure to these compounds via cigarette smoking.
The exposure of other compounds, such as tryptamine, tyramine, phenylethylamine via
cigarette smoking is higher or at least comparable with the exposure via food intake. The
relatively higher exposure to these compounds via cigarette smoking is attributed to the
natural occurrence of these compounds in tobacco rather than by addition of cocoa to
cigarettes. Therefore, it is unlikely that cocoa will affect the cigarette smoking addiction via
those compounds. All the compounds investigated occur naturally in the human body, except
for theobromine and caffeine. However, the daily intake of theobromine and caffeine via food
surpassed the exposure via smoking significantly.