Cocoa contains caffeine, which is a mild CNS stimulant that can be profoundly toxic in large doses, resulting in arrhythmia, tachycardia, vomiting, convulsions, coma and death. The caffeine content of cocoa is variable, being approximately 0.009% by weight (Kondo et al 1996), with a typical milk chocolate bar containing approximately 10 mg of caffeine, compared to a cup of coffee, which contains approximately 100 mg (Bruinsma &Taren 1999). Fatal caffeine overdoses in adults have been reported, but are rare and typically require ingestion of more than 5 g of caffeine or more than 50 kg of chocolate (Kerrigan & Lindsey 2005).
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