A new study published in the journal Food Chemistry found that while baking bread containing hemp seeds significantly alters cannabinoid profiles, the overall cannabinoid content remains relatively stable—suggesting hemp can be safely incorporated into baked goods without exceeding regulatory limits for THC.
Researchers from multiple German institutions used a validated HPLC-MS/MS method to analyze 19 cannabinoids across 31 commercial hemp-based bakery products and 72 specially prepared breads baked at varying temperatures and times. The study found that Δ9-THC equivalents ranged from just 1.1 to 65.9 μg/kg in commercial products, far below the European Union’s 3.0 mg/kg legal limit.
During baking, acidic cannabinoids like THCA decarboxylated into their neutral forms, such as THC and CBD. However, overall cannabinoid losses were relatively minor. Depending on conditions, the total cannabinoid content dropped by just 9 to 26% from the original dough. Meanwhile, decarboxylation was more pronounced in crusts than crumbs due to higher surface temperatures—supporting the hypothesis that matrix composition and thermal exposure affect cannabinoid transformation.
The highest total cannabinoid concentration measured in the study—4603 μg/kg—was still considered safe for consumption. A 70 kg adult would need to consume several kilograms of bread in a short period to exceed the EFSA’s acute reference dose for THC, making accidental intoxication unlikely.
While baking time and temperature did impact cannabinoid levels, the study concluded that the raw hemp ingredient’s composition played a larger role in determining final cannabinoid content. The researchers call for further investigation using high-resolution mass spectrometry to uncover potential transformation products beyond decarboxylation.
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