Can coca leaves contribute to improving the nutritional status of the Andean population?

Abstract

Coca leaves (Erythroxylum coca) have been promoted as a food that could address the dietary deficiencies of the Andean population but this is based on analyses of a small sample of leaves. We assessed the nutritional potential of 8 samples of coca leaves from different regions of Peru. We used AOAC to measure nutrients, nutrient inhibitors (phytate, polyphenols, oxalic acid and fiber) and alkaloid concentrations per 100gm dry weight of the ground leaves. Minerals were measured by inductively coupled plasma‐mass spectrometry in two independent laboratories. Leaves contained protein 20.28g/100g, lysine was the limiting amino acid; beta‐carotene 3509 mg/100g; vitamin E 16.72/100g; traces of Vitamin D; calcium 990.18 and1033.17 mg/100g, iron 29.16 and 29.16 mg/100g, zinc 2.71and 2.63 mg/100g and magnesium 225.19 and 196.69mg/100g, labs 1 and 2 respectively. Cocaine was the principal alkaloid, 0.56mg/100g, other alkaloids were also identified. Results were compared with other edible leaves and the nutrients in coca powder (5g) and bread made with coca were compared with normal portions of alternative foods. Two spoonfuls of coca leaf flour would satisfy less than 10% of dietary intakes for schoolchildren and adults for critical commonly deficient nutrients in the diet. Coca leaves do not provide significant nutritional benefits and the presence of absorbable cocaine and other alkaloids maybe potentially harmful.