title: Can coca leaves contribute to improving the nutritional status of the Andean population?
abstract: BACKGROUND
  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 nutrient analyses of a small sample of leaves.
  
  
  OBJECTIVE
  We assessed the nutritional potential of eight samples of coca leaves grown in different regions of Peru.
  
  
  METHODS
  We used AOAC techniques to measure nutrients, nutrient inhibitors (phytate, polyphenols, oxalic acid, and fiber), and alkaloid concentrations, all expressed per 100 g dry weight (DW) of the ground leaves. Minerals were measured by inductively coupled lasma- mass spectrometry in n twondependent laboratories.
  
  
  RESULTS
  The leaves contained protein, , 20.28 g/1 0DW with lysine as the limiting amino acid; n-cbetarotene, 3.51 mg/100gDW ; vitamin E, 16.72 mg/100gDW ; trace amounts of vitamin D; calcium, 990.18 and 1033.17 mg/100 gDW at two different laboratories; iron, 29.16 and 29.16 mg/100 gDW; zinc, 2.71 and 2.63 mg/100 gDW; and magnesium, 225.19 and 196.69 mg/l001gDW Cocaine was the principal alkaloid, with a concentration of 0.56 g/100 gDW; other alkaloids were also identified. The results were compared with those for other edible leaves. The nutrient contributions of coca powder (5 g) and bread made with coca were compared with those of normal portions of alternative foods.
  
  
  CONCLUSIONS
  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 nutritional benefits when eaten in the recommended quantities, and the presence of absorbable cocaine and other alkaloids may be potentially harmful; hence coca leaves cannot be recommended as a food.
authors.affiliation: Instituto de Investigación Nutricional, La Molina 1885, La Molina, Lima 12, Peru. mpenny@iin.sld.pe
authors.forename: Mary E
authors.initials: ME
authors.lastname: Penny
authors.forename: Alfonso
authors.initials: A
authors.lastname: Zavaleta
authors.forename: Melanie
authors.initials: M
authors.lastname: Lemay
authors.forename: Maria Reyna
authors.initials: MR
authors.lastname: Liria
authors.forename: Maria Luisa
authors.initials: ML
authors.lastname: Huaylinas
authors.forename: Marie
authors.initials: M
authors.lastname: Alminger
authors.forename: James
authors.initials: J
authors.lastname: McChesney
authors.forename: Franklin
authors.initials: F
authors.lastname: Alcaraz
authors.forename: Manju B
authors.initials: MB
authors.lastname: Reddy
mesh_terms: D000470:Alkaloids / Q000032:analysis / Q000633:toxicity; D001939:Bread / Q000032:analysis; D003041:Coca / Q000737:chemistry* / Q000633:toxicity; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005433:Flour; D005504:Food Analysis; D006293:Health Promotion; D006801:Humans; D018977:Micronutrients / Q000032:analysis; D009752:Nutritional Status; D019815:Oxalic Acid / Q000032:analysis; D010568:Peru / Q000208:ethnology; D010636:Phenols / Q000032:analysis; D010833:Phytic Acid / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry* / Q000633:toxicity; D010946:Plants, Medicinal / Q000737:chemistry* / Q000633:toxicity; D059808:Polyphenols; D014867:Water / Q000032:analysis
chemical_list: D000470:Alkaloids; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D005419:Flavonoids; D018977:Micronutrients; D010636:Phenols; D059808:Polyphenols; D014867:Water; D010833:Phytic Acid; D019815:Oxalic Acid