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Toxicology
Patient care report

Chocolate toxicosis in pets

02 October 2024
Clinical
10 mins read
02 October 2024
Volume 15 · Issue 8

Abstract

Chocolate ingestion is very common in pets, particularly dogs, but has also been reported in other animals including cats and rabbits. Most cases occur around Christmas and Easter, when large amounts of chocolate are often present in the home in the form of chocolate bars, snacks, confectionery, Easter eggs and chocolate figurines. Chocolate-covered raisins, nuts and coffee beans present an additional toxicological hazard in dogs. The type of chocolate is defined in law by the percentage of cocoa solids, with dark (plain) chocolate containing more than milk chocolate. The main toxic component of chocolate is theobromine, a methylxanthine, although caffeine, another methylxanthine, is also present. These cause central nervous system stimulation with cardiac and respiratory hyperactivity. Signs include gastrointestinal effects, excitability, hyperactivity, tachycardia, tremors, hypertension and hyperthermia. Signs of toxicosis generally occur within a few hours of ingestion. The mainstays of treatment are decontamination and supportive care with rehydration, control of central nervous system stimulation and arrhythmias as required. Most pets recover fully, and death is uncommon; however, prognosis is more guarded in pets with seizures or arrhythmias.

Chocolate ingestion is very common in pets, particularly in dogs. This article discusses the seasonality, clinical signs and management of chocolate toxicosis in pets.

Chocolate is made from the fermented, dried then roasted beans of Theobroma cacao (Figure 1). After roasting, the shell is removed, and the remaining nibs are ground to cocoa mass which is liquefied to produce chocolate liquor. This can then be processed into cocoa solids and cocoa butter. Cocoa nibs (cacao nibs) are roasted, cracked deshelled beans in broken pieces.

The type of chocolate is defined by the quantity (percentage) of cocoa solids the chocolate contains. Milk chocolate has some of the cocoa solids replaced by milk solids (from dried or condensed milk), giving it a sweeter taste and smoother texture than dark chocolate. In the UK and Ireland, the legal definition for ‘milk chocolate’ differs from that of the rest of Europe. In the UK and Ireland ‘milk chocolate’ must contain a minimum of 20% cocoa solids and 20% milk solids that include at least 5% milk fat. In the rest of Europe, this product is known as ‘family milk chocolate’, while ‘milk chocolate’ needs to have a minimum of 25% cocoa solids and 14% milk solids that include at least 3.5% milk fat.

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poisoning
toxicity
chocolate
theobromine
methylxanthine