The DFG Senate Commission on Food Safety has conducted a risk-benefit analysis / Call for better consumer information

Whether in dietary supplements, chocolate, tea or jelly sweets – cannabidiol (CBD for short) has become a lifestyle trend in the food market in recent years. Despite being a component of the hemp plant, cannabidiol does not have a psychotropic effect – unlike Δ⁹-Tetrahydrocannabinol (Δ⁹-THC). However, little is known about its impact on health, and CBD-containing foods currently available on the market are not officially approved. The Working Group on Food Ingredients of the DFG Senate Commission on Food Safety (SKLM) has now conducted a scientific assessment of the potential benefits and risks of CBD and CBD-containing foods. The result: there is no sufficient evidence for the alleged beneficial health effects of CBD in the dosage range relevant to food. Moreover, even in this dosage range, there is a risk of liver damage and the possibility of interaction with medications. The study was published in the journal Nutrients.

Mostly sold in oil form, CBD is advertised as having numerous benefits, including positive effects regarding physical performance, the immune system, stress, pain and menstrual discomfort. Yet there is often a lack of scientific evidence for such claims. Foods containing CBD are classified as “novel foods” in the EU and require approval from the European Commission – including a safety assessment by the European Food Safety Authority (EFSA) – before being marketed. While no CBD-containing foods are currently authorised in the EU, many such products are still sold on the European market.

In order to investigate the potential positive and negative effects of CBD on human health, the SKLM Working Group conducted a risk-benefit analysis based on the EFSA guidelines, which involved evaluating existing studies on the effects of CBD (including its side effects). Particular attention was given to human studies in which participants consumed pure CBD in amounts of up to 300 milligrams per day, which is below the dosage typically used for medicinal purposes. Studies involving cannabis, CBD combined with Δ⁹-THC, or unspecified hemp extracts were not considered.

“After carefully reviewing the data available, we conclude that there is not enough scientific evidence for the frequently advertised health benefits of CBD in foods,” says Professor Dr. Angela Mally of the University of Würzburg, a member of the SKLM and chair of the Working Group on Food Ingredients. This applies particularly to dosage levels below 300 milligrams per day – the range relevant to food products.

Furthermore, the evaluation of studies focusing on adverse effects shows that CBD can cause serious side effects, depending on the dosage – especially when used over extended periods or in high doses. These adverse effects mainly include liver damage and potential interaction with medications, but also negative effects on the nervous system, gastrointestinal tract and hormonal system, and on reproduction and fertility have been reported.

One key component of the risk assessment was an exposure estimation to determine whether consumers’ intake levels already fall within the dosage range in which adverse effects can occur. The result: consumers using CBD oils with an average CBD content may already significantly exceed the acceptable daily intake (ADI) of 10 milligrams per day, as set by the British Food Standards Agency (FSA). They may even reach doses where initial signs of adverse effects have been observed in humans (LOAEL – lowest adverse effect level). If high-dose CBD oils are used, intake levels can reach the range of therapeutic doses (600 to 1000 milligrams per day), such as those prescribed for epilepsy patients.

“The highest dose at which no adverse health effects are observed is not currently known,” says Prof. Mally. For this reason, the SKLM Working Group emphasises that it is important to avoid exceeding the provisional ADI level. Yet numerous food supplements currently on the market contain more than 10 milligrams of CBD per recommended serving – despite lacking approval. Depending on the CBD content and dosing recommendations, the amount of CBD ingested through such products can easily exceed the ADI and even reach doses at which liver damage has been observed in humans.

Based on these findings, the SKLM recommends improved risk communication to ensure consumers are better informed. “We believe that consumers urgently need to be informed about the risks of consuming such products,” stresses Prof. Mally.

Funding:

The study was funded by the DFG.

Original publication:

Engeli, B. E., Lachenmeier, D. W., Diel, P., Guth, S., Villar Fernandez, M. A., Roth, A., Lampen, A., Cartus, A. T., Wätjen, W., Hengstler, J. G. & Mally, A.: Cannabidiol in Foods and Food Supplements: Evaluation of Health Risks and Health Claims. Nutrients (2025); https://doi.org/10.3390/nu17030489(externer Link)

Secretariat of the Permanent Senate Commission on Food Safety (SKLM)

• Dr. Sabine Guth, Dr. Angelika Roth, Dr. María A. Villar Fernández
• E-mail: SKLM@ifado.de(externer Link)