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Theobroma cacao (Mayan: kakaw, Nahuatl: Cacahuatl), also cacao tree and cocoa tree, is a small (4-8 m or 15-26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. Its seeds are used to make cocoa powder and chocolate. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See for details. Source: Wikipedia, Theobroma cacao

Exposure through chocolate, candies and pastries. All cacao and chocolate products are derived from the seed of the Theobroma cacao fruit. The fermented, dried and roasted seeds are ground to make chocolate powder. The powder is used for drinks and confections, and also to make medicines more palatable. Cacao butter is used in making confections. Substitutes for the butter used in chocolate-flavored products are often derived from palm kernel oil, soy, corn and cotton-seed.

Anecdotal evidence suggests that cacao may induce symptoms of food allergy in sensitised individuals. Specific IgE antibodies have been found in patients with symptoms such as bronchial asthma and allergic rhinitis after different food intake, of which chocolate was one such food. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
Cocoa (Theobroma cacao)
Part Type
Component (Describes the core component or analyte measured)
Created On
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Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 可可豆
Synonyms: 可可树
fr-CA French (Canada) Theobroma cacao
et-EE Estonian (Estonia) Kakao
es-ES Spanish (Spain) Cacao (Theobroma cacao)
it-IT Italian (Italy) Theobroma cacao
Synonyms: Cacao (Theobroma cacao)
tr-TR Turkish (Turkey) Theobroma cacao
ru-RU Russian (Russian Federation) Theobroma cacao
Synonyms: Какао (Theobroma cacao)
nl-NL Dutch (Netherlands) Theobroma cacao
fr-BE French (Belgium) Theobroma cacao
Synonyms: Cacao, f93