Introduction: Recently, hemp products—seeds, oil, and tea—have been gaining popularity as food due to their high content of essential micro- and macro-nutrients. While hemp products offer significant nutritional benefits, they might pose a risk to consumers due to natural toxins such as cannabinoids. Cannabinoids include both psychoactive substances, such as Δ9-tetrahydrocannabinol (Δ9-THC), and non-psychoactive ones like cannabidiol (CBD). Even though hemp typically contains low levels of Δ9-THC, even trace amounts in food products can be concerning. Because of this, Δ9-THC content in products for human consumption has been regulated, with the maximum limits introduced under Commission Regulation (EU) 2023/915.

Methods: Nine cannabinoids—Δ9-tetrahydrocannabinol, Δ8-tetrahydrocannabinol, cannabinol, cannabidiol, Δ9-tetrahydrocannabivarin, cannabigerol, Δ9-tetrahydrocannabinolic acid (Δ9-THCA), cannabidiolic acid (CBDA), and cannabigerolic acid—were determined in 25 samples, including hemp seeds, oil, and teas. Samples were extracted with acetonitrile and diluted before analysis. Measurements were conducted using LC-MS/MS, operating in both positive and negative electrospray ionization (ESI+/-).

Results: Cannabinoid content varied with the tested materials. The highest concentrations of Δ9-THC and Δ9-THCA were found in tea samples (37.6–168.0 mg/kg and 28.2–69.7 mg/kg). Three of five oils contained significantly more (up to 398.3 mg/kg) Δ9-THC and Δ9-THCA than allowed. Only one hemp seed sample had Δ9-THC equivalents exceeding the maximum limit. Among all compounds, CBD and CBDA were found in the highest concentrations across all samples.

Conclusions: While hemp products offer health benefits, the risks from cannabinoids must be managed. Regulatory oversight, standardized testing, and public awareness are crucial for ensuring the safety of hemp-based foods. Although hemp contains low Δ9-THC levels, some tested foods exceeded the allowed concentrations, posing a risk to consumers.