Is chocolate healthy?

Is chocolate healthy?

Chocolate is prepared from tropical Theobroma cacao tree seeds. Its earliest use dates back to the Olmec civilization in Mesoamerica. After the European discovery of the Americas, chocolate became very popular in the wider world, and its demand exploded

 Chocolate has since become a common food product that millions enjoy every day, thanks to its unique, rich, and sweet taste.

Chocolate has a long and distinguished history. Cocoa, which is produced from the beans of the cacao tree (whose scientific name translates to "food of the gods"), was used as food, medicine, ceremonial offering, and possibly currency by some of the early Mesoamerican tribes. It is no less lucrative now; the global chocolate market expanded by about 20% between 2016 and 2021, with an estimated revenue of $980 billion in 2021, according to estimates.

Facts about eating chocolate:

·         Chocolate consumption has long been linked to diseases including diabetes, coronary heart disease, and hypertension.

·         Chocolate is said to have a high antioxidant content.

·         According to some research, chocolate may help control cholesterol and prevent memory loss.

·         Chocolate has a lot of calories.

People who are trying to shed or maintain their weight should consume chocolate in moderation.

Chocolate's popularity is undoubtedly due to its taste, but you may have also heard that this sweet indulgence is beneficial to your health. How does this view compare to science? "Cocoa is certainly beneficial," said Dr. Dariush Mozaffarian, a cardiologist and nutrition professor at Tufts Friedman School of Nutrition Science and Policy. Whether chocolate is healthy or not depends on how much cocoa is in it and what else is in it.

Cocoa beans are high in fibre and "tonnes of phytonutrients," according to Dr. Mozaffarian, referring to the natural substances present in plants. Cocoa is expected to contain over 380 distinct chemicals, including a major class of molecules known as flavones, which have sparked great academic attention because to their possible health advantages. But it’s less clear how many flavones and other phytonutrients you need to improve health, or whether your chocolate bar of choice contains enough of them.

 Milk chocolate, according to Dr. Mozaffarian, normally includes around 20% cocoa, but the cocoa percentage might vary. (The Food and Drug Administration mandates at least 10% cocoa in milk chocolate, but some milk chocolate bars contain up to 50% or more.) Chocolate includes more cocoa than milk chocolate, although this varies widely, so read labels carefully. He advised purchasing dark chocolate with at least 70% cocoa content for potential health advantages.

Many small, short-term human trials have demonstrated that dark chocolate or standardised cocoa supplements or beverages can reduce blood pressure, improve blood cholesterol, and enhance blood vessel health in adults. Longer-term observational studies have revealed that people who consume more cocoa may be at a lower risk.

Eating chocolate may have the following advantages:

·         Reducing cholesterol levels.

·         Avoiding cognitive decline

·         Lowering the risk of cardiovascular disease.

It is crucial to remember that the potential health benefits listed below are based on a single study. More study is needed to confirm that consuming chocolate can actually benefit people's health.

Furthermore, chocolate bars do not simply include cocoa. The advantages and hazards of any additional substances, such as sugar and fat, must be evaluated.

1) Cholesterol

According to one study published in The Journal of Nutrition, chocolate intake may help lower low-density lipoprotein (LDL) levels, generally known as "bad cholesterol."

The researchers intended to test if chocolate bars containing plant sterols (PS) and cocoa flavones (CF) had any influence on cholesterol levels.

The scientists stated, "Regular intake of chocolate bars containing PS and CF as part of a low-fat diet may benefit cardiovascular health."

2) Cognitive ability

Harvard Medical School researchers believe that drinking two cups of hot chocolate each day might help maintain the brain healthy and decrease memory deterioration in elderly persons.

The researchers discovered that hot chocolate improved blood flow to areas of the brain that need it.

The primary author, Farzaneh A. Sorond, stated:

"As various parts of the brain require more energy to execute their duties, so does blood flow." This link, known as neurovascular coupling, may be significant in disorders like Alzheimer's.

A lab trial published in 2014 demonstrated that lavado, a cocoa extract, might minimise or prevent damage to neural circuits identified in Alzheimer's patients. This extract may aid in the slowing of

3) Cardiovascular illness

According to a study published in The BMJ, eating chocolate may reduce the chance of acquiring heart disease by one-third.

 

According to their findings, higher amounts of chocolate intake may be associated with a decreased risk of cardio metabolic illnesses.

They advocate for more research to determine whether eating chocolate is helpful.

4) The Stroke

In a 44,489-person trial, Canadian researchers revealed that individuals who ate one serving of chocolate were 22% less likely to suffer a stroke than those who did not.

Furthermore, people who ate around two ounces of chocolate every week were 46 per cent less likely to die from a stroke.

A further research, published in the journal Heart in 2015, followed the impact.

According to the findings, eating up to 100 grams of chocolate per day may be associated with a decreased risk of heart disease and stroke.

5) Fatal growth and development

According to a research presented at the 2016 Pregnancy Meeting of the Society for Maternal-Fatal Medicine in Atlanta, GA, eating 30 g (approximately one ounce) of chocolate every day during pregnancy may boost foetal growth and development.

6) Physical competence

Chocolate may aid athletes in covering more ground while using less oxygen.

According to research published in The Journal of the International Society of Sports Nutrition, a small amount of dark chocolate may increase oxygen availability. a reliable source during fitness training

Scientists believe that dark chocolate's efficacy in this scenario is related to the presence of flavonols known as epicatechins, which increase the release of nitric oxide in the body. Beetroot juice has the same effect.

Dark chocolate vs. light chocolate

Light, or milk, chocolate manufacturers argue that their product is better for your health because it contains milk, which contains protein and calcium. Dark chocolate supporters tout the product's increased iron content and antioxidant values.

How do the nutrients stack up?

The darker the chocolate, the higher the cocoa concentration, and hence, in principle, the higher the level of antioxidants in the bar.

However, the nutrients in commercially available chocolate bars vary greatly depending on the brand and variety. If you want to be certain about the nutrients, check the label.

 

Unsweetened chocolates and 100% cocoa goods are available online and at select supermarket stores.

Chocolate has certain health benefits, but it also has some drawbacks.

·         According to several researches, chocolate intake is associated with a decreased BMI and central body fat. Chocolate, on the other hand, can have a high calorie count due to its sugar and fat content. Anyone wanting to lose or maintain weight should restrict their chocolate intake and read the label of their favorite product.

·         Sugar content: Because most chocolate has a lot of sugar, it might promote tooth decay.

·         Because cocoa contains tyramine, histamine, and phenylalanine, some people may notice an increase in migraines when they consume it on a regular basis. However, research is conflicting.

·         Chocolate may promote poor bone structure and health, according to some data.

·         Chocolate may promote poor bone formation and osteoporosis, according to some research. One research, published in the American Journal of Clinical Nutrition, discovered that older women who ingested chocolate on a daily basis had reduced bone density. reliable source of power

·         Heavy metals: Cadmium and lead, which are harmful to the kidneys, bones, and other human tissues, may be present in some cocoa powders, chocolate bars, and cacao nibs.

·         Consumer Lab examined 43 chocolate products in 2017 and discovered that virtually all cocoa powders had more than 0.3 mcg of cadmium per serving, the World Health Organization's allowed level (WHO).

Overall, consuming chocolate has both health advantages and hazards.