Grand health claims have been made about chocolate, but while it dedicates us pleasure, can it really be good for us?
Chocolate has been touted as a treatment for agitation, anaemia, angina and asthma. It has been said to awaken craving and act as an aphrodisiac. You may have noticed we’re still on the letter A.
More accurately, and to avoid adding to considerable existing embarrassment, it is the seeds of the Theobroma cacao tree that have, over hundreds of years, been linked to remedies and therapies for more than 100 diseases and conditions. Their status as a cure-all dates back over 2,000 years, having spread from the Olmecs, Maya and Aztecs, via the Spanish conquistadors, into Europe from the 16 th century.
The 19 th century ensure chocolate drinking become cheap enough to spread beyond the wealthy, the invention of solid chocolate and the development of milk chocolate. Afterward came the added sugar and fat content of today’s snack bar and Easter eggs, which time-travelling Aztecs would probably struggle to associate with what they called the food of the gods.
Recent years have watched chocolate undergo another transformation, this time at the hands of branding experts. Sales of milk chocolate are stagnating as consumers become more health-conscious. Producers have responded with a growing range of premium products promoted with such terms as organic, natural, cacao-rich and single-origin. The packets don’t say so, but the message we’re supposed to swallow is clear: this new, improved chocolate, especially if it is darknes, is good for your health. Many people have swallowed the idea that it’s a “superfood”. Except it isn’t. So how has this magic trick-like metamorphosis been achieved?
Its foundations lie in chocolate manufacturers having poured huge sums into funding nutrition science that has been carefully framed, interpreted and selectively reported to cast their products in a positive sunlight over the last 20 years. For instance, analyses published last year observed chocolate consumers to be at reduced danger of heart flutterings, and that women who feed chocolate are less likely to suffer from strokes. Ingesting chemicals called flavanols in chocolate was also linked to reduced blood pressure. In 2016, eating chocolate was linked to reduced dangers of cognitive deterioration among those aged 65 and over, while cocoa flavanol consumption was linked to improved insulin sensitivity and lipid profiles- markers of diabetes and cardiovascular disease risk.
Such examines have generated hundreds of media reports that exaggerate their findings, and omit key details and caveats. Crucially, most recent research has use much higher levels of flavanols than are available in commercial snack products. For instance, the blood pressure examine involved participants getting an average of 670 mg of flavanols. Person would need to ingest about 12 standard 100 g bars of dark chocolate or about 50 of milk chocolate per day to get that much. The European Food Safety Authority has approved one rather modest chocolate-related health claim- that some specially processed dark chocolate, cocoa extracts and drinks containing 200 mg of flavanols” contribute to normal blood circulation” by helping to maintain blood vessel elasticity.