Misunderstandings of Chocolate

Many of us admit to feelings of guilt when we overindulge in chocolate, even when we eat the treat in moderation while following a balanced diet.

We wonder if chocolate is harmful to the teeth. Does it contain too much cholesterol? Will it lead to obesity?

Health professionals have provided chocolate lovers with scientifically supported facts that shed light on the misunderstandings about chocolate.

Acne. There is no evidence that food, including chocolate, has a direct role in the pathogenesis of acne. Research on the causes of acne vulgaris links its occurrence to rising testosterone levels during puberty. This results in enlargement of the sebaceous glands, which can eventually lead to the development of comedones (black-heads).

The American Academy of Dermatology has stated that acne is not a dietary disease and that following the strictest diet will not by itself clear the skin. Yet the idea that diet, and specifically chocolate, is implicated in the etiology of acne remained widespread within the medical profession until recently.

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Heart disease

Chocolate helps reduce the risk of heart disease and certain cancers because of the polyphenol antioxidants it contains.

Cocoa powder and chocolate are rich sources of high-quality polyphenol antioxidants, potentially beneficial compounds similar to those found in fruit, vegetables and red wine that may have the potential to reduce the risk.

Cocoa polyphenols were previously thought to play a role only in flavor and aroma development in chocolate. But more recently, they have been studied for their antioxidant potential and possible health benefits.

Science has long held that damage done to the body by free oxygen radicals is linked to heart disease, certain cancers and the physical degeneration associated with aging. Antioxidants in the bloodstream can help eliminate free radicals, potentially reducing the risk of developing some serious diseases.

Among products derived from cocoa beans, cocoa powder contains the highest amount of polyphenols, followed by dark chocolate and milk chocolate. Depending on the methodology used, a standard size (1.5 ounce) chocolate bar contains 205-300 milligrams of polyphenols.

This compares favorably to a five-ounce glass of red wine, which contains 210 milligrams of polyphenols and has been associated with reducing the risk of developing heart disease.

Caffeine

The role of caffeine in chocolate is largely a non-issue, because people consume little caffeine when eating chocolate in moderation.

A typical 30-gram bar of milk chocolate contains about 6 milligrams of caffeine, which equals the amount in a cup of decaffeinated coffee.

According to the Institute of Food Technologists, chocolate contributes only 1.5 per cent to children's total caffeine intake.

Dental caries. Neither cocoa nor unsweetened chocolate are intrinsically cariogenic. While any food that contains sugar or starch can cause dental caries, studies show chocolate may be less cariogenic than many foods.

Tooth decay begins when bacteria accumulate on the teeth in the absence of adequate oral hygiene, forming plaque. Bacteria metabolize fermentable carbohydrates, leading to acid formation and a decrease in plaque pH.

The etiology of caries is a combination of elements: susceptible teeth, dental plaque, food and the length of time food remains in contact with the teeth. Cocoa is not intrinsically cariogenic because it does not contain significant fermentable carbohydrates.

For that reason, unsweetened chocolate is not considered a contributing factor in the development of caries in humans, or in measures of plaque formation, acidity, or enamel demineralization. Chocolate's lack of cariogenicity may hold true even when chocolate is sweetened.

Researchers for the classic 1950s Vipeholm study in Sweden reported no statistically significant difference in the incidence of dental caries among a control group that consumed no sweets and another group that consumed chocolate.

Certain naturally occurring substances such as tannins in cocoa may play a role in the inhibition of dental plaque formation.

Obesity

This occurs when a person's body is unable to balance energy intake with energy expenditure.

There is no scientific evidence that chocolate consumption is associated with obesity. On average, chocolate has been found to contribute only 0.7-1.4 percent of the total daily energy intake.

The pleasurable sensory properties of chocolate make it a desirable food which may generate feelings of guilt and associations with weight gain.

However, no single food causes obesity or weight gain. The overall diet, coupled with a lack of appropriate energy expenditure, is the underlying cause.

Misunderstandings of Chocolate

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