Potential Health Effects
Even though chocolate is regularly eaten for pleasure, there are potentially many health effects, both negative and positive. Cocoa or dark chocolate may positively affect the circulatory system. Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities. An aphrodisiac effect is yet unproven.
According to research, limited amounts of dark chocolate appear to help prevent heart disease. The oxidation of LDL cholesterol is considered a major factor in the promotion of coronary disease. When this waxy substance oxidizes, it tends to stick to artery walls, increasing the risk of a heart attack or stroke. Research has shown the polyphenols in chocolate inhibit oxidation of LDL cholesterol.
On the other hand, the unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. In a study of chocolate from Nigeria, the average lead concentration of cocoa beans was a very low ≤ 0.5 ng/g, one of the lowest reported values for a natural food. For processed products, lead concentrations ranged from 70 ng/g for chocolate products to 230 ng/g for manufactured cocoa. These measurements from Nigeria "are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria." These figures are still comparatively low when compared to 200,000 ng, which is the WHO tolerable daily limit for lead consumption. Additionally, chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.
A BBC report indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.
In later research, chocolate has been linked with multiple health benefits and liabilities. Research on elderly people showed chocolate might cause osteoporosis. However, dark chocolate and cocoa butter have also been linked with multiple positive effects. Several studies have suggested that eating chocolate can help reduce the risk of certain cardiovascular problems and also reduce blood pressure in both overweight and normal adults. One study has shown that it will boost cognitive abilities. Finally, studies have shown dark chocolate as part of a low-fat diet can lower cholesterol levels in adults.
Read more about this topic: Chocolate Industry
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