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| 6. Chocolates are a matter of the heart |
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Cocoa products and chocolate have been consumed and enjoyed by humans for centuries. Although over-consumption can have harmful effects, the existing studies generally agree on a potential beneficial association of chocolate consumption with a lower risk of cardiometabolic disorders. These favourable effects seem mainly mediated by the high content of polyphenols present in cocoa products and probably accrued through increasing the bioavailability of nitric oxide, which subsequently might lead to improvements in endothelial function, reductions in platelet function, and additional beneficial effects on blood pressure, insulin resistance, and blood lipids. In a systematic review and meta-analysis of 7 studies that evaluated the association between chocolate consumption and cardiometabolic disorders in adults, 5 studies reported that higher levels of chocolate consumption were associated with a reduction of about a third in the risk of cardiometabolic disorders. This beneficial association was significant for any cardiovascular disease (37% reduction), diabetes (31% reduction, based on one publication), and stroke (29% reduction), but no significant association was found in relation to heart failure. Beyond the caution needed in interpretation of data from observational studies, one must also consider other aspects associated with chocolate consumption. For instance, the high energy density of commercially available chocolate (about 2100 kJ (500 kcal)/100 g) means excessive consumption will probably induce weight gain, a risk factor for hypertension, dyslipidaemia, diabetes, and cardiometabolic disorders in general. Hence the high sugar and fat content of commercially available chocolate should be considered, and initiatives to reduce it might permit an improved exposure to the beneficial effect of chocolate. |
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