Chapter One, titled “Introduction to the Problem”, explores the negative consequences of chocolate. In today’s society, chocolate is everywhere and its impact on people’s lives is complex. Individuals have a complicated relationship with chocolate that involves both admiration and dislike. The US Department of Commerce reported that in 2000, the average American consumed 11.7 pounds of chocolate. Surveys also show that not only is chocolate the most desired food among American adults but it is also their preferred flavor at a three-to-one ratio. This affection for chocolate extends worldwide with an international community of dedicated chocoholics. Despite Americans typically consuming nearly 12 pounds of chocolate per year on average, we may not be the most enthusiastic consumers.
The British consume 16 pounds of chocolate per year, while the Swiss, known for their creation of milk chocolate, have the highest consumption rate at 22 pounds per person. Despite criticism surrounding its potential negative health effects and guilt-inducing properties, recent research suggests that including chocolate in a balanced diet could offer benefits. Importantly, an average milk chocolate bar contains less than 10 percent of the recommended daily calcium intake.
A government survey has revealed that chocolate and chocolate-containing products have a notable influence on our daily copper consumption. Copper, an essential mineral, plays a vital role in preventing anemia, heart disease, and cancer. Additionally, chocolate is rich in magnesium—a mineral that aids in blood pressure regulation and bone strengthening. These findings contradict the notion that chocolate adversely affects health, possibly alleviating guilt for chocoholics and granting them the freedom to indulge without reservation.
Research shows that chocolate can be beneficial for the heart, but organizations like the British Heart Foundation disagree and consider it a dangerous message. The foundation suggests enjoying a small amount of chocolate while also consuming five servings of fruits and vegetables daily to get enough flavonoids without excessive fat. Studies indicate that high levels of flavonoids in chocolate can have positive effects on cardiovascular health mechanisms. However, this does not mean that eating large amounts of chocolate will prevent heart disease. The goal of this study is to remove chocolate from the list of “guilty foods” and incorporate it into a healthy diet. Nonetheless, it’s important to note the potential negative effects associated with consuming chocolate, which recent research aims to mitigate by promoting its benefits.
Research Questions: How does chocolate affect a balanced diet? What are the negative impacts of chocolate on the body? How has chocolate been historically used and abused?
Significance of the Study: Despite initial findings indicating potential benefits of chocolate, there is a requirement for comprehensive and controlled research involving humans. The prevailing belief was that chocolate contains saturated fats, which could have adverse effects on overall health.
According to recent research, the fat in chocolate is stearic acid. The body can convert this into oleic acid without any negative effects. However, it is important to consider the type of chocolate consumed. Dark chocolate with at least 70% cocoa can provide antioxidant advantages. Nonetheless, it is crucial to analyze the ingredients in the remaining 30%. Furthermore, some studies on this matter have been restricted and may have yielded misleading outcomes.
In order to reach a clear conclusion about the impact of chocolate on our health, it is important to analyze research findings and facts. This includes determining whether chocolate has positive effects, negative effects, or both. To improve understanding, certain terms must be defined. Acne refers to a skin condition characterized by inflammation in sebaceous glands and hair follicles, resulting in pimples or pustules on the face. Anandamide is a messenger molecule that influences various aspects of well-being such as pain, depression, appetite, memory, and fertility. Antioxidants are substances like vitamin E, vitamin C, or beta carotene that are thought to protect our body cells from oxidative damage.
Calories are the energy generated in the body when food is oxidized. Catechins, which originate from catechu, are employed in dyeing and tanning procedures. A chocoholic refers to an individual with a strong craving for chocolate. Cholesterol, a white crystalline substance, can be found in animal tissues and specific foods. It is synthesized by the liver and has a significant function in cell membranes as well as steroid hormone production.
Certain conditions, such as atherosclerotic plaque and coronary artery disease, can be influenced by the presence of these factors in the bloodstream. The process of conching involves kneading chocolate to enhance its flavor. Depression is a psychiatric disorder characterized by symptoms such as inability to concentrate, insomnia, loss of appetite, anhedonia, extreme sadness, guilt, helplessness, hopelessness, and thoughts of death. Fats serve as necessary macronutrients that provide energy and insulation to the body and its organs during cold weather.
Flavonoids, which belong to a group of micro-nutrients, have various functions including the transportation of fat-soluble vitamins and support for the development and maintenance of body tissue. There are more than 20,000 individual flavonoids that can be classified into 12 different classes. It is common for a single plant or herb to contain multiple flavonoids. The well-studied classes of flavonoids include flavones, flavonols, isoflavones, quercetin, anthocyanidins, and catechins. Consequently, they constitute the largest group of antioxidants. The term “hyperactive” denotes an excessive or highly active state.
Magnesium is a light, silvery-white, moderately hard metallic element that burns with a brilliant white flame in ribbon or powder form. It has various uses in structural alloys, pyrotechnics, flash photography, and incendiary bombs.
A nutrient is a substance that provides essential nourishment for the maintenance of life.
Obesity refers to the condition of being obese which is characterized by increased body weight caused by excessive accumulation of fat.
Oleic Acid is an oily liquid found in animal and vegetable oils and it is used in soap production. Its chemical formula is C17H33COOH.
Palmitic Acid (C15H31COOH) is a fatty acid present in natural oils and fats, often utilized for soap manufacturing. Phenylethlamine improves the communication between nerve cells. Chapter Two gives an overview of the literature and research concerning this topic. Despite its unfavorable reputation, multiple studies have indicated potential health benefits associated with chocolate consumption. Over the last ten years, scientists, professors, nutritionists, and researchers have undertaken numerous projects to explore these advantages.
Various studies on chocolate offer varying explanations for its popularity, highlighting its numerous advantages for humans. From a health perspective, chocolate contains components that aid in preventing heart disease and also promote happiness and heightened energy levels. All of these studies confirm the distinctiveness of chocolate compared to other sugary treats, although the precise reasons behind this uniqueness are not yet entirely comprehended. Nevertheless, each study contributes to our understanding of the scientific aspects associated with chocolate.
Despite ongoing research, the benefits of consuming chocolate outweigh any potential negative effects. A group of scientists challenges the notion that anything pleasurable must inherently be harmful. The book, “Chocolate and Cocoa: A Review of Health and Nutrition,” commissioned by the International Cocoa Organization (ICCO), delves into recent research concerning the potential advantages of chocolate and cocoa. To ensure a comprehensive study, various factors were considered in designing the methodology, including the history and production process of chocolate, its positive and negative effects, preferences towards chocolate, and the nature of related studies. Through such examination, a clearer understanding of chocolate emerges. Chapter Four presents results and findings that recognize chocolate’s nutritional and psychological benefits for centuries.
Chocolate has proven to be advantageous for soldiers in World War II, athletes, and astronauts due to its rich nutrients and long shelf life. It is relied upon by athletes and astronauts because of its high levels of fat and carbohydrates which provide an energy boost. A 15 oz bar of milk chocolate contains various essential nutrients such as 9% RDA for calcium, 3% for iron, 6% for protein, 9% for riboflavin, 1.9% for thiamin, and 2.4% for vitamin A. Additionally, it serves as a valuable source of magnesium and contributes to a high calorie count due to significant amounts of fat and sugar.
According to surveys and reports, approximately 40 percent of women and 15 percent of men have a desire for chocolate. Women commonly report that their cravings are more frequent during the early stages of their menstrual cycle. Additional research indicates that chocolate is utilized as a form of self-medication for depressive disorders, suggesting a connection between hormone levels, mood, and these cravings. More than half of individuals who experience chocolate cravings assert that no alternative can fulfill their longing, especially women with premenstrual syndrome (PMS) who consume greater amounts of chocolate during this period.
Chocolate is nutritionally valuable due to its carbohydrate and bioactive agent content. Research has shown a connection between magnesium and chocolate cravings, with magnesium supplements being effective in reducing these cravings. Furthermore, the combination of fat and carbohydrates in chocolate enhances its taste and texture, resulting in a more pleasurable eating experience. These qualities provide comfort for those who consume chocolate. Notably, the high fat content provides energy and a sense of satisfaction, while the high sugar content boosts energy levels and promotes happiness.
The increased feeling of well-being can be attributed to higher levels of brain tryptophan and serotonin synthesis, which are linked to consuming carbohydrates. The high sugar and fat content in chocolate hinder its effectiveness as a food. However, cocoa, which lacks sugar and has low fat content, contains the functional elements found in chocolate. Cocoa is already utilized as a coloring agent and flavor enhancer, allowing it to be used as a food additive without the need for expensive safety trials like other potential functional ingredients.
Research is currently being done to study the antioxidant properties of cocoa. In Japan, chocolate products are already being sold for their antioxidative effects. It is possible that in the future, cocoa and chocolate may be viewed as therapeutic foods rather than just indulgences. Individuals may consume these products both for their health advantages and for comfort. However, it is crucial to acknowledge that enhancing cardiac risk factors does not necessarily lower the likelihood of heart disease.
Although estrogen can lower cholesterol levels, it does not decrease the likelihood of having a heart attack. Likewise, when considering the potential benefits of consuming chocolate, one must also consider potential risks. Numerous chocolate products have high levels of fat, sugar, and calories, and excessive intake could lead to obesity. This in turn may elevate the risk of heart disease. Additionally, chocolate contains various compounds that can influence the brain and nervous system.
Chocolate is a type of food that contains theobromine and phenylethylamine, which are substances similar to caffeine and amphetamines. It also includes anandamide, a molecule that was recently discovered to bind to the same brain site as marijuana’s active component. The exact impact of these compounds on human health is not completely understood. However, chocolate can be seen as a “mind-altering” food with potential adverse effects for specific individuals. Additionally, it possesses addictive properties evident in the cravings felt by numerous people.
In Chapter Five of this text, the discussion revolves around the conclusions, implications, and recommendations concerning the health benefits of chocolate. It is emphasized that consuming chocolate in moderation is important due to its classification as a fat, oil, or sweet according to the food guide pyramid. Consuming excessive calories and fats can lead to weight gain and increase the risk of diseases like heart disease, certain cancers, diabetes, obesity, among others. However, enjoying a moderate amount of chocolate does not necessarily result in weight gain. It is essential to balance chocolate treats with other food choices throughout the day in order to indulge without negative consequences. Moreover, researchers believe that incorporating chocolate into one’s diet can be beneficial. While there is still inconclusive evidence regarding whether chocolate should be used for treating cardiovascular conditions, it may have positive effects in many cases. Certain myths surrounding chocolate need debunking as they tarnish its reputation: contrary to popular belief, chocolate does not cause or worsen acne; moreover it does not contribute to dental decay – certain properties in chocolate counteract oral bacteria produced by sugar which leads to decay.Finally, concerning the caffeine content in chocolate, it is important to note that contrary to what is commonly believed, chocolate only contains 6 mg of caffeine per ounce. This is significantly lower compared to the higher caffeine content found in coffee, which ranges from 130-150 mg. Despite having both positive and negative effects on health, chocolate can still be included as part of a balanced diet without causing any harm. Throughout history, chocolate has provided diverse benefits to different groups of individuals. However, unfortunately, it is presently seen as an unhealthy option for food consumption.
Both the Spaniards and Europeans regarded chocolate as precious – the former for its aphrodisiac qualities and the latter for medicinal purposes. Today, there is an effort to disprove the notion that chocolate possesses some mystical element, instead proposing that the enjoyable sensations associated with chocolate stem from a psychological connection to its texture. Research indicates that chocolate stimulates the brain to release natural pain-relieving substances. Diverse studies have yielded varying results, emphasizing the potential advantages of chocolate for cardiovascular health and psychological treatment.
Regardless of the reason, the immediate impact of chocolate is unquestionable. Additionally, researchers are gradually debunking the negative perception of chocolate as unhealthy by continually uncovering new findings. A significant study revealed that the saturated fat present in chocolate is derived from stearic acid, which does not elevate cholesterol levels. If the Food and Drug Administration were to reclassify stearic acid as less detrimental, the nutritional value of chocolate could potentially increase. It is crucial to acknowledge that several of the studies mentioned in this document are insufficient or limited in scope.
Many other chocolate company-sponsored studies can be misleading and omit important information. For instance, although research highlights the presence of polyphenols in chocolate, which possess antioxidant properties, this does not justify labeling chocolate as a healthy food. Consuming fruits and vegetables can offer greater antioxidant benefits, as well as provide more vitamins and nutrients. The majority of studies that claim health benefits from chocolate are funded by chocolate manufacturers like Hershey’s and Nestle.
This trend is expected to persist as biased sources offer substantial financial contributions due to potential personal benefits. Therefore, it is crucial to diligently adhere to the peer review process and scientific scrutiny. However, while awaiting updated research, there are numerous established facts about chocolate that can alleviate any feelings of guilt associated with it. Chocolate is nutritionally beneficial, making it an essential inclusion in ration packs for the army, as well as for trampers/hikers and mountain climbers.
Chocolate is rich in protein, fat, carbohydrate, calcium, magnesium, iron, zinc, carotene, and vitamins B1, B2, B3, B6, B12, and folate. The amount of these nutrients is higher in milk chocolate compared to dark chocolate, but it varies depending on the levels of cacao solids and the brand of chocolate being analyzed. Consuming chocolate in moderation can be beneficial to the diet due to its energy-boosting properties. Chocolate is often referred to as nature’s Prozac because it contains sugars, fats, PEA, theobromine, and magnesium that have a positive effect on the brain. (USDA)
It is possible that there are still more undiscovered ingredients that can please the brain. If consumed in moderation, it serves as a natural anti-depressant. Many of the positive statements about chocolate are based on research conducted in laboratories rather than on studies involving humans. These studies may be influenced or compromised to some extent as they are funded by entities with a vested interest in boosting chocolate sales. (Steinberg) The logical next phase would involve conducting further research on chocolate to demonstrate the effects and confirm the presence of nutrients at a cellular level.
At the cellular level, change occurs rather than solely on a slide or in a lab test tube. Scientists understand that the presence of nutrients in a food does not guarantee their favorable absorption by the human body. Furthermore, investigations ought to distinguish between the ingredients found in various kinds and brands of chocolate. The amount of cacao butter varies depending on the quality and brand of chocolate, making it a significant alteration. Numerous chocolate companies lack the means or willingness to invest substantial amounts of money to utilize ample quantities of cacao butter.
It is expensive and often replaced with inexpensive fat. According to Carl Keen, one should consider the overall fat intake in a day and make food choices based on the additional benefits they provide. Although chocolate has been commended for not increasing LDL, critics argue that the existing research does not sufficiently rule out the possibility of important differences being overlooked.
A recent, larger and non-industry-funded study provides an example of using dietary surveys to determine the consumption of fatty acids among 80,082 nurses. The researchers followed these nurses for over 14 years to measure outcomes such as heart attacks and deaths, rather than laboratory values like LDL. The study revealed that these negative events occurred more frequently in the group consuming high levels of stearic acid. Beef tallow, a product rich in stearic acid, poses particular harm and is comparable to cocoa butter in terms of stearic acid content. Consequently, this presents a loophole.
Studies suggest that there is inconclusive evidence regarding the effect of chocolate on cholesterol levels, with some studies being considered weak and biased. Additionally, a population study indicates that the main fatty component of cocoa butter may increase the risk of heart attacks, although it does not directly examine cocoa butter itself. These conflicting results highlight the need for further research and external funding in this area.
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“The Ultimate Resource to the World’s Favorite Food” is a book titled “All About Chocolate” published by IDG Books Worldwide in 1998. The 2001 Healthy Living Survey by Speak Out also provides information on chocolate. Additionally, “Why Women Need Chocolate” by Debra Waterhouse was published in 2000. Sophia Coe’s book “The True History of Chocolate” was published by Thames & Hudson in 1996. Allen Young’s “The Chocolate Tree: A Natural History of Cacao” was published by Smithsonian Institution Press in 1994. The 2001 USDA Estimated Safe and Adequate Daily Dietary Intakes of Trace Elements is another source of information. Finally, a study titled “Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans” was conducted by Vinson, Wan, Etherson, JA, et al. and published in Clinical Nutrition in 2001.
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