As I was researching for a different article last month (and which will appear next week), I got some kind of silly idea to check into the medicinal uses of chocolate—kinda just a little humorous tidbit to throw into an article posting around Valentine’s Day. I mean, I’ve heard a lot of little blurbs here and there about the supposedly medicinal value of chocolate, but didn’t pay attention or take it seriously. People, women especially, are always looking to rationalize eating more chocolate.
Lo and behold, there is actually something medicinal to chocolate! And there were even a couple of articles on the topic in the National Center for Biotechnology Information, my favorite database for researching.
VITAMINS AND MINERALS
· Magnesium[1]
o Dark chocolate (70-85% cacao) contains 36 mg of magnesium per 100 Kcal serving, which is 9% of the USRDA for middle-aged men. [2]
· Copper[3]
o Dark chocolate provides 31% of the USRDA of copper per 100 kcal serving. [4]
o Cocoa powder provides 23% of the USRDA per tablespoon. [5]
· Iron[6]
o A serving of dark chocolate provides 25% of the USRDA of iron for adult men and post-menopausal women.[7]
· Calcium[8]
HISTORICAL USAGE
Historically, chocolate was used to treat the following conditions:
· Cardiovascular
o Angina[9]
· Dental
o Tartar-related dental problems[10]
· Gastrointestinal
o Anorexia[11]
o Constipation[12]
o Dysentery[13]
o Dyspepsia[14]
o Flatulence[15]
o Hemorrhoids[16]
o Indigestion[17]
· Musculoskeletal
o Gout[18]
· Neurological
o Fatigue[19]
o Hypochondria[20]
MODERN USAGE
Modern research hasn’t developed any protocols for treating specific diseases. However, benefits to consuming dark chocolate and cocoa have been identified in thousands of studies the world over.
Cardiovascular. Studies have found that men who consume more than 2.3 grams of cocoa per day had 50% lower rates of all-cause mortality and cardiovascular disease than those who consumed less than 0.36 grams per day. Those who ate chocolate 2 or more times per week were 66% less likely to suffer cardiac death than those who never ate chocolate.[21]
Those who ate chocolate (any type) 2 or more times per week were 32% less likely to have prevalent coronary artery calcification than those who never ate chocolate.[22]
A large-scale study in Germany followed nearly 20,000 men and women for 8 years. Those in the highest quartile of chocolate consumption (average 7.5 g per day) exhibited a 39% reduced risk of heart attack when compared to those in the lowest quartile. [23] A similar study found that women who ate 1-3 servings of chocolate per month or 1-2 servings per week had significantly lower rates of heart failure hospitalization and death compared to those who ate no chocolate. The rates are slightly but not significantly higher for those women who consumed 3-6 servings per week.[24]
Another study on 20 patients with hypertension showed that consuming 100 g of dark chocolate per day significantly improved blood pressure, insulin sensitivity, and cholesterol levels. [25] Patients who drank sugar-free hot chocolate reduced their blood pressure a little bit more than those who drank regular hot chocolate. [26]
Diabetes. A Japanese study revealed that men who ate “chocolate snack pieces” once or more per week were 35% less likely to develop type-2 diabetes than those who almost never ate chocolate. [27] Unfortunately, chocolate didn’t work the same for women. [28]
Neurological. Elderly men in Italy who preferred chocolate reported being happier than men who preferred other forms of candy.[29]
Then there are the other benefits. Specifically, it was shown that daily consumption of dark chocolate improves cognitive function in the elderly.[30] Another study showed that this little boost to brain power isn’t limited to the elderly. Healthy young people benefit as well.[31] One study showed that college students who drank hot cocoa prior to the evaluation performed better at solving mathematical problems.[32] I guess this is something else to share with my college-age daughters.
As one article noted in its conclusion, the “probability of a net health benefit for most people from habitual intake of dark chocolate is high.” [33] Unfortunately, as also noted, the potential for weight gain and adverse effects of consuming large amounts of sugar may offset the benefits of cocoa. There are a lot of unknowns still with chocolate, the type, frequency, and amount for optimal health, and even whether chocolate delays the advent of coronary disease or actually helps to treat it.
This much we do know: Cocoa is all imported. There is zero domestic production in the US. It’s got a great shelf life when properly stored, and it’s really hard to have too much of it. Best to stock up now. For medicinal uses, of course. Taken in daily doses, like vitamins. ;)
Notes. For those who wonder about the caffeine content of cocoa, it is 0.2%.[34] Not much at all.
Links to related posts:
Chocolate in the Prepper’s Pantry
References:
Interesting article on the history of chocolate in medicine
[1] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[2] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[3] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[4] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[5] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[6] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[7] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[8] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[9] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[10] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[11] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[12] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[13] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[14] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[15] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[16] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[17] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[18] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[19] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[20] Donatella Lippi, Chocolate in history: food, medicine, medi-food, Nutrients, Vol 5 No 5, 14 May 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/ (accessed 29 December 2021).
[21] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[22] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[23] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[24] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[25] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[26] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[27] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[28] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[29] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[30] G. Desideri, et al., Benefits in cognitive function, blood pressure, and insulin resistance through cocoa flavanol consumption in elderly subjects with mild cognitive impairment: the Cocoa, Cognition, and Aging (CoCoA) study, Hypertension, September 2012, Vol 60 No 3, https://pubmed.ncbi.nlm.nih.gov/22892813/ (accessed 29 December 2021).
[31] S. T. Francis, et al., The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people, Journal of Cardiovascular Pharmacology, 2006, Vol 47 Suppl 2, https://pubmed.ncbi.nlm.nih.gov/16794461/ (accessed 29 December 2021).
[32] https://adampaulgreen.com/wp-content/resources/University_Studies_White_Paper.pdf
[33] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
[34] David L Katz, et al., Cocoa and chocolate in human health and disease, Antioxidants & Redox Signaling, Vol 15 No 10, 2011, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/ (accessed 29 December 2021).
All valid reasons (excuses) to continue my chocolate consumption!!
ReplyDeleteChocolate belongs in every respectable pantry. And every time I read this I feel the need to buy more cocoa.
DeleteThank you for your information. It is always helpful. In regards to buying chocolate and cocoa, one might want to investigate a bit, before deciding which items to buy. Consumer Reports, and Consumer Lab have discovered high levels of various bad stuff, such as lead, cadmium, etc. in certain brands and specific items within brands. Milk chocolate items typically fare better than dark chocolate due to milk chocolate being “diluted” by the addition of milk, thus any levels of the bad stuff in the cocoa/cacao/chocolate used to make a chocolate item will be less. Some cocoa powders, and chocolate bars have been given a “Not Approved” designation due to high levels of the contaminants. Of course both Consumer Reports and Consumer Lab cannot test every item but at least they are a starting point if one consumes a lot of chocolate and / or cocoa.
ReplyDeleteThank you for the suggestion.
Deletehttps://www.consumerreports.org/health/food-safety/a-third-of-chocolate-products-are-high-in-heavy-metals-a4844566398/ Here's a Consumer Reports article on lead and cadmium levels in dark chocolate, milk chocolate, chocolate chips, and cocoa powder.
Deletelittle known - the WW2 US military had Hershey's develope a chocolate based ration bar - "D Ration" was 600 calories in a pocket size bar - wouldn't melt and so survivalable that a knife was needed .....
ReplyDelete