Several studies claim chocolate is associated with lowering blood pressure, reducing heart disease risk, decreasing stress, improving memory, and more. Some studies chocolate might be harmful, rather than beneficial to the health. So, is chocolate good or bad for our health?
According to Medical Daily, there are two factors that we need to consider when we consume chocolate: the type and the quantity. Flavanols - the major type of flavonoid found in chocolate and cocoa - are said to be responsible for the anti-inflammatory and antioxidant properties of chocolates. That's why a lot of studies analyze dark chocolate since it contains higher levels of flavanols than white and milk chocolate.
Dr. JoAnn Manson from the Brigham and Women's Hospital said flavanols are most promising nutritional intervention available for helping to decrease cardiovascular risk. Research also shows flavanols have potential influences on vascular health such as making blood platelets less sticky and able to clot and improving blood flow to the brain and heart.
However, one major problem is that the majority of commercially-sold chocolate also comes with additives, as well as high amounts of sugar. So, the benefits we could gain from flavanols were canceled out since these components were deemed as "harmful."
Additionally, the production process of commercially-sold chocolate eliminates flavanols, and it cannot be determined from the cocoa solids percentage. Hence, not all types of chocolate contain high levels of flavanols.
Regarding quantity, researchers are yet to find out the recommended serving size to gain the potential benefits of chocolate. It's important to remember that too much chocolate consumption might lead to tooth decay, weight gain, and other adverse health effects.
For some individuals, eating chocolate might also be bad for their skin and can also prompt problems for those who are at risk of kidney stones. Going on a chocolate binge can also induce irritability, anxiety, diarrhea, and other such effects.
The Cleveland Clinic estimates that moderate portions of chocolate (1 ounce a few times a week) should be good and harmless. Right now, it's too early to consider dark chocolate as a nutritious superfood - not until researchers conducted higher quality studies. Thus, the key to staying healthy is to eat chocolate moderately.
The majority of studies about chocolate were also funded by chocolate factories, so the studies are likely biased. An analysis by Vox revealed that about 98 percent of studies funded by Mars Inc. had positive results and findings.
Meanwhile, other foods which are good sources of flavonoids include cranberries, onions, tea, red wine, and apples.
