Download frequently asked questions

FREQUENTLY ASKED QUESTIONS
Q: How much chocolate needs to be eaten for the heart health benefits?
A: Currently there are no guidelines for optimum levels of flavanols that should
be consumed. Research is underway to determine a recommended daily
intake of flavanols and the USDA is developing a database of foods with their
flavanol content. This will enable consumers to understand and choose foods
that contain flavanols. Chocolate can be consumed in moderation as part of
a balanced diet rich in fruits and vegetables and whole grain foods.
Q: Are there flavanols in milk and dark chocolate?
A: Yes, but the level of flavanols depends on several factors. Flavanols are a
natural compound found in the cocoa bean, but some of them may be lost
during several steps in the processing. Mars, Incorporated utilizes the
patented Cocoapro process and marks products with the Cocoapro logo to
signify that the cocoa beans were carefully handled to retain flavanols in the
chocolate. The flavanols can be retained in both milk and dark chocolates if
the cocoa beans are processed accordingly.
Q: Is the fat in chocolate the kind that raises cholesterol?
A: Scientific studies going back more than 40 years have repeatedly shown that
the fat in chocolate does not raise blood cholesterol. Chocolate contains
about 9 grams of fat per ounce. The fat is both saturated and unsaturated.
Stearic and palmitic acid are the saturated fats and oleic is the unsaturated fat
in chocolate. Unlike other saturated fats that tend to raise cholesterol, stearic
acid appears to have a neutral effect on cholesterol. Oleic acid, the same type
of fat found in olive oil, has been shown in research to have beneficial effects
on cholesterol. The net effect, in multiple studies, is that chocolate appears
to be cholesterol neutral. Like many foods, it is important to consume
chocolate in moderation as part of a balanced diet rich in fruits, vegetables
and whole grains.
Q: How do I get more information on the developing research relating to
chocolate and health?
A: Check the websites www.cocoapro.com or www.chocolateinfo.com
for more information on chocolate and health.
©2003 Mars, Incorporated
Photocopies permitted for educational purposes
EXTCHOCHEALTH
Marriage Offering of Cacao, by permission
of the British Museum.
The Nutrients in Chocolate
Chocolate contains nutrients and other components that are important and
essential nutrients for good health. The macronutrients are those that contain
calories and provide energy including carbohydrate, protein and fat. Cocoa and
chocolate also contain micronutrients, including minerals
such as potassium, magnesium, calcium, phosphorus, iron,
zinc and copper. These minerals are essential to the body
and utilized for actions such as muscle contraction, energy
storage, growth, and nerve activity. In addition, because
chocolate and cocoa are plant-based foods, they contain
naturally-occurring compounds called phytonutrients that
may provide health benefits when consumed.
Phytonutrients are of great interest to scientists all over the
world because of their potential impacts on human health.
Flavanols and heart health
Perhaps you’ve heard news about the potential health benefits of certain
chocolate and cocoa. According to recent scientific research, specific
chocolates and cocoas may play a positive role in a heart healthy diet. A
moderate amount of chocolate may be part of a heart healthy lifestyle, which
includes a balanced diet rich in fruits, vegetables and whole grains, and regular
physical activity. Researchers believe that flavonoids, compounds with healthbenefiting properties found in plant based foods, may be the cause of these
potential heart health benefits. Flavanols, a subgroup of flavonoids, may be
found in abundant quantities in foods and beverages such as apples, grapes, red
wine, tea, certain cocoa and chocolate. Because
flavanols may be destroyed during certain steps in
processing, not all chocolates contain the same
level of flavanols. The cocoa beans must be
carefully processed in a way to retain flavanols.
Developing research suggests that flavanols may
impact heart health in a variety of ways.
RESEARCH
Blood Pressure
Cocoa flavanols may play a role in maintaining healthy blood pressure by
maintaining blood vessel health. There is a particular population of people
living off the coast of Central America who have both a high intake of cocoa
and a correspondingly low incidence of hypertension (high blood pressure).
Researchers speculate that there may be a connection. The traditional diet of
this population, called the Kuna Amerinds, includes
a great deal of salt, which is typically
associated with high blood pressure.
However, the group has a very low
incidence of hypertension. It is
suggested that the unusually high intake
of flavanols from a cocoa drink that is a
traditional part of the Kuna diet may play
a role in supporting healthy blood pressure
in this population. Research also suggests that
cocoa flavanols may increase levels of nitric oxide in the
blood. Nitric oxide is important in opening up blood vessels to increase blood
flow and is therefore important in maintaining healthy blood pressure.
Blood Flow
Flavanols may also support healthy blood flow by reducing platelet stickiness
in the blood. Platelets are round disks found in the blood, which play a role in
blood clotting. In the initial stage of injury a blood clot will act as a plug to
stop the loss of blood. However, in the case of chronic injury to the heart as
in heart disease, blood clots can be lethal, potentially blocking an artery vital
to proper blood flow through the heart. Preliminary clinical studies found that
when study participants consumed flavanol-rich cocoa or chocolates,
compared to a control with low levels of flavanols, there was a corresponding
reduced tendency for platelets to stick together – an effect similar to the
effect caused by the ingestion of aspirin. In fact, one study had participants
take flavanol-rich chocolate and a baby aspirin and saw an even greater effect
with the combination over taking either one alone.
Antioxidant
Flavanols maintain heart health Flavanol Content in Food and Beverages
600
by acting as antioxidants. In
500
the body, antioxidants help to
400
neutralize free radicals, which
300
are natural by-products of
200
metabolism. All processes in
100
the body, including when the
0
body breaks down food to use
Apple
Cherry
Chocolate Red Wine Black Tea
for energy, may create free Adapted From: Hannum SM et al. Nutr Today 2002; 37:103-109
radicals. Free radicals can
damage healthy tissues and cells if they are not counteracted by an
antioxidant. Importantly, antioxidants appear to help reduce the oxidation of
LDL or “bad” cholesterol. When LDL cholesterol is oxidized there is a
likelihood that plaques can form in blood vessels. As plaque builds up in the
arteries, a blockage may occur leading to a heart attack. It is important to keep
vessels free from plaque build-up to maintain heart health. Several studies
suggest a decreased production of free radicals, an inhibition of LDL oxidation
and an increase in antioxidant capacity in the blood with ingestion of flavanol
rich chocolate.
Flavanols
(mg/100g or mg/100ml)
Chocolate is one of the favorite foods of people all
over the world. But in ancient times even before
chocolate was enjoyed for its delicious taste, it was
believed to promote good health and to be useful
for medicinal purposes. Scientists of today are
discovering through research that yesterday’s health
giving beliefs about chocolate just may hold true.
©2003 Mars, Incorporated