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File:Main health effects of chocolate.png
Overview of the main health effects attributed to chocolate.[1]

While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory system.[2] Other beneficial effects suggested include anticancer, brain stimulator, cough preventor and antidiarrhoeal effects.[3] An aphrodisiac effect is yet unproven.

On the other hand, the unconstrained consumption large quantities of any energy-rich food such as chocolate is thought to increase the risk of obesity without a corresponding increase in activity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.

There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.[4]

A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.[5]

Benefici circolatori

Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called epicatechin.[6] Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily.[7] Template:Refnec. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.[8] Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.[9]

One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream.[10] Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.[11] Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack,[12] Template:Refnec.

Afrodisiaco

Nella tradizione popolare il cioccolato è considerato un afrodisiaco. Questa reputazione è dovuta in primo luogo dal piacere che si prova semplicemente nel consumarlo. Benché non ci sia prova delle proprietà afrodisiache del cioccolato, spesso viene usato come regalo tra innamorati.

Altri benefici

Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate [senza fonte]. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea [senza fonte].

Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age.[13]

Mars, Incorporated, a Virginia-based candy company, spends money each year on flavonol research.[14] The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. According to Mars-funded researchers at Harvard, the University of California, and European universities, cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.[15]

Template:Refnec. The ingredient theobromine was found to be almost one third more effective than codeine, the leading cough medicine.[16] Template:Refnec.

Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of cocoa.[17]

Rischio di obesità

The major concern that nutritionists have is that even though eating dark chocolate may not affect serum cholesterol, blood pressure or LDL oxidation, it is not known whether it favorably affect certain biomarkers of cardiovascular disease. Furthermore, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.[18]

Acne

 
Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.

There is a popular belief that the consumption of chocolate can cause acne. This belief is not supported by scientific studies. [19] [20] Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as a cause of acne. [21][22] [23][24] Chocolate itself has a low glycemic index.[25] In addition, it has been suggested that since chocolate boosts the serotonin levels in the brain, it might reduce stress and actually aid in restraining acne.[26] Other dietary causes of acne cannot be excluded yet, but more rigorous research is required.[27]

Piombo

Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet, with a potential to cause mild lead poisoning. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate.[28] Template:Refnec. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram.[29] In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.[30] While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.[31]

Tossicità negli animali

  Lo stesso argomento in dettaglio: Theobromine poisoning.

In sufficient amounts, the theobromine found in chocolate is toxic to animals such as horses, dogs, parrots, small rodents, and cats because they are unable to metabolise the chemical effectively.[4] If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment performed by a veterinarian involves inducing vomiting within two hours of ingestion and administration of benzodiazepines or barbiturates for seizures, antiarrhythmics for heart arrhythmias, and fluid diruesis.

A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that mulch made from cacao bean shells is dangerous to dogs and livestock.[32][33][34]

Come stimolante

 
Molten Chocolate
 
A chocolate sweet.
 
A model of the Reichstag made of chocolate at a Berlin shop
  Lo stesso argomento in dettaglio: Chocoholism.

Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:

Chocolate is a mild stimulant to humans mainly due to the presence of theobromine.[37] It is much more potent for horses, and its use in horse racing is prohibited.

  1. ^ Separate reference list for the image is available at its main page in Wikimedia Commons: Commons:File:Main health effects of chocolate.png#References.
  2. ^ Daniel J. DeNoon, Dark Chocolate Is Healthy Chocolate, su webmd.com, WebMD. URL consultato il 20 maggio 2008.
  3. ^ Marjorie Ingall, Chocolate can do good things for your heart, skin and brain, su cnn.com, CNN Health. URL consultato il 20 maggio 2008.
  4. ^ a b Errore nelle note: Errore nell'uso del marcatore <ref>: non è stato indicato alcun testo per il marcatore dogs
  5. ^ BBC NEWS Chocolate better than kissing, su news.bbc.co.uk, BBC News. URL consultato il 17 febbraio 2007.
  6. ^ Epicatechin
  7. ^ Dark Chocolate May Lower Blood Pressure, su webmd.com, WebMD. URL consultato il 29 maggio 2008.
  8. ^ Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. & Crozier, A. 2003. Plasma antioxidants from chocolate. Nature 424, 1013
  9. ^ Fiona Haynes, Chocolate as a Health Food?, su lowfatcooking.about.com, Low Fat Cooking. URL consultato il 3 marzo 2006.
  10. ^ Chocolate: Food of the Gods., su ynhh.org, Yale-New Haven Hospital. URL consultato il 3 marzo 2006.
  11. ^ Kondo K, Hirano R, Matsumoto A, Igarashi O, Itakura H., Inhibition of LDL oxidation by cocoa, Lancet, November 1996; 348(2):1514.
  12. ^ Emma Ross, Dark Chocolate Could Help Hearts, su cbsnews.com, CBS News. URL consultato il 29 maggio 2008.
  13. ^ New Benefits Found in Chocolate, su archive.newsmax.com, Reuters. URL consultato il 19 febbraio 2007.
  14. ^ Cocoa flavonols emerging as functional food ingredients, su nutraingredients.com, Nutra Ingredients. URL consultato il 17 maggio 2008.
  15. ^ Elissa Silverman, The Standard - Mars talks up cocoa's medicinal potential - World Section, su thestandard.com.hk, The Standard. URL consultato il 27 giugno 2006.
  16. ^ Omar S. Usmani, Maria G. Belvisi, Hema J. Patel, Natascia Crispino, Mark A. Birrell, Márta Korbonits, Dezso Korbonits, and Peter J. Barnes, Theobromine inhibits sensory nerve activation and cough, in FASEB Journal, vol. 19, n. 2, February 2005, pp. 231–233, DOI:10.1096/fj.04-1990fje. URL consultato il 27 giugno 2006.
  17. ^ A study done at Children's Hospital & Research Center Oakland, in collaboration with scientists at Heinrich Heine University in Germany: Maximilian Schuier, Helmut Sies, Beate Illek, and Horst Fischer, Cocoa-Related Flavonoids Inhibit CFTR-Mediated Chloride Transport across T84 Human Colon Epithelia, in Journal of Nutrition, vol. 135, n. 10, October 2005, pp. 2320–2325. URL consultato il 2 maggio 2007.
  18. ^ Stuart J. Adams, A Critical Look at the Effects of Cocoa on Human Health., su nutra-smart.net, Pabulum, 2004 Issue 61. URL consultato il 3 marzo 2006.
  19. ^ Kruszelnicki, Karl S. (June 8, 2004), “Chocolate-Flavoured Acne” (http://www.abc.net.au/science/articles/2004/06/08/1110361.htm). ABC Science.
  20. ^ Porter,Leah L. (June 2006). “Benefits of Cocoa Polyphenols.” (http://www.chocolateusa.org/pdfs/PMCA_article_June06_MC.pdf) The Manufacturing Confectioner, p. 52.
  21. ^ Smith, Robyn N., Mann, Neil J., Braue, Anna, Maekelaeinen, Henna, Varigos, George A. (July 2007). "A low-glycemic-load diet improves symptoms in acne vulgaris patients: A randomized controlled trial" (abstract at http://www.ajcn.org/cgi/content/abstract/86/1/107). American Journal of Clinical Nutrition 86(1), pp. 107-115.
  22. ^ O’Connor, Anahad (February 23, 2009). “The Claim: Sugar in the Diet Can Lead to Acne” (http://www.nytimes.com/2009/02/24/health/24real.html). New York Times.
  23. ^ “Chocolate” (http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/(Pages)/Chocolate?OpenDocument). Better Health Channel. Retrieved April 3, 2009.
  24. ^ Cordain, Loren, Lindeberg, Staffan, Hurtado, Magdalena, Hill, Kim, Eaton, S. Boyd, Brand-Miller, Jennie (December 2002). "Acne Vulgaris: A Disease of Western Civilization” (http://archderm.ama-assn.org/cgi/content/full/138/12/1584). Archives of Dermatology 138 (12), pp. 1584-1590.
  25. ^ “Sweet News for Managing Blood Sugar.” allchocolate.com. http://www.allchocolate.com/health/basics/glycemic_effects.aspx. Retrieved April 3, 2009.
  26. ^ “The Chocolate and Acne Myth.” The Acne Resource Center Online. http://www.acne-resource.org/acne-articles/chocolate-myth.html. Retrieved April 3, 2009.
  27. ^ Magin P, Pond D, Smith W, Watson A, A systematic review of the evidence for 'myths and misconceptions' in acne management: diet, face-washing and sunlight, in Fam Pract, vol. 22, n. 1, 2005, pp. 62–70, DOI:10.1093/fampra/cmh715.
  28. ^ Rankin CW, Nriagu JO, Aggarwal JK, Arowolo TA, Adebayo K, Flegal AR. (2005) Lead contamination in cocoa and cocoa products: isotopic evidence of global contamination. Environmental Health Perspectives Oct;113(10):1344-8. [1] Abstract)
  29. ^ Karrie Heneman and Sheri Zidenberg-Cherr, "Is Lead Toxicity Still a Risk to U.S. Children?", California Agriculture, Volume 60, Number 4 2006. [2] (accessed 15 February 2007)
  30. ^ Lorraine Heller, "FDA issues new guidance on lead in candy", FoodNavigator.com November 29, 2006. [3] (accessed 15 February 2007)
  31. ^ Canfield RL, Henderson CR Jr, Cory-Slechta DA, Cox C, Jusko TA, Lanphear BP. (2003) Intellectual impairment in children with blood lead concentrations below 10 microg per deciliter. New England Journal of Medicine Apr;348(16):1517-26. [4] (Abstract)
  32. ^ Chocolate with Animals, su aspca.org, Animal Poison Control Center. URL consultato il 17 maggio 2008.
  33. ^ Drolet R, Arendt TD, Stowe CM. Cacao bean shell poisoning in a dog. JAVMA 1984;185(8): 902.
  34. ^ Blakemore F, Shearer GD. The poisoning of livestock by cacao products. Vet Record 1943;55(15).
  35. ^ a b R Matissek, Evaluation of xanthine derivatives in chocolate: nutritional and chemical aspects, in European Food Research and Technology, vol. 205, n. 3, Apr 1997, pp. 175–184.
  36. ^ Liebowitz, Michael R., The chemistry of love, Boston, Little, Brown, 1983, ISBN 0316524301.
  37. ^ Smit HJ, Gaffan EA, Rogers PJ, Methylxanthines are the psycho-pharmacologically active constituents of chocolate, in Psychopharmacology, vol. 176, n. 3-4, 2004, pp. 412–9, DOI:10.1007/s00213-004-1898-3.
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