Chocolate and Health

Cocoa beans are like other seeds in that they contain high amounts of saturated fats, used in the plant to support the embryo until it sprouts roots and leaves. However, the fat content can be compared to that of avocados or olive oil. Much of the fat in cocoa butter is stearic acid, which is quickly converted into oleic acid, an unsaturated fatty acid.

Chocolate consumption is believed to reduce the risk of heart disease in the way that red wine flavanols do. Cocoa particles are a rich source of antioxidant phenolic compounds, which prevent fat-like substances such as LDL (Low Density Lipoproteins) from oxidizing and clogging arteries. Added sugar or milk dilutes the cocoa solids and their phenolics. The dutching process also reduces phenolics in cocoa. Milk proteins bind phenolics and prevent us from absorbing them. Therefore, the type and quality of chocolate consumed matters in relation to its effects on heart health.

There is no link established for the consumption of chocolate and acne. Chocolate is not a causative agent for acne, nor does it have any effect on acne. It does not worsen a condition or make it better. Acne is more likely to be affected by stress level and hormones than diet.

Chocolate is not responsible for cavities. The high-sugar content in some chocolate is more likely to be the culprit than the cocoa parts. In fact, cocoa butter has been used to coat teeth and prevent plaque formation.

Eating chocolate may have some psychological benefits as discussed in the section Chocolate and the Brain.