Chocolate Addicts

The Sweet History of Chocolate February 12, 2006 Chocolate has long played a role in romance, helping many love-struck men woo their favored girl. The tradition of giving chocolate is commonly associated with Valentines Day. This year, the National Confectioners Association estimates Americans will buy more than 35 million heart-shaped boxes of chocolate for Valentines Day. No longer are women the sole recipients. About 50 percent of women will likely give chocolate to their favored guy this year. The lure of chocolate goes back more than 2,000 years. In Central America, the Mayan Indians considered cacao to be a "food of the gods." The ancient Aztecs also prized cacao, making it into a warm, unsweetened beverage for use during special ceremonies. Wider popularity of chocolate grew when Cortez added sugar to the Aztec beverage and began cultivating the plants. The new sweetened beverage quickly became popular with wealthy Spaniards. It wasnt until the 1700s that mass production of cocoa made chocolate affordable to all. Up until the mid 1800s, chocolate was only served as a beverage. In 1847, the first solid eating chocolate was developed. In 1876, milk was added during production to create the familiar "milk chocolate." Today, milk chocolate is the most common form of eating chocolate sold in the U.S. Nutritional Value of Chocolate A milk chocolate candy bar (1.4 oz serving) has 210 calories and 13 grams of fat. By comparison, the same size dark chocolate bar has 200 calories and 11 grams of fat. Semi-sweet chocolate chips (about 80 pieces) have 190 calories and 12 grams of fat. While chocolate is often placed in the same "junk food" category as other candy, researchers say it may actually provide some health benefits. Chocolate contains a group of natural compounds, called flavonoids. Flavonoids are antioxidants, which help reduce the levels of damaging free radicals associated with many chronic medical conditions. Dark chocolate contains nearly twice the amount of antioxidants as milk chocolate. Research suggests a higher intake of antioxidants (also found in foods like fruits, vegetables, wine and tea) may reduce the risk of coronary artery disease, stroke, diabetes, high blood pressure and some types of cancer. Craving or Addiction? According to the Chocolate Manufacturers Association, chocolate is the most craved food item by women (for men, the most common food craving is pizza). Some people say they "cant live without chocolate." But are they really addicted? Antonio Cepeda-Benito, Ph.D., Psychology Professor and Researcher at Texas A & M University, says, "No." Addictions are caused by a physiological need to have a desired substance. Instead of a true addiction, people are drawn to chocolate by a strong craving for the food. There are several factors that can influence chocolate cravings. Some people believe chocolate contains chemicals that may elevate mood. Chocolate is often associated as a "reward food," further inflating mood when eaten. It also has a very distinctive, appealing aroma, texture and taste. Sometimes a craving for chocolate is associated with a habit (for example, if a person has a candy bar every day as a mid-afternoon snack). People who try to limit their consumption may find the cravings become more intense, increasing the risk of binging when they finally give in to the urge. While chocolate is not considered an addictive substance, research into chocolate cravings may help investigators develop a better understanding of real addictions and an eating disorder called bulimia. People with these problems often report strong cravings. If scientists can find a way to block the craving for chocolate, they may also be able to help some patients fight some addictions or bulimia. AUDIENCE INQUIRY For information on chocolate: Chocolate Manufacturers Association, http://www.chocolateusa.org/ National Confectioners Association, http://www.candyusa.org/ BIBLIOGRAPHY "Chocolate and Cravings," Vienna: National Confectioners Association, downloaded from website (http://www.candyusa.org/), January 20, 2006. "Chocolate and Health," Vienna: Chocolate Manufacturers Association, downloaded from website (http://www.chocolateusa.org/), January 20, 2006. "The Cocoa Bean," Vienna: National Confectioners Association, downloaded from website (http://www.candyusa.org/), January 20, 2006. Engler, Mary, Ph.D., et al., "Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Healthy Adults," Journal of the American College of Nutrition, June 2004, Vol. 23, No. 3, pp. 197-204. Fraga, C., et al., "Regular Consumption of a Flavanol-rich Chocolate Can Improve Oxidant Stress in Young Soccer Players," Clinics in Developmental Immunology, March 2005, Vol. 12, No. 1, pp. 11-17. Fraga, Cesar, "Cocoa, Diabetes, and Hypertension," American Journal of Clinical Nutrition, March 2005, Vol. 81, No. 3, pp. 541-542. Grassi, Davide, et al.., "Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives," Hypertension, August 2005, Vol. 46, No. 2, pp. 398-405. Grassi, Davide, et al., "Short-term Administration of Dark Chocolate is Followed by a Significant Increase in Insulin Sensitivity and a Decrease in Blood Pressure in Healthy Persons," American Journal of Clinical Nutrition, March 2005, Vol. 81, No. 3, pp. 611-614. "History of Chocolate," Vienna: Chocolate Manufacturers Association, downloaded from website (http://www.chocolateusa.org/), January 20, 2006. Keen, Carl., et al., "Cocoa Antioxidants and Health," American Journal of Clinical Nutrition, January 2005, Vol. 81, No. 1, pp. 298S-303S. Lesschaeve, Isabelle, and Ann Noble, "Dietary Polyphenols and Health," American Journal of Clinical Nutrition, January 2005, Vol. 81, No. 1, pp. 330S-335S. "Research Probes the Psychology of Food," Vienna: National Confectioners Association, downloaded from website (http://www.candyusa.org/), January 20, 2006. Scalbert, A., et al., "Dietary Polyphenols and the Prevention of Diseases," Critical Reviews in Food Science and Nutrition, 2005, Vol. 45, No. 4, pp. 287-306. Sies, Helmut, et al., "Cocoa Polyphenols and Inflammatory Mediators," American Journal of Clinical Nutrition, January 2005, Vol. 81, No. 1, pp. 304S-312S. "Valentines Day," Vienna: National Confectioners Association, downloaded from website (http://www.candyusa.org/), January 20, 2006. Research compiled and edited by Barbara J. Fister