Before presenting you with some research-backed claims, an important disclaimer: Most of the research into chocolate consumption and health is based on high cocoa content chocolates or chocolate derivatives. Consumption of mass market chocolates which are typically overloaded with sugars, artificial ingredients and significant less cocoa, may not lead to a healthier you.
Here are the 5 claims:
Lowered risk for coronary heart diseases
A study conducted by America’s National Heart, Lung, and Blood Institute concluded that “chocolate consumption is inversely associated with prevalent coronary heart disease”
Lower Body Mass Index
Yes. Lower BMI. Researchers found a correlation between EATING chocolates and a lower BMI in a 2012 study. No. Wait. No. They found a correlation between eating chocolates FREQUENTLY and a lower BMI.
This is not a quack study. 1018 participants studied at the University of California, San Diego.
Improvement in brain blood flow and working memory
A Harvard Medical School research concludes that “There is a strong correlation between neurovascular coupling and cognitive function, and both can be improved by regular cocoa consumption in individuals with baseline impairments”
Reduction in blood pressure
A 2012 study analysing 20 past studies found that “Flavanol-rich chocolate and cocoa products may have a small but statistically significant effect in lowering blood pressure”
Induce better moods
Possibly the most important reason to eat chocolates – this 2013 Australian study found significant increases in calmness and contentedness due to chocolate consumption. This finding, the researchers say, “provides a rationale for exploring whether cocoa polyphenols can ameliorate the symptoms associated with clinical anxiety or depression”
Now… who wants some heart, waist, memory, blood flow and blood pressure friendly chocolates? Maybe some chocolates with cordyceps and no added sugar? Or however organic chocolates packed with probiotics?