Health effects of chocolate

The health effects of chocolate refer to the possible positive and negative effects on health of eating chocolate. Unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw chocolate is high in cocoa butter, a fat removed during chocolate refining, then added back in varying proportions during manufacturing. Manufacturers may add other fats, sugars, and powdered milk as well. Health effects- Acne: There is a popular belief that the consumption of chocolate can cause acne. This belief is not supported by scientific studies. Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as one potential cause of acne. Chocolate itself has a low glycemic index. Other dietary causes of acne cannot be excluded. Addiction: Food, including chocolate, is not typically viewed as addictive. Some people; however, may want or crave chocolate. This has led people to refer to themselves as chocoholics. Sex: It has been claimed that chocolate is an aphrodisiac. The reputed qualities of chocolate are most often associated with the pleasure of its consumption. Heart and blood vessels: Reviews support a short-term effect of lowering blood pressure; however, there is no evidence of long-term cardiovascular health effect. While cocoa consumption appears to benefit platelet and vascular function there is no good evidence that supports an effect on heart attacks or strokes. Stimulant: Chocolate contains caffeine, which is a mild stimulant. Theobromine also has similar effects. White chocolate contains only trace amounts of the caffeine and theobromine, because these chemicals are contained in the cocoa solids, not the cocoa butter, from which white chocolate is made. Weight gain: The effect of chocolate on weight is unclear. A concern is that excessive consumption of dark chocolate may promote weight gain which is a risk factors 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". Animal data, however, finds tentative benefits with respect to weight. Lead content: Chocolate consumption may have potential to cause mild lead poisoning, as some studies have shown that lead may bind to cocoa shells and contamination may occur during the manufacturing process. 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. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary. Polyphenol content: Chocolate contains polyphenols, especially flavan-3-ols (catechins) and flavonoids which are under study for their potential effects in the body. The following table shows the phenolic and flavonoid content of three different types of chocolate. Other animals: In sufficient amounts, the theobromine found in chocolate is toxic to animals such as cats, dogs, horses, parrots, and small rodents because they are unable to metabolise the chemical effectively. If animals are fed chocolate, the theobromine may remain in the circulation for up to 20 hours, possibly causing 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 diuresis. A typical 20-kilogram (44 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. Given access, dogs frequently consume chocolate at toxic levels because they like the taste of chocolate products and are capable of finding and eating quantities much larger than typical human servings. There are reports that mulch made from cacao bean shells is dangerous to dogs and livestock.