Chocolate in Health and Nutrition

Chocolate has long been a topic of research with regard to its potential health drawbacks and benefits. The media has publicized studies that tout both positive and negative health effects, but Chocolate in Health and Nutrition aims to cut through popular mythology and outline the evidence in regard to the nutritional effects of chocolate. There are both positive and negative health effects of chocolate consumption. A variety of health benefits can come from eating dark chocolate. That evidence is well-established. Cocoa beans are rich in flavonoids, which are part of a class of plant-derived antioxidants called polyphenols shown to have heart-protective effects. Dark chocolate can reduce the risk of heart attack and has other cardioprotective actions if consumed regularly in small amounts. In addition chocolate has reported anti-cancer actions along with brain stimulation. It can also help reduce diarrhea and may reduce coughs and other health effects. Much of the chocolate consumed by the average American is milk chocolate which can be high in fat and calories because of the addition of sweeteners. The role that these additives may play in the weight increasing actions of candy and drinks is reviewed in this text. Also the pros and cons for removing chocolate from school diets are addressed in several chapters. Chocolate in Health and Nutrition is an important and timely new text that comprehensively evaluates the most current evidence on a host of potential clinical benefits of chocolate consumption as well as potential risks it may pose to health. Written by a group of international experts, Chocolate in Health and Nutrition will serve as an essential reference to all clinicians and researchers with an interest in the properties and nutritional benefits of chocolate.