http://www.sciencenews.org/articles/20050813/food.asp

You don't have to like Willy Wonka to wish you had your own chocolate factory.
Americans consume about 1.5 million metric tons of chocolate confectionery
products each year, and they spend nearly $10 billion to do so.

Perhaps that's not enough. Chocolate manufacturers seem increasingly to be
aiming at a new market: health foods. Some new and soon-to-be-released
chocolate products tout the fact that they are rich in flavonoids or in cocoa,
which usually contains those potentially heart-healthy plant compounds.

A new study in Italy suggests that consuming flavonoid-rich dark chocolate
instead of flavonoid-free white chocolate could not only lower blood pressure
and cholesterol-benefits suggested by some prior studies-but also improve the
body's processing of sugar. That, in theory, could guard against diabetes. Is
dark chocolate emerging as a health food?

No, researchers maintain. "I'm not suggesting that dark chocolate is now some
therapeutic medicine," says Jeffrey B. Blumberg of Tufts University, who
collaborated on the Italian study. Nevertheless, he says, the new finding
suggests that specific flavonoids have beneficial effects on several measures
of health.

"Perhaps," says Claudio Ferri, the leader of the new study,
"a little bit of
cocoa per day can be useful." But he's quick to add that most chocolate
products are loaded with calories, so adding them to what a person already
eats daily would add pounds. "The potential benefits will be surely bypassed
and exceeded by excessive weight gain," says Ferri, an internist at the
University of L'Aquila.

Dark chocolates, especially those made with minimal processing, may be better
for you than alternative indulgences (see Chocolate-Science News and Chocolate
Hearts). They tend to contain more flavonoids, and somewhat less saturated fat,
than does milk chocolate. Cocoa powder and baking chocolate usually contain
even more flavonoids than dark chocolate does. White chocolate typically has
none.

Ferri and his colleagues tested a diet containing 100 grams per day of dark
chocolate, in the form of commercially available "Ritter Sport"
bars sold by
Germany-based company Alfred Ritter. Blumberg's lab determined that each
bar contained about 100 milligrams of flavanols, which are flavonoids that are
relatively easy to measure. Blumberg estimates that there were about 400
milligrams of other flavonoids in each bar. 

For 15 days, 10 volunteers with high blood pressure got those bars and 10
others ate white chocolate bars that contained no flavanols. After a 1-week
break, the two groups switched the chocolate they were eating.

Each bar contained 480 calories, so the researchers advised the volunteers to
eliminate some other sources of calories during the experiment. "We carefully
instructed the patients to prepare the diet without increasing calorie intake,"
Ferri says. The subjects weren't obese initially, and none gained a significant
amount of weight during the study.
During the half month when volunteers ate dark chocolate, their average
systolic blood pressure decreased from 136 to 124 millimeters of mercury.
Diastolic blood pressure fell from 88 to 80. There was no change in blood
pressure in people while they ate white chocolate bars.

Furthermore, dark chocolate consumption accelerated the body's metabolism of
blood sugar, or glucose, a process that involves the hormone insulin. Impaired
insulin function can lead to diabetes. Dark chocolate also lowered cholesterol
in the hypertensive patients, the researchers report in the August
Hypertension.

In a parallel trial, Ferri and his Italian colleagues tested 15 people with
blood pressure in the normal range. They, too, experienced a drop in blood
pressure and an improvement in insulin function while eating a daily bar of
dark chocolate. The Italians reported these findings in the March American
Journal of Clinical Nutrition.

Neither the Italian researchers nor Blumberg received funding or products for
the study from the chocolate industry. Harold H. Schmitz, chief scientist of
Mars, says he knows of only one past trial that got no industry funding, and
even it involved free chocolate provided by the industry.

Benefits associated with dark chocolate in past studies include improved
flexibility of the arteries, which can contribute to lower blood pressure, and
reduced stickiness of clot-forming blood components called platelets, which
might reduce the risk of strokes and other problems associated with unwanted
clotting (see Cardiovascular Showdown-Chocolate vs. Coffee). 

Once people have met their recommended daily intake of fruits, vegetables, and
other nutritious foods, most of them can safely consume a small number of
"discretionary calories" in any form they wish, says cardiovascular
nutritionist Penny Kris-Etherton of Pennsylvania State University. But the
calories in most chocolate bars exceed the typical discretionary range, which
Kris-Etherton estimated to be no more than 200 calories for herself. "It's
especially hard for someone with low calorie needs to work in a candy bar that
might have 250 calories. I can't even eat a whole candy bar or I'll exceed my
discretionary allowance for the day."

Given flavonoids' apparent benefits, she said, "I wish there were some other
ways to incorporate cocoa in our diet apart from confectionary products and
desserts."

That's one area where scientists are hard at work, according to Carl L. Keen, a
professor of nutrition and internal medicine at the University of California,
Davis, who has collaborated with chocolate manufacturer Mars. He said
researchers are close to identifying specific, beneficial compounds in cocoa
that could be used to enrich foods or create medications. Last month, Mars
announced that it's courting pharmaceutical companies interested in
synthesizing cocoa constituents such as flavonoids. 

For now, consumers must carry on with little information about whether
beneficial compounds that may be in their favorite chocolate offset all the
sugar and fat in there too.

Chocolate is "a pleasure food with reduced health risks," says
Lalita Kaul, a
nutritionist at Howard University Medical School and a spokeswoman for the
American Dietetic Association. "It has no health risks in moderation," she
says.

But, she adds, "if somebody takes two bars a day, I'll say, 'Can we cut it
down, maybe to one initially and then a half?'" 

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