Chocolate, the sweet medicine that protects the brain. Consumed in moderate amounts, chocolate with low sugar content and high cocoa content brings incredible benefits for the brain and beyond.
Cocoa products, which contain flavonoids, have been shown to have a potential role in preventing cardiometabolic diseases. Observational or experimental studies have suggested a positive influence on human health from chocolate consumption, precisely due to these flavonoids. Antioxidant, antihypertensive, anti-inflammatory, anti-atherosclerotic, and antithrombotic effects are described, explains Dr. Carmen Adella Srbu, primary neurologist at the Central Military Emergency University Hospital in Bucharest.
The increasing incidence of cardiometabolic and cerebrometabolic diseases places a significant burden on medical systems and society in general, the doctor tells us. It is very important to know what the risk factors are and how we can act to avoid becoming ill. A healthy lifestyle that includes plenty of exercise and a proper diet is the first step.
Chocolate, the sweet medicine that protects the brain
If specialists, after numerous studies, say that we can eat chocolate, moreover, that it has beneficial effects on the body, a well-informed consumer will only consider this part of the study. However, each study also has its warning: not every chocolate and not in any quantity is good for us!
Dr. Carmen Adella Srbu presented several such studies.
OBESE INDIVIDUALS UNDERESTIMATE CHOCOLATE CONSUMPTION
Adriana Buitrago-Lopez and collaborators evaluated the differences between low chocolate consumption and the pathology related to diseases such as diabetes, incidence, and mortality in cases of cardiovascular diseases and strokes.
The authors conducted a meta-analysis based on eight clinical studies that met the criteria set by researchers. The conclusions were that, although excessive chocolate consumption is harmful, a reasonable amount is associated with a reduction in the risk of cardiometabolic diseases by approximately one-third.
Current evidence supports that chocolate in moderate amounts prevents cardiometabolic diseases, especially if it has low sugar and fat content.
Thus, chocolate could be a natural food with a prophylactic role. It is important to verify the effects of different types of chocolate, as well as the quantity consumed, given the heterogeneity of eating habits and the diversity of products based on chocolate.
It has been difficult to correlate chocolate doses with disease risks, especially since obese individuals tend to always underestimate their chocolate consumption; they also have the highest risks of cardiovascular diseases.
IN THE SHORT TERM, COCOA REDUCES LDL CHOLESTEROL
Cocoa can be healthy, especially if it is processed as little as possible, so that the health-promoting qualities of flavonoids are not affected during this process. However, chocolate also contains sugar, milk, and additives, which increase caloric intake with negative effects on health, counteracting the beneficial effects of flavonoids (catechins, epicatechins, procyanidins) that consist of lowering cholesterol, reducing inflammation, and preventing the formation of clots. The roasting process of cocoa beans damages flavonoids.
Chocolate, the sweet medicine that protects the brain
Analyzing 24 clinical studies that focused on the effects of cocoa flavonoids, Dr. Ding and his team revealed that these reduce blood pressure and LDL cholesterol, increase HDL cholesterol (the beneficial one for the body), improve blood flow, and reduce insulin resistance (which can be effectively utilized by the body). Researchers confirmed the short-term beneficial effects of cocoa but did not demonstrate a reduction in long-term risks.
PROTECTS THE BRAIN, BUT DOES NOT PREVENT DEMENTIA
Cocoa has beneficial effects on the brain as well. A team of researchers from Harvard School of Medicine found that elderly individuals who drink two cups of cocoa a day for 30 days improve cerebral circulation, enhancing their thinking and memory. Less processed cocoa was used to preserve the properties of flavonoids.
In another study from 2012, researchers from Italy demonstrated that elderly patients with mild cognitive impairment, who may later develop Alzheimer’s dementia, and who consumed flavonoid-rich cocoa, performed better on tests assessing mental functions compared to a group consuming cocoa with a lower flavonoid content. Cocoa protects the brain but does not prevent dementia.
REDUCES THE RISK OF STROKE
A Swedish study (started in 1997), conducted on a group of 37,103 men over approximately 10 years, demonstrated that moderate chocolate consumption (62.9 grams/week) significantly reduces the risk of stroke. The participants were men aged between 45 and 79, living in central cities in Sweden, and were asked to provide detailed information about their diet and lifestyle.
Researchers evaluated chocolate consumption using a questionnaire that included the frequency of consuming specific products. The questionnaire included 96 different types of foods and drinks. After necessary adjustments (based on factors such as age, education, smoking, body mass index, physical activity, aspirin use, history of hypertension, and the presence or absence of atrial fibrillation), increased chocolate consumption was associated with a statistically significant reduced risk of stroke.
Chocolate, the sweet medicine that protects the brain
Comparing a group of men who consumed a small amount of chocolate with a group that consumed a large amount of chocolate, those in the latter group had a 17% reduced risk of stroke. The results were similar for cerebral infarction and hemorrhagic stroke. A limitation of the study was the self-reported chocolate consumption and measurement at a single point in time.
Another important limitation was the absence of information regarding the type of chocolate consumed. Consequently, any link between dark chocolate, previously associated with health benefits, could not be examined. However, it is known that in general, in Sweden, 90% of the chocolate consumed is milk chocolate, containing about 30% solid chocolate.
CONCLUSIONS
Excess caloric intake from milk chocolate, sugar, additives, and contraindications to cocoa consumption (intolerances, allergies, diseases such as epilepsy, etc.) should be avoided.
Chocolate with a high cocoa content (over 70%), with low sugar content, could be beneficial for health, especially if consumed in moderate amounts.
