Chocolate Hearts - research indicates chocolate contains antioxidants called flavonoids that reduce risk of cardiovascular disease

Science News, March 18, 2000 by Janet Raloff

Erdman likens the situation to Quaker Oats' funding of research that laid the foundation for studies that proved oats' ability to lower serum cholesterol. Similarly, soy producers funded most of the initial work showing that proteins and antioxidants in their crops could fight heart disease. When it comes to potential neutraceuticals--foods offering health benefits--publication of a critical mass of promising, peer-reviewed, industry-financed studies appears necessary before the government will step in with financial support, Erdman says.

While U.S. chocolate makers would love to be able to adorn their labels with health claims, Schmitz says that "a lot of research needs to be done before we get to that point."

If that ever happens, chocolate will have come full circle, says Louis E. Grivetti, a nutritional historian at UC Davis. His research team is documenting extensive medicinial use of chocolate and cocoa that dates back at least 500 years throughout Europe and the Americas. Healers used them to treat dozens of conditions, including tuberculosis, anemia, gastrointestinal upset, and kidney stones.

Concludes Norman K. Hollenberg of Harvard Medical School in Boston, who cochaired the AAAS symposium, "The issue [today] isn't should we or should we not be recommending chocolate. The fact is, we are eating chocolate"--more than 12 pounds per person in the United States each year. The new data suggest that unless we overindulge, says Hollenberg, "people should not feel guilty about eating it."