Editing Chocolate (section)

== Health effects ==
{{More medical citations needed|reason=Outdated research, i.e. lead citing 2005 research|date=September 2024}}
{{nutritional value
| name = Candies, milk chocolate
| water = 1.5 g
| kJ = 2240
| protein = 7.6 g
| fat = 29.7
| carbs = 59.4
| fiber = 3.4 g
| opt1n = [[Theobromine]]
| opt1v = 205 mg
| sugars = 51.5 g
| calcium_mg = 189
| iron_mg = 2.4
| magnesium_mg = 63
| phosphorus_mg = 208
| potassium_mg = 372
| sodium_mg = 79
| zinc_mg = 2.3
| manganese_mg = 0.5
| selenium_ug = 4.5
| vitC_mg = 0
| thiamin_mg = 0.1
| riboflavin_mg = 0.3
| niacin_mg = 0.4
| vitB6_mg = 0.0
| folate_ug = 11
| vitB12_ug = 0.7
| pantothenic_mg = 0.5
| choline_mg = 46.1
| vitA_iu = 195
| vitE_mg = 0.5
| vitK_ug = 5.7
| cholesterol = 23 mg
| caffeine = 20 mg
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/167587/nutrients Link to USDA Database entry]
}}

=== Nutrition ===
One hundred grams of milk chocolate supplies 540 [[calories]]. It is 59% [[carbohydrates]] (52% as [[sugar]] and 3% as [[dietary fiber]]), 30% fat and 8% [[protein]] (table). Approximately 65% of the fat in milk chocolate is [[saturated fat|saturated]], mainly [[palmitic acid]] and [[stearic acid]], while the predominant [[unsaturated fat]] is [[oleic acid]] (table).

One hundred grams of milk chocolate is an ''excellent source'' (over 19% of the [[Daily Value]], DV) of [[riboflavin]], [[vitamin B12]] and the [[dietary minerals]] [[manganese]], [[phosphorus]] and [[zinc]]. Chocolate is a ''good source'' (10–19% DV) of [[calcium]], [[magnesium]] and [[iron]].

===Phytochemicals===
{{also|Polyphenol#Research}}

Chocolate contains [[polyphenol]]s, especially [[flavan-3-ol]]s (catechins) and smaller amounts of other [[flavonoid]]s.<ref name="pmid30620683">{{cite journal | vauthors=Zięba K, Makarewicz-Wujec M, Kozłowska-Wojciechowska | title=Cardioprotective mechanisms of cocoa | journal=Journal of the American College of Nutrition | volume=38 | issue=6 | pages=564–575 | year=2019 | doi = 10.1080/07315724.2018.1557087 | pmid=30620683| s2cid=58582304 }}</ref><ref>{{Cite journal|last1=Miller|first1=K. B.|last2=Hurst|first2=W. J.|last3=Payne|first3=M. J.|last4=Stuart|first4=D. A.|last5=Apgar|first5=J.|last6=Sweigart|first6=D. S.|last7=Ou|first7=B.|year=2008|title=Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders|journal=Journal of Agricultural and Food Chemistry|volume=56|issue=18|pages=8527–33; 8527|doi=10.1021/jf801670p|pmid=18710243|bibcode=2008JAFC...56.8527M }}</ref> It also contains [[alkaloid]]s, such as [[theobromine]], [[phenethylamine]], and [[caffeine]], <ref>{{cite web|url=http://www.health.nsw.gov.au/mhdao/Factsheets/Pages/caffeine.aspx|title=Caffeine|website=New South Wales Government|archive-url=https://web.archive.org/web/20150924011118/http://www.health.nsw.gov.au/mhdao/Factsheets/Pages/caffeine.aspx|archive-date=24 September 2015|url-status=live|access-date=8 September 2015}}</ref> which are under study for their potential effects in the body.<ref>{{cite journal|last1=Miller |first1=Kenneth B. |last2=Hurst |first2=W. Jeffrey |last3=Flannigan |first3=Nancy |last4=Ou |first4=Boxin |last5=Lee |first5=C. Y. |last6=Smith |first6=Nancy |last7=Stuart |first7=David A. |title=Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao |journal=Journal of Agricultural and Food Chemistry |volume=57 |issue=19 |pages=9169–80 |year=2009 |pmid=19754118 |doi=10.1021/jf901821x |bibcode=2009JAFC...57.9169M }}</ref>

===Heavy metals===
[[File:Chocolate02.jpg|thumb|Chocolate bar in a bowl of chocolate]]
It is unlikely that chocolate consumption in small amounts causes [[lead poisoning]]. Some studies have shown that lead may bind to cocoa shells, and contamination may occur during the manufacturing process.<ref name="Rankin">{{cite journal |last1=Rankin|first1=CW|last2=Nriagu |first2=JO |last3=Aggarwal |first3=JK |last4=Arowolo |first4=TA |last5=Adebayo |first5=K |last6=Flegal |first6=AR |title=Lead contamination in cocoa and cocoa products: isotopic evidence of global contamination |journal=Environmental Health Perspectives |volume=113 |issue=10 |pages=1344–1348 |date=October 2005 |pmid=16203244 |pmc=1281277 |doi=10.1289/ehp.8009|bibcode=2005EnvHP.113.1344R }}</ref> One study showed the mean lead level in milk chocolate candy bars was 0.027&nbsp;μg lead per gram of candy;<ref name="Rankin" /> another study found that some chocolate purchased at U.S. [[supermarket]]s contained up to 0.965&nbsp;μg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1&nbsp;μg of lead per gram.<ref>{{cite journal |last1=Heneman |first1=Karrie |last2=Zidenberg-Cherr |first2=Sheri |title=Is lead toxicity still a risk to U.S. children? |journal=California Agriculture |volume=60 |issue=4 |year=2006 |pages=180–4 |doi=10.3733/ca.v060n04p180 |doi-access=free }}</ref> In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.<ref>{{cite web |first=Lorraine |last=Heller |title=FDA issues new guidance on lead in candy |publisher=FoodNavigator.com |date=29 November 2006 |url=http://www.foodnavigator-usa.com/news/ng.asp?id=72399-lead-candy |access-date=15 February 2007 |archive-date=31 March 2010 |archive-url=https://web.archive.org/web/20100331092648/http://www.foodnavigator-usa.com/news/ng.asp?id=72399-lead-candy |url-status=live }}</ref> Studies concluded that "children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead, [as] one 10 g cube of dark chocolate may contain as much as 20% of the daily lead oral limit. Moreover chocolate may not be the only source of lead in their nutrition"<ref>{{cite journal|last1=Yanus |first1=Rinat Levi |last2=Sela |first2=Hagit |last3=Borojovich |first3=Eitan J.C. |last4=Zakon |first4=Yevgeni |last5=Saphier |first5=Magal |last6=Nikolski |first6=Andrey |last7=Gutflais |first7=Efi |last8=Lorber |first8=Avraham |last9=Karpas |first9=Zeev |title=Trace elements in cocoa solids and chocolate: An ICPMS study |journal=Talanta |volume=119 |pages=1–4 |year=2014 |pmid=24401377 |doi=10.1016/j.talanta.2013.10.048 }}</ref> and "chocolate might be a significant source of [[cadmium]] and lead ingestion, particularly for children."<ref>{{cite journal |last1=Villa |first1=Javier E. L. |last2=Peixoto |first2=Rafaella R. A. |last3=Cadore |first3=Solange |title=Cadmium and Lead in Chocolates Commercialized in Brazil |journal=Journal of Agricultural and Food Chemistry |volume=62 |issue=34 |pages=8759–63 |year=2014 |pmid=25123980 |doi=10.1021/jf5026604 |bibcode=2014JAFC...62.8759V }}</ref> According to a 2005 study, the average [[lead]] concentration of cocoa beans is ≤ 0.5&nbsp;ng/g, which is one of the lowest reported values for a natural food.<ref name="Rankin" /> However, during cultivation and production, chocolate may absorb lead from the environment (such as in atmospheric emissions of now unused leaded gasoline).<ref name="Rankin" /><ref>{{Cite web |title=The World Has Finally Stopped Using Leaded Gasoline |url=https://www.npr.org/2021/08/30/1031429212/the-world-has-finally-stopped-using-leaded-gasoline-algeria-used-the-last-stockp |access-date= |website=[[NPR]] |archive-date=28 November 2023 |archive-url=https://web.archive.org/web/20231128043201/https://www.npr.org/2021/08/30/1031429212/the-world-has-finally-stopped-using-leaded-gasoline-algeria-used-the-last-stockp |url-status=live }}</ref>

The [[European Food Safety Authority]] recommended a tolerable weekly intake for cadmium of 2.5 [[microgram]]s per kg of body weight for Europeans, indicating that consuming chocolate products caused exposure of about 4% among all foods eaten.<ref name="foodsafetynews/2021/lowers-cadmium">{{cite news |last1=Whitworth |first1=Joe |title=EU lowers lead and cadmium limits for food products |url=https://www.foodsafetynews.com/2021/08/eu-lowers-lead-and-cadmium-limits-for-food-products/ |access-date=15 March 2023 |work=Food Safety News |date=13 August 2021 |archive-date=15 March 2023 |archive-url=https://web.archive.org/web/20230315135706/https://www.foodsafetynews.com/2021/08/eu-lowers-lead-and-cadmium-limits-for-food-products/ |url-status=live }}</ref><ref>{{CELEX|32021R1323|text=Commission Regulation (EU) 2021/1323 of 10 August 2021 amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in certain foodstuffs}}. (Implicitly repealed by {{CELEX|32023R0915}}.)</ref> Maximum levels for baby foods and chocolate/cocoa products were established under Commission Regulation (EU) No 488/2014.<ref>{{CELEX|32014R0488|text=Commission Regulation (EU) No 488/2014 of 12 May 2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in foodstuffs Text with EEA relevance}}. (Implicitly repealed by {{CELEX|32023R0915}}.)</ref> [[1986 California Proposition 65]] requires a warning label on chocolate products having more than 4.1 mg of cadmium per daily serving of a single product.<ref name="confectionerynews/cadmium-lead-chocolate">{{cite news |last1=Nieburg |first1=Oliver |title=Killing at source: How to avoid cadmium and lead in chocolate |url=https://www.confectionerynews.com/Article/2016/09/16/How-to-avoid-cadmium-and-lead-in-chocolate-Safety-recall-prevention |access-date=14 March 2023 |publisher=Confectionery News |date=15 September 2016 |quote=Last updated on 13-Aug-2019 |archive-date=1 February 2023 |archive-url=https://web.archive.org/web/20230201162436/https://www.confectionerynews.com/Article/2016/09/16/How-to-avoid-cadmium-and-lead-in-chocolate-Safety-recall-prevention |url-status=live }}</ref><ref name="consumerreports/a8480295550">{{cite news |title=Lead and Cadmium Could Be in Your Dark Chocolate |url=https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/ |access-date=14 March 2023 |work=Consumer Reports |archive-date=12 January 2023 |archive-url=https://web.archive.org/web/20230112194257/https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/ |url-status=live }}</ref><ref name="19393210.2017.1420700">{{cite journal |last1=Abt |first1=Eileen |last2=Fong Sam |first2=Jennifer |last3=Gray |first3=Patrick |last4=Robin |first4=Lauren Posnick |title=Cadmium and lead in cocoa powder and chocolate products in the US Market |journal=Food Additives & Contaminants: Part B |date=3 April 2018 |volume=11 |issue=2 |pages=92–102 |doi=10.1080/19393210.2017.1420700|pmid=29310543|s2cid=13677509 }}</ref>

===Caffeine===
One tablespoonful (5 grams) of dry unsweetened [[cocoa powder]] has 12.1&nbsp;mg of caffeine<ref>{{Cite web|url=https://nutritiondata.self.com/facts/sweets/5471/2|title=Cocoa, dry powder, unsweetened Nutrition Facts & Calories|website=nutritiondata.self.com|language=en-US|access-date=24 August 2018|archive-date=24 August 2018|archive-url=https://web.archive.org/web/20180824034242/https://nutritiondata.self.com/facts/sweets/5471/2|url-status=live}}</ref> and a 25-g single serving of dark chocolate has 22.4&nbsp;mg of caffeine.<ref>{{Cite web|url=https://nutritiondata.self.com/facts/sweets/10638/2|title=Candies, chocolate, dark, 70–85% cocoa solids Nutrition Facts & Calories|website=nutritiondata.self.com|language=en-US|access-date=24 August 2018|archive-date=24 August 2018|archive-url=https://web.archive.org/web/20180824034245/https://nutritiondata.self.com/facts/sweets/10638/2|url-status=live}}</ref> This is much less than the amount found in coffee, of which a single 7&nbsp;oz. (200&nbsp;ml) serving may contain 80–175&nbsp;mg of caffeine,<ref name="Bunker">{{cite journal|last1=Bunker|first1=M. L.|last2=McWilliams|first2=M.|year=1979|title=Caffeine content of common beverages|journal=Journal of the American Dietetic Association|volume=74|issue=1|pages=28–32|doi=10.1016/S0002-8223(21)39775-9|pmid=762339|s2cid=10192823}}</ref> though studies have shown psychoactive effects in caffeine doses as low as 9&nbsp;mg, and a dose as low as 12.5&nbsp;mg was shown to have effects on cognitive performance.<ref>{{Cite journal|last1=Smit|first1=H. J.|last2=Rogers|first2=P. J.|date=October 2010|title=Effects of low doses of caffeine on cognitive performance, mood and thirst in low and higher caffeine consumers|journal=Psychopharmacology|volume=152|issue=2|pages=167–173|issn=0033-3158|pmid=11057520|doi=10.1007/s002130000506|s2cid=7176784}}</ref>

===Theobromine and oxalate===
Chocolate may be a factor for [[heartburn]] in some people because one of its constituents, theobromine, may affect the [[Lower esophageal sphincter|esophageal sphincter]] muscle in a way that permits stomach acids to enter the [[esophagus]].<ref name="Latif">{{cite journal |author=Latif, R |date=March 2013 |title=Chocolate/cocoa and human health: a review |journal=Neth J Med |volume=71 |issue=2 |pages=63–8 |pmid=23462053 |url=http://www.njmonline.nl/getpdf.php?id=1269 |access-date=7 January 2019 |archive-date=31 March 2018 |archive-url=https://web.archive.org/web/20180331041216/http://njmonline.nl/getpdf.php?id=1269 |url-status=live }}</ref> [[Theobromine poisoning]] is an overdosage reaction to the bitter alkaloid, which happens more frequently in [[domestic animals]] than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling, and severe headache.<ref>{{Cite web |title=Theobromine: Toxicity summary |url=https://pubchem.ncbi.nlm.nih.gov/compound/Theobromine#section=Toxicity-Summary |access-date=26 November 2023 |publisher=PubChem, U.S. National Library of Medicine |date=25 November 2023 |archive-date=26 November 2023 |archive-url=https://web.archive.org/web/20231126153219/https://pubchem.ncbi.nlm.nih.gov/compound/Theobromine#section=Toxicity-Summary |url-status=live }}</ref>

Chocolate and cocoa contain moderate to high amounts of [[oxalate]],<ref>{{Cite journal | doi = 10.1016/j.jfca.2011.03.008 | title = Oxalate content in commercially produced cocoa and dark chocolate | year = 2011 | last1 = Schroder | first1 = Theresa | last2 = Vanhanen | first2 = Leo | last3 = Savage | first3 = Geoffrey P. | journal = Journal of Food Composition and Analysis | volume = 24 | issue = 7 | pages = 916–922}}</ref><ref>{{Cite journal | pmid = 8833428 | year = 1995 | last1 = Aremu | first1 = CY | last2 = Agiang | first2 = MA | last3 = Ayatse | first3 = JO | title = Nutrient and antinutrient profiles of raw and fermented cocoa beans | volume = 48 | issue = 3 | pages = 217–23 | journal = Plant Foods for Human Nutrition (Dordrecht, Netherlands) | doi=10.1007/bf01088443| bibcode = 1995PFHN...48..217A | s2cid = 21376588 }}</ref> which may increase the risk of [[kidney stone]]s.<ref>{{cite web|url=http://my.clevelandclinic.org/disorders/kidney_stones/np_overview.aspx |title=Kidney Stones: Overview from the Nephrology Department |publisher=Cleveland Clinic |url-status=dead |archive-url=https://web.archive.org/web/20130705020952/https://my.clevelandclinic.org/disorders/kidney_stones/np_overview.aspx |archive-date=5 July 2013 }}</ref>

====Non-human animals====
{{Main|Theobromine poisoning}}

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 [[Metabolism|metabolize]] the chemical effectively.<ref>{{cite book |author=Smit HJ |chapter=Theobromine and the Pharmacology of Cocoa |title=Methylxanthines |year=2011 |volume=200 |issue= <!-- -->|pages=201–34 |doi= 10.1007/978-3-642-13443-2_7|pmid=20859797 |series=Handbook of Experimental Pharmacology |isbn=978-3-642-13442-5 }}</ref> If animals are fed chocolate, the theobromine may remain in the circulation for up to 20&nbsp;hours, possibly causing [[epileptic seizure]]s, [[myocardial infarction|heart attacks]], [[internal bleeding]], and eventually death. Medical treatment performed by a [[veterinarian]] involves inducing [[vomiting]] within two hours of ingestion and administration of [[benzodiazepine]]s or [[barbiturate]]s for seizures, [[antiarrhythmic agents|antiarrhythmics]] for [[cardiac arrhythmia|heart arrhythmias]], and [[forced diuresis|fluid diuresis]].

A typical {{convert|20|kg|lb|adj=on}} dog will normally experience great intestinal distress after eating less than {{convert|240|g|oz}} of dark chocolate, but will not necessarily experience [[bradycardia]] or [[tachycardia]] unless it eats at least a half a kilogram (1.1&nbsp;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&nbsp;grams of baker's chocolate per kilogram of a dog's body weight (0.02&nbsp;oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical {{convert|25|g|oz|adj=on}} baker's chocolate bar would be enough to bring about symptoms in a {{convert|20|kg|lb|adj=on}} dog.  In the 20th century, there were reports that [[mulch]] made from cocoa bean shells is dangerous to dogs and livestock.<ref>{{cite journal |last1=Drolet |first1=R |last2=Arendt |first2=TD |last3=Stowe |first3=CM |title=Cacao bean shell poisoning in a dog |journal=Journal of the American Veterinary Medical Association |volume=185 |issue=8 |pages=902 |year=1984 |doi=10.2460/javma.1984.185.08.902 |pmid=6501051 }}</ref><ref>{{cite journal |last1=Blakemore |first1=F |last2=Shearer |first2=GD |title=The poisoning of livestock by cacao products |journal=Veterinary Record |year=1943 |volume=55 |issue=15 |pages=165 }}</ref>

=== Research ===
Commonly consumed chocolate is high in [[fat]] and [[sugar]], which are associated with an increased risk for [[obesity]] when chocolate is consumed in excess.<ref>{{Cite journal |last1=Powell-Wiley |first1=Tiffany M. |last2=Poirier |first2=Paul |last3=Burke |first3=Lora E. |last4=Després |first4=Jean-Pierre |last5=Gordon-Larsen |first5=Penny |last6=Lavie |first6=Carl J. |last7=Lear |first7=Scott A. |last8=Ndumele |first8=Chiadi E. |last9=Neeland |first9=Ian J. |last10=Sanders |first10=Prashanthan |last11=St-Onge |first11=Marie-Pierre |date=25 May 2021 |title=Obesity and Cardiovascular Disease: A Scientific Statement From the American Heart Association |journal=Circulation |volume=143 |issue=21 |pages=e984–e1010 |doi=10.1161/CIR.0000000000000973 |pmc=8493650 |pmid=33882682}}</ref>

Overall evidence is insufficient to determine the relationship between chocolate consumption and [[acne]].<ref name="bhate2013">{{cite journal|pmid=23210645|year=2013|last1=Bhate|first1=K|title=Epidemiology of acne vulgaris|journal=British Journal of Dermatology|volume=168|issue=3|pages=474–85|last2=Williams|first2=H. C.|doi=10.1111/bjd.12149|s2cid=24002879 |doi-access=}}</ref><ref name="Diet2010">{{cite journal|vauthors=Ferdowsian HR, Levin S|title=Does diet really affect acne?|journal=Skin Therapy Letter|volume=15|issue=3|pages=1–2, 5|date=March 2010|pmid=20361171|url=http://www.skintherapyletter.com/2010/15.3/1.html|access-date=8 August 2023|archive-date=21 February 2015|archive-url=https://web.archive.org/web/20150221185238/http://www.skintherapyletter.com/2010/15.3/1.html|url-status=live}}</ref> Various studies point not to chocolate, but to the high [[glycemic]] nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as potential causes of acne,<ref name="bhate2013" /><ref name="Diet2010" /><ref name="Acta2013">{{cite journal|last1=Melnik|first1=BC|last2=John|first2=SM|last3=Plewig|first3=G|title=Acne: risk indicator for increased body mass index and insulin resistance|journal=Acta Dermato-Venereologica|volume=93|issue=6|pages=644–9|date=November 2013|pmid=23975508|doi=10.2340/00015555-1677|doi-access=free}}</ref><ref name="Mahmood2014">{{cite journal|vauthors=Mahmood SN, Bowe WP |title=Diet and acne update: carbohydrates emerge as the main culprit|journal=Journal of Drugs in Dermatology|volume=13|issue=4|pages=428–35|date=April 2014|pmid=24719062}}</ref> along with other possible dietary factors.<ref name="bhate2013" /><ref>{{cite journal |vauthors=Magin P, Pond D, Smith W, Watson A |title=A systematic review of the evidence for 'myths and misconceptions' in acne management: diet, face-washing and sunlight |journal=Family Practice |volume=22 |issue=1 |pages=62–70 |date=February 2005 |pmid=15644386 |doi=10.1093/fampra/cmh715|doi-access=free }}</ref>

Food, including chocolate, is not typically viewed as [[addiction|addictive]].<ref name="Rogers2000">{{cite journal |last1=Rogers |first1=Peter J |last2=Smit |first2=Hendrik J |title=Food Craving and Food 'Addiction' |journal=Pharmacology Biochemistry and Behavior |volume=66 |issue=1 |pages=3–14 |year=2000 |pmid=10837838 |doi=10.1016/s0091-3057(00)00197-0 |s2cid=34391710 }}</ref> Some people, however, may want or crave chocolate,<ref name="Rogers2000" /> leading to a self-described term, ''chocoholic''.<ref name="Rogers2000" /><ref>{{cite news|url=https://www.webmd.com/diet/features/the-chocoholics-survival-guide|title=The Chocoholic's Survival Guide|last=Skarnulis|first=Leanna|work=webmd.com|access-date=14 April 2013|archive-date=3 March 2018|archive-url=https://web.archive.org/web/20180303153322/https://www.webmd.com/diet/features/the-chocoholics-survival-guide|url-status=live}}</ref>

By some [[Urban legend|popular myths]], chocolate is considered to be a [[mood (psychology)|mood enhancer]], such as by increasing [[aphrodisiac|sex drive]] or stimulating [[cognition]], but there is little scientific evidence that such effects are consistent among all chocolate consumers.<ref>{{cite journal|last1=Parker|first1=G|last2=Parker|first2=I|last3=Brotchie|first3=H|title=Mood state effects of chocolate|journal=Journal of Affective Disorders|date=June 2006|volume=92|issue=2–3|pages=149–59|pmid=16546266|doi=10.1016/j.jad.2006.02.007|s2cid=13297332}}</ref><ref name="Scholey">{{cite journal | last1=Scholey | first1=Andrew | last2=Owen | first2=Lauren | title=Effects of chocolate on cognitive function and mood: a systematic review | journal=Nutrition Reviews | volume=71 | issue=10 | year=2013 | issn=0029-6643 | doi=10.1111/nure.12065 | pages=665–681|pmid=24117885| doi-access=free }}</ref> If mood improvement from eating chocolate occurs, there is not enough research to indicate whether it results from the favorable flavor or from the [[stimulant]] effects of its constituents, such as caffeine, theobromine, or their parent molecule, [[xanthine|methylxanthine]].<ref name="Scholey" /> A 2019 review reported that chocolate consumption does not improve [[depression (mood)|depressive mood]].<ref name="Veronese2019">{{cite journal|vauthors=Veronese N, Demurtas J, Celotto S, Caruso MG, Maggi S, Bolzetta F, Firth J, Smith L, Schofield P, Koyanagi A, Yang L, Solmi M, Stubbs B|title=Is chocolate consumption associated with health outcomes? An umbrella review of systematic reviews and meta-analyses|journal=Clinical Nutrition|date=2019|volume=38|issue=3|pages=1101–08|pmid=29903472|doi=10.1016/j.clnu.2018.05.019|s2cid=49208983|url=https://arro.anglia.ac.uk/id/eprint/703068/3/Veronese_et_al_2018.docx|access-date=8 August 2023|archive-date=6 March 2023|archive-url=https://web.archive.org/web/20230306093708/https://arro.anglia.ac.uk/id/eprint/703068/3/Veronese_et_al_2018.docx|url-status=dead}}</ref>

Reviews support a short-term effect of lowering blood pressure by consuming cocoa products, but there is no evidence of long-term cardiovascular health benefit.<ref name="milliron">{{cite journal|last1=Milliron|first1=Tara|last2=Kelsberg|first2=Gary|last3=St Anna|first3=Leilani|year=2010|title=Clinical inquiries. Does chocolate have cardiovascular benefits?|url=http://www.mdedge.com/jfponline/article/63920/cardiology/does-chocolate-have-cardiovascular-benefits|journal=The Journal of Family Practice|volume=59|issue=6|pages=351–2|pmid=20544068|access-date=8 August 2023|archive-date=31 December 2018|archive-url=https://web.archive.org/web/20181231092314/https://www.mdedge.com/jfponline/article/63920/cardiology/does-chocolate-have-cardiovascular-benefits|url-status=live}}</ref><ref>{{cite journal|last1=Ried|first1=Karin|last2=Stocks|first2=Nigel P|last3=Fakler|first3=Peter|date=April 2017|title=Effect of cocoa on blood pressure|journal=The Cochrane Database of Systematic Reviews|volume=81|issue=9|pages=1121–6|doi=10.1002/14651858.CD008893.pub3|pmid=28439881|pmc=6478304}}</ref>  Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain [[cardiovascular diseases]]<ref>{{Cite journal | last1 = Buitrago-Lopez | first1 = A. | last2 = Sanderson | first2 = J. | last3 = Johnson | first3 = L. | last4 = Warnakula | first4 = S. | last5 = Wood | first5 = A. | last6 = Di Angelantonio | first6 = E. | last7 = Franco | first7 = O. H. | title = Chocolate consumption and cardiometabolic disorders: Systematic review and meta-analysis | doi = 10.1136/bmj.d4488 | journal = BMJ | volume = 343 | pages = d4488 | year = 2011 | pmid =  21875885| pmc =3163382 }}</ref> or enhances [[cognitive abilities]].<ref>{{Cite journal|title=Intake of Flavonoid-Rich Wine, Tea, and Chocolate by Elderly Men and Women Is Associated with Better Cognitive Test Performance| journal= Journal of Nutrition|volume=139|issue=1|pages= 120–127|author=Nurk, Eha|pmid=19056649|doi=10.3945/jn.108.095182|year=2009|last2=Refsum|first2=H.|last3=Drevon|first3=C. A.|last4=Tell|first4=G. S.|last5=Nygaard|first5=H. A.|last6=Engedal|first6=K.|last7=Smith|first7=A. D.|last8=Vollset|first8=SE|last9=Refsum|first9=H|doi-access=free}}</ref> While daily consumption of cocoa flavanols (minimum dose of 200&nbsp;mg) appears to benefit [[platelet]] and vascular function,<ref name="arranz" /> there is no good evidence to indicate an effect on [[heart attack]]s or [[stroke]]s.<ref name="arranz">{{cite journal|last1=Arranz|first1=S|last2=Valderas-Martinez|first2=P|last3=Chiva-Blanch|first3=G|last4=Casas|first4=R|last5=Urpi-Sarda|first5=M|last6=Lamuela-Raventos|first6=RM|last7=Estruch|first7=R|title=Cardioprotective effects of cocoa: clinical evidence from randomized clinical intervention trials in humans|journal=Molecular Nutrition & Food Research|date=June 2013|volume=57|issue=6|pages=936–47|pmid=23650217|doi=10.1002/mnfr.201200595|doi-access=free}}</ref><ref name="sudano">{{cite journal  |vauthors=Sudano I, Flammer AJ, Roas S, etal |title=Cocoa, blood pressure, and vascular function |journal=Curr. Hypertens. Rep. |volume=14 |issue=4 |pages=279–84 |date=August 2012  |pmid=22684995 |doi=10.1007/s11906-012-0281-8 |pmc=5539137 }}</ref> Research has also shown that consuming dark chocolate does not substantially affect [[blood pressure]].<ref name="reid">{{cite journal|pmid=28439881|year=2017|last1=Ried|first1=K|title=Effect of cocoa on blood pressure|journal=Cochrane Database of Systematic Reviews|volume=4|pages=CD008893|last2=Fakler|first2=P|last3=Stocks|first3=N. P|issue=5|doi=10.1002/14651858.CD008893.pub3|pmc=6478304}}</ref>

Swiss researchers found out in 2024 that they could separate and dry the fibrous endocarp and turn it into powder then combine it with juice from the pulp that surrounds the cacao seeds creating a sweet gel that could help lessen the use of so much refined sugar, as well as utilize more of the plant.<ref>{{cite web | url=https://www.sciencealert.com/theres-a-new-way-to-make-chocolate-thats-healthier-and-less-wasteful | title=Scientists Reinvent Chocolate with Secret Ingredient – It's Healthier and Less Wasteful | date=5 June 2024 }}</ref> This healthier option was inspired by looking at the fundamentals of making chocolate. Prior, the public accepted the use of the sweet herb [[stevia]] to replace sugar in chocolate, according to a 2017 study<ref>{{cite journal | url=https://pubmed.ncbi.nlm.nih.gov/27649486 | pmid=27649486 | date=2017 | title=Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extract | journal=Journal of the Science of Food and Agriculture | volume=97 | issue=8 | pages=2346–2352 | doi=10.1002/jsfa.8045 | vauthors = Torri L, Frati A, Ninfali P, Mantegna S, Cravotto G, Morini G | bibcode=2017JSFA...97.2346T | hdl=2318/1634988| hdl-access=free }}</ref> and several such chocolate products are on the market.