Editing Chocolate (section)

=== 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.