Heart-Healthy Chocolate: Dark and Bitter Treat
22.05.12
The catch, says David L. Katz, director of Yale University's Prevention Research Center, is that exactly how much chocolate is needed for a health benefit isn't known. "Chocolate is a concentrated source of calories, so it's important to keep the dose within therapeutic range," he says.
Most chocolate isn't labeled with milligrams of flavanols and there's no industry or scientific standard yet for measuring flavanols in chocolate. One objective measure is the cocoa percentage on the label. Milk chocolate can be as little as 10% cocoa paste by weight, with the rest in sugar, milk and other ingredients. Dark-chocolate bars typically contain 50% to 60% cocoa by weight, scientists say.
"The higher the percentage of cocoa, the higher the flavanol content, the higher the antioxidant content and thus we believe the greater positive health benefit," says Washington, D.C., nutritionist Joy Dubost, a spokeswoman for the Academy of Nutrition and Dietetics, a trade group.
A growing number of specialty products are offering higher-test cocoa, as much as 100%, which makers say are minimally processed to retain as many nutrients as possible. Most of the brands don't have lab tests on the amount of flavanols, so there's no way to make a comparison.
Source: Wall Street Journal