Cocoa Linked to Lower Risk of Disease

February 21, 2007 11:20pm CST
The Dutch have a long history with chocolate. Although native Mexicans and their Spanish conquerors first used the bitter bean--and reported on its tonic powers--a Dutchman was the first to extract modern cocoa and neutralize its bitterness with alkali. The modern chocolate bar was born. Now, results from a study of aging Dutch men have shown that cocoa consumers were half as likely to die from disease than those who did not eat the sweet treat. Brian Buijsse of the National Institute for Public Health and the Environment in Bilthoven and his colleagues measured the cocoa intake of 470 men between 1985 and 2000 as part of the Zutphen Elderly Study, a longitudinal look at nearly 1,000 Dutch men between 65 and 84 years of age. The nutrition experts identified 24 cocoa-containing foods that the elderly men ate, ranging from dark chocolate bars to chocolate spreads. They summed the total amount of cocoa each consumed and came up with a grams-per-day measurement, which they used to separate the men into three groups: those who ate little chocolate, a modest amount, and the most.
1 response
• Philippines
22 Feb 07
I have been informed that there are some kinds of disease which warrants a higher intake of chocolates. I believe that one involves an illness akin to the liver. My youngest child also once said that taking some chocolates is good for the health especially for those with heart ailments. I could still remember that his doctor told him that it will be good for him to have a daily intake of chocolates as this will help him cope with is leukemia.