Chocolate has over 300 naturally occurring chemicals within it. The most infamous chemicals include caffeine, sugar, and cocoa. However, one of the lesser-known chemicals found in chocolate are referred to as flavenoids. Flavenoids are the same chemicals found in red wine and have been found lower LDL cholesterol (low density lipoproteins, “bad” cholesterol) levels as well as exert a protective effect against coronary heart disease. In addition to this, one-third of the fat content found in chocolate is in the form of stearic acid. Although it is a saturated fat, stearic acid exerts a neutral effect on cholesterol levels; that is, it does not appear to raise cholesterol levels, however, it does not appear to lower them either.
Does it matter which type of chocolate you consume? It might. Dark chocolate contains higher amounts of flavenoids and stearic acids than their other counterparts and are thus more likely to exert more of a protective effect against heart disease. In addition to this, other forms of chocolate may contain undesirable ingredients that may raise cholesterol levels. For instance, milk chocolate may contain whole milk, which could raise cholesterol levels.
Despite the benefits that chocolate may have, it shouldn’t be an excuse to consume it at every meal! Chocolate should be consumed only in moderation, preferably in accompaniment with a healthy diet, and should not be used to replace the other sources of flavenoids in your diet, such as grapes and blueberries.
