Chocolate has long been associated with health claims, from treating anaemia to acting as an aphrodisiac. However, dietitians warn that the supposed benefits of dark chocolate are often exaggerated, driven by industry-funded research.
While cocoa flavanols have been linked to reduced blood pressure and improved cognitive function, the amounts used in studies far exceed those found in commercial chocolate. For instance, achieving the flavanol levels in one blood pressure study would require eating about 12 standard 100g bars of dark chocolate daily.
The European Food Safety Authority has approved only one modest health claim: that specially processed dark chocolate with 200mg of flavanols can support normal blood circulation. Yet, marketing often presents dark chocolate as a 'superfood', a claim unsupported by evidence.
Nutrition scientist Prof Marion Nestle highlights that most chocolate health studies receive industry funding, which tends to produce favourable results. She warns of 'nutrifluff'—sensational findings from preliminary research that journalists often report without noting conflicts of interest.
Consumers should be sceptical of health claims around chocolate. While dark chocolate contains more flavanols than milk chocolate, the sugar and fat content in typical bars outweigh any potential benefits. Moderation remains key.
