Dark chocolate intake and noncommunicable diseases

Mhd. Jalil, Dr. Abbe Maleyki (2018) Dark chocolate intake and noncommunicable diseases. In: The Diversified Benefits of Cocoa and Chocolate. Nova Science Publishers, Inc., pp. 41-68. ISBN 978-153613259-5

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Abstract

About forty million people die annually as a consequence of noncommunicable diseases (NCDs), accounting for approximately 70% of all death globally. Cardiovascular diseases account for 17.7 million deaths annually, followed by cancers (8.8 million), respiratory diseases (3.9 million) and diabetes mellitus, which is responsible for 1.6 million deaths. Smoking, physical inactivity, unhealthy diet (eating out and consuming take-away foods, which are high in salt and low in fibre) and excessive alcohol intake have all been identified as established risk factors for NCDs. The preventive strategies for NCDs have been focused on these modifiable risk factors. The recommendation of healthy dietary practices such as eating a healthy breakfast, preparing home-made meals low in salt and fat, and eating sufficient quantities of fruits and vegetables, is one strategy used by health professionals to curb NCDs. Fruits and vegetables are rich in dietary fibre and also a good source of vitamins, minerals and (poly)phenols. Epidemiological studies have shown that the consumption of fruits and vegetables is negatively correlated with the incidence of NCDs. However, other foods such as dark chocolate contain higher concentrations of (poly)phenols per 100 g compared with fruits and vegetables. Dark chocolate contains an average of 1860 mg total (poly)phenols per 100 g fresh weight. Numerous studies have shown the diverse health benefits of dark chocolate, particularly against NCDs, which are due to its high (poly)phenol content. Hence, this chapter will examine the current research in relation to the benefits of dark chocolate vis-à-vis NCDs and the associated risk factors. © 2018 Nova Science Publishers, Inc. All rights reserved.

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