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A Woman’s View | winter 2003

Is There Room in Your Diet for Chocolate?

Many women don’t consider chocolate a part of a well-rounded diet. However, this “decadent” treat may have benefits beyond simply tasting good.

The Goods
Evidence shows that a few chocolates may have some of the same disease-fighting antioxidants found in fruits, vegetables, tea, red wine, and soy products.

Antioxidants come from plant-based foods. As natural byproducts of the cocoa bean, both chocolate and cocoa contain high concentrations of antioxidants. These include:

  • polyphenols. Found in high amounts in milk chocolate, cocoa, and dark chocolate, polyphenols may help ward off cancer.
  • flavonoids. Women who had 4 1/2 tablespoons of cocoa powder and about half an ounce of dark chocolate daily for a month had higher HDL, or “good,” cholesterol levels compared to when they didn’t eat it. HDL protects the heart by carrying excess cholesterol away from the arteries.

Also, chocolate may not raise LDL, or “bad,” cholesterol as much as meat and high-fat dairy products. Why? Chocolate—all kinds—contains cocoa butter. Though still a saturated fat, this butter isn’t easily absorbed by women’s bodies.

Here’s the Rub
Chocolate does have a downside or two:

  • Chocolate contains high amounts of sugar, which adds calories.
  • Women who eat under stress are more likely to be overweight—and stressed women frequently crave chocolate. In fact, chocolate is the most frequently craved food among women—usually prior to menstruation.
  • “Chocoholic” isn’t a joke term. Some women can become physically dependent on certain ingredients in chocolate and the brief mood sensations they cause. They may hide their habit, and then feel guilty and out of control.

What to do? An occasional, reasonably-sized chocolate treat is OK. Just remember: Moderation is key.

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The editorial content of this online publication is taken from the print version of A Woman’s View published by St. Mary’s Hospital Medical Center.

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