Children & Women
Eating chocolate linked to reduced bone density
By David Liu, Ph.D.
Feb 2, 2008 - 1:48:01 PM

SATURDAY FEB 2, 2008 (Foodconsumer.org) -- Eating chocolate daily may reduce bone density in older women, suggests an Australian study suggested published in the Jan, 2008 issue of American Journal of Clinical Nutrition.

Sugar-based foods are known to be bad for bone health as sugar is transformed into acids after being metabolized, which can dissolve calcium out of bone. The current study was meant to reveal the association between chocolate intake and bone density.

For the study, Hodgson JM at the University of Western Australia School of Medicine and Pharmacology in Perth, Australia and colleagues surveyed 1460 women age 70 to 85 for the frequency of chocolate consumption - less than once a week, once to six times a week and more than or equal to 7 times a week.

The researchers found the reduction of bone density was inversely associated with the frequency of chocolate consumption, showing a linear relation.  Daily consumption of chocolate was linked to a 3.1 percent reduction in the whole-body bone density compared to those who ate chocolate less than once a week.

The magnitude of the bone density reduction is similar in the total hip, femoral neck, tibia, and heel.  When other potential factors were considered, the associations did not change.

The researchers concluded "Older women who consume chocolate daily had lower bone density and strength. Additional cross-sectional and longitudinal studies are needed to confirm these observations. Confirmation of these findings could have important implications for prevention of osteoporotic fracture."

Some chocolate lovers may argue that the study did not consider the difference between dark chocolate and white or milk chocolate, suggesting that dark chocolate containing high levels of flavonols is better than milk chocolate.

Flavonols can be found in cocoa products, which have been touted as antioxidants for its potential heart-healthy benefits.  But cocoa is not the plant fruit that contains the antioxidant.  Many plant foods contain flavonols or similar antioxidants including whole unprocessed, preferably organic fruits like blueberries, apples, and grapes, and most vegetables, including broccoli, greens, and onions.

Milk chocolate certainly may not be good as dark chocolate in terms of the level of antioxidants.  Milk protein also is believed to be able to bind to the antioxidants to prevent them from be absorbing.  But all these do not mean that dark chocolate has no fault to find with.

According to Mars, Incorporated, the chocolate company, not all cocoa products contain the same level of flavonols.  In certain products such as milk chocolate, flavonols are non-existent.  To gain some marketing edge, Mars has created some products with high flavonols.

The drawback of dark chocolate is that the high level of sugar.  That does not mean that you cannot indulge yourself a couple of times with the food that has been claimed to please women easily, making them more feminine.  But obviously eating too much of whatever type of chocolate too often does the body no good.

Furthermore, lead pollution in cocoa products may be a hidden threat.  A 2005 study published in Environmental Health Perspectives showed that processed chocolate could be contaminated with extremely high quantities of lead, up to 60 times high than the level that could be caused by pollution of leaded gasoline and car exhausts, suggesting that the processing of cocoa or chocolate may be at fault.

Although dark chocolate which contains relatively high concentrations of flavonols and other goodies has been linked to better glucose metabolism, blood pressure and cardiovascular functions, food consumers should not eat chocolate as a preventative or medicine.  Too much fat and or sugar may already outweigh the potential benefit.

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