Flavonoids found in chocolate may be good for you

At the recent science conference in Glasgow, Carl Keen, professor of nutrition and internal medicine at the University of California, sparked a row among nutritionists by saying that eating chocolate rich in flavonoids may contribute to a lower risk of blood clots.

Flavonoids may be good for the heart because they increase antioxidant activity in the blood, in a similar way to red wine, by reducing platelet aggregation. However, results from the small clinical trial conducted by Keen and his department have not yet been published, and Keen’s work is also sponsored by the confectionary company Mars.

A spokesman from the British Heart Foundation (BHF) has said that these scientists are “sending a reckless message that people should ignore.” The BHF continued, “Chocolate does contain flavonoids but also high levels of saturated fat and sugar which may contribute to obesity, high cholesterol, and coronary heart disease.”

Furthermore, the flavonoids in chocolate and cocoa products can be destroyed depending on in the production process, according to Mars scientist Dr Harold Schmitz.

The BHF offer the following advice, “Fruit and vegetables contain much higher levels of flavonoids, plus many other beneficial nutrients, without the fat content. Enjoy a little chocolate in moderation, but make sure you eat five portions of fruit and vegetables a day.”



studentBMJ 2001;09:357-398 October ISSN 0966-6494