IT WAS once the chosen treat of seniors but now Australians of all ages are embracing dark chocolate, lured by its reputed health benefits. Some doctors and dietitians are recommending a moderate intake of the bittersweet dark chocolate for heart health and its high levels of antioxidants. Sales of dark chocolate have grown by close to 40 per cent since last year, research by manufacturer Lindt found. The $80 million national market has been boosted by the addition of exotic flavours such as chilli. Cadbury's Old Gold, which has the biggest share of the market at 41 per cent of dark chocolate block sales, has doubled its sales numbers since 2002.
"There is a growing number of people attracted to the dark chocolate segment, helped by the perceived benefits from the high antioxidants in chocolate with a high cocoa content," a Lindt spokeswoman said. Sydney dietitian Kate Marsh recommends some clients eat a small amount of dark chocolate daily. The cocoa in dark chocolate is rich in flavonoids, which have been scientifically linked with a reduced risk of heart disease. Flavonoids are also found in fruit, vegetables, tea and red wine. Milk chocolate contains significantly fewer flavonoids. White chocolate contains no cocoa.
The higher the cocoa grading, the healthier it is, so dark chocolate labelled "85 per cent" cocoa is a better choice than "75 per cent". Ms Marsh said dark chocolate could benefit people with high blood pressure, diabetes and high cholesterol.
"Most people have the impression that they need to cut it out, particularly if they have high cholesterol, and studies do not show that at all," Ms Marsh said. "Even having a few squares of chocolate can have a significant blood pressure-lowering effect."
However, she warned that dark chocolate was still high in saturated fat so it should be consumed in moderation, particularly for those watching their weight.
Anna O'Halloran, 19, a University of Sydney science student, said dark chocolate "is not as processed, it's probably better sugar and it's got a richer flavour".
"Among my older friends, particularly people I work with and especially one friend who lives in Switzerland, they rate dark chocolate much higher and refuse to eat milk chocolate." Source: smh.com.au.
"There is a growing number of people attracted to the dark chocolate segment, helped by the perceived benefits from the high antioxidants in chocolate with a high cocoa content," a Lindt spokeswoman said. Sydney dietitian Kate Marsh recommends some clients eat a small amount of dark chocolate daily. The cocoa in dark chocolate is rich in flavonoids, which have been scientifically linked with a reduced risk of heart disease. Flavonoids are also found in fruit, vegetables, tea and red wine. Milk chocolate contains significantly fewer flavonoids. White chocolate contains no cocoa.
The higher the cocoa grading, the healthier it is, so dark chocolate labelled "85 per cent" cocoa is a better choice than "75 per cent". Ms Marsh said dark chocolate could benefit people with high blood pressure, diabetes and high cholesterol.
"Most people have the impression that they need to cut it out, particularly if they have high cholesterol, and studies do not show that at all," Ms Marsh said. "Even having a few squares of chocolate can have a significant blood pressure-lowering effect."
However, she warned that dark chocolate was still high in saturated fat so it should be consumed in moderation, particularly for those watching their weight.
Anna O'Halloran, 19, a University of Sydney science student, said dark chocolate "is not as processed, it's probably better sugar and it's got a richer flavour".
"Among my older friends, particularly people I work with and especially one friend who lives in Switzerland, they rate dark chocolate much higher and refuse to eat milk chocolate." Source: smh.com.au.
Comments