Chocolate consumption may improve cognitive function
Dietary flavonoids have been
associated with a decreased risk of dementia and improved performance on
cognitive tests in preliminary research. The specific subclass of flavonoids that is
present in chocolate, flavanols, may also lower blood pressure and improve
endothelial function. Due to these
potential health benefits, the relationship between dietary flavenoids and
improved cognitive function has been an area of interest for researchers.
The New England Journal of
Medicine recently published a study that correlated chocolate consumption and
cognitive function. The study compared
the per capita consumption of chocolate in various countries versus the number
of Nobel Prize winners. Data on chocolate
consumption were reported by several European chocolate manufacturing
organizations. The number of Nobel Prize
winners served as a surrogate marker for improved cognitive function. Overall, the study found a strong positive
correlation between per capita chocolate consumption and the number of Nobel
Prize winners (r=0.791,
p<0.0001). An outlier in the analysis was
the home of the Nobel Prize, Sweden, which had more Nobel Prize winners than
predicted by their per capita chocolate consumption. The positive correlation between chocolate
intake and cognitive function found in this study does not prove causation, but
may prompt further research on the direct effects of flavanols found in
chocolate on cognitive function.
The full article is available at the New England Journal of Medicine
website: