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Dark chocolate

Cocoa contains what are known as flavonoids. These are strong antioxidants that have a beneficial effect on blood vessels. The higher the percentage of cocoa in a bar of chocolate, the more flavonoids it contains. White and milk chocolate contain little to no cocoa. You should therefore opt for (extra-)dark chocolate, with a cocoa content of at least 65%. Be aware that all types of chocolate are high in unsaturated fat and should therefore be eaten in moderation.

Dark chocolate and your health

There are health effects associated with consuming dark chocolate.

Dark chocolate reduces the risk of a stroke

By preventing high blood pressure, you reduce your risk of a stroke. Studies have shown that the daily consumption of more than 200 milligrams of flavonoids from cocoa has a positive effect on the elasticity of blood vessels.

This corresponds to 10 grams of extra-dark chocolate (or chocolate made from raw cocoa) or 2.5 grams of raw cocoa powder. Milk chocolate contains less cocoa and therefore has little to no effect on blood pressure. White chocolate contains no cocoa at all, only cocoa butter.

Make sure that you do not overdo it. A piece of dark chocolate now and again is sufficient.

iGene Passport

iGene offers you an insight into your personal risks of developing conditions and tells you whether eating dark chocolate may be particularly important for you to help prevent certain conditions. In addition, an iGene Passport provides you with information on what else you can do to reduce any risks. Here we focus on behaviour that will help you maximise the benefits to your health. In the publication below you can read more about what iGene can do for you.