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Hong
Zhong
Li
Chocolate is mainly made
up
of
three dietary fats: palmitic, stearic (both
saturated
fats) and oleic acid
(a
monounsaturated fatty
acid
MUFA)
Based on scientific studies, the
high
MUFA
diets lowered tolal choles-
terol by
10%
and
LDL
by
'14'/".
ln
addition, triglycerol concentrations and
HDL
cholesterol
had
a
more
favorable
response.
Cardiovascular disease risk
was estimated
to
be
lowered
by
16-25"/".
lt
has been shown that satu-
rated
fats
may have a neutral effect on
plasma cholesterol.
Cocoa powder ranked the high-
est of the chocolate products, followed
by dark
chocolate and
milk chocolate.
Dark chocolate
contains
about eight
times more polyphenol
antioxidants
than
strawberries.
Vitro and Vivo
re-
search
es indicate
that polyphenols may
reduce
the
risk
of
developing
heart
disease.
Based
on
existing research, there
is
no association between chocolate
intake and
the
incidence
of
Fibrocystic
Breast
Disease,
dental cavities, obesity,
or onset of severe
headaches.
Choco-
late
does
not
cause either restlessness
or attention deficit-hyperactivity disor-
der in children.
Hence,
chocolate
has
the
poten-
tial to become one
of
the
"healthy''food
for cardiovascular disease.
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