In the United States, the head of the Cardiology Department at Mount Sinai Hospital has noted cocoa powder as a meaningful element in chocolate that can support heart and blood vessel health. Yet, chocolate itself often carries substantial sugar and calories, a nuance highlighted by Medical Xpress in its coverage of the topic.
The cardiologist explains that many people assume eating chocolate is universally good for the body. Cocoa beans bring fiber and natural compounds known as phytonutrients with antioxidant properties. Fiber benefits digestion, while antioxidants may help the body resist heart disease. This combination has fueled interest in whether chocolate can be a small ally for cardiovascular wellness when consumed thoughtfully.
Nevertheless, the journey from bitter cocoa beans to finished chocolate involves adding ingredients such as sugar, milk, and oil. These additions alter the final product, increasing carbohydrate load and caloric content. When these tweaks are made, the potential cardiovascular advantages can be overshadowed by the sugar and fat content, reducing the overall health impact of the chocolate product.
The expert emphasizes that chocolate should not be eliminated entirely. In moderation, it can still offer mood benefits and mental well-being. The key is mindful portion control to avoid excess weight gain. Nutritionists in both the United States and Canada commonly advise limiting daily intake to about one to two ounces (roughly 28–57 grams). They also suggest choosing dark chocolate with a higher cocoa percentage to minimize added sugar and maximize the potential heart-health benefits, as darker varieties typically contain less sugar and more of the beneficial compounds found in cocoa.