Health & Nutrition Health and Nutrition - February 2018.edcoan.ir | Page 53

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THE TYPE OF FAT IS KEY WHEN IT
COMES TO CHOCOLATE
T
ake a close look at the ingredients list the next
time you buy a candy bar. As a general rule, if
cocoa butter is listed as one of the only fats, the candy
is typically less likely than others to contain fats that
contribute to high cholesterol.
Cocoa butter is converted into an unsaturated fat in
the liver and has neutral effects on cholesterol levels.
On the other hand, if the ingredients list
includes milk, especially whole milk, or the words
‘hydrogenated’ or ‘partially hydrogenated’, it’s typically
more likely to contribute to higher cholesterol.
Milk fat contains saturated fat and cholesterol,
and hydrogenation makes a fat more saturated.
Hydrogenation can also change the fat molecule into
its ‘trans’ form. Trans fatty acids can raise total and LDL
(‘bad’) cholesterol and lower HDL (‘good’) cholesterol.
butter, milk (typically whole milk), sugar and
other ingredients are added. This often adds fat
and reduces the flavonoids content.
Here’s what each type of chocolate contains:
Y Unsweetened chocolate – This is a mixture
of cocoa powder and refined cocoa butter.
It’s too bitter to eat and is used mainly
in baking.
Y Dark chocolate – This contains cocoa,
cocoa butter and varying amounts of sugar.
Y Milk chocolate – Milk chocolate contains
cocoa, cocoa butter, varying amounts of
sugar and milk. Occasionally, flavours such
as vanilla are added.
Y White chocolate – There’s no cocoa in this
type of chocolate. It consists of cocoa butter
or other fats, sugar, milk and flavourings.
AN OCCASIONAL TREAT
Despite possible heart benefits, chocolate
remains a food that should be enjoyed in
moderation as part of a balanced diet. That’s
because chocolate products are high in sugar,
fat and calories.
While chocolate may contain more
flavonoids than foods such as fruits and
vegetables, it’s lower in the other vitamins,
nutrients and fibre that contribute to the
overall value of these other foods.
HEALTH & NUTRITION February 2018 53