Pain is an unpleasant feeling triggered by the nervous system. It may be sharp or dull, chronic or intermittent, and may affect any part of the body. Pain may occur due to an injury at the site or due to underlying causes such as arthritis, cancer or heart disease. Treatment depends on the age, overall health and actual cause of the pain. Apart from medications, rest and healthy diet may also help manage pain. The role of chocolate in pain, however, remains unclear.
About Chocolate
The beans from the cocoa, or Theobroma cacao, tree are fermented, dried, roasted and made in cocoa liquor which is combined with cocoa butter, vanilla and sugar to make chocolate. Although, chocolate has been a popular delicacy for centuries, its health benefits have only been recognized recently, much to the relief of chocolate lovers. Compounds such as flavonoids and flavonols in cocoa and chocolate have the ability scavenge free radicals formed in the body due to various metabolic processes. The unstable free radicals can lead to a variety of chronic conditions by interacting with the DNA and proteins of healthy cells. Some studies, such as the one published in the January 2006 issue of the journal "Nutrition and Metabolism," has revealed that chocolate can lower the risk of heart disease by reducing inflammation and by preventing the aggregation of platelets.
Link Between Chocolate and Pain
Eating chocolate can lower blunt pain. This effect was demonstrated in laboratory mice during a study published in the October 2009 issue of "The Journal of Neuroscience." Cal Orey, author of the book "The Healing Powers of Chocolate," also states that eating 2 oz of dark chocolate or drinking a cup of hot chocolate can help reduce pains and aches.
But chocolate can also produce the opposite effect in some cases. The University of Michigan Health System states that dark chocolate contains a compound known as tyramine, which may trigger migraine headaches in some individuals.
Side Effects
Chocolate, especially the dark one, contains significant amounts of caffeine and should not be used by individuals who are sensitive to it. The University of Michigan Health System also warns that chocolate contains oxalates that increase the risk of kidney stones. Excessive intake of chocolate may also lead to weight gain and obesity.
Precautions
Always remember that not all chocolate is good for you. Most dark chocolates lose their beneficial flavonoids during processing. So, look for dark chocolate with more than 60 percent of cocoa in it. Limit your chocolate consumption to less than 1 oz per day to get the benefits and avoid the side effects, says University of Michigan Health System.
References
- "Nutrition and Metabolism"; Chocolate and Prevention of Cardiovascular Disease: A Systematic Review; Eric L Ding, et al.; January 2006
- "The Journal of Neurosciences"; Analgesia Accompanying Food Consumption Requires Ingestion of Hedonic Foods; H. Foo, et al.; October 2009
- "The Healing Powers of Chocolate"; Cal Orey; 2009
- University of Michigan Health System: Dark Chocolate
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