|Title of host publication||Encyclopedia of Food and Health|
|Publication status||Published - 2016|
Cocoa and chocolate have a history of being associated with ritual and pleasure. Industrialization and globalization of trade have allowed chocolate, as we know it, to develop and become widely available over time. Chocolate has become a food associated with its hedonic qualities but, over the last decade, increasing evidence has been published suggesting positive effects of chocolate and cocoa on a range of disease risks, including high blood pressure, diabetes, and, potentially, memory loss. These health benefits need to be balanced against the potential negative effects of chocolate with respect to its high energy density and sugar content and the potential to gain weight.