Chocoholic

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Dark chocolate Chocolate - stonesoup.jpg
Dark chocolate

A chocoholic is a person who craves or compulsively consumes chocolate. [1] The word "chocoholic" was first used in 1961, according to Merriam-Webster. It is a portmanteau of "chocolate" and "alcoholic". [1] The term is used loosely or humorously to describe a person who is inordinately fond of chocolate; however, there is medical evidence to support the existence of actual addiction to chocolate. [2] Psychoactive constituents of chocolate that trigger a ‘feel-good’ reaction for the consumer include tryptophan and phenylethylamine, which may contribute to cravings and addiction-like responses, particularly in people with specific genetic alleles. [3] The quantity of sugars used in chocolate confections also impacts the psychoactive effects of chocolate. [4]

Contents

Although the concept of a chocolate addiction is still controversial in the medical literature, chocolate (especially dark chocolate) is considered to have effects on mood, [5] and chocolate confectioneries almost always top the list of foods people say they crave. [6] The craving can be so strong in some cases that chocoholics may experience withdrawal symptoms if the craving is not fulfilled. [7]

Addiction

There are two factors that contribute to the addictive nature of chocolate. The first is the pharmacological ingredients, and the second is the additives. [3] The essential components of addiction are intense craving for something and a loss of control over its use. Academic research has shown that people can exhibit both of these components in relation to food, particularly food that contains sugar or fat. Since chocolate contains both, it is often used in studies of food addiction. [8]

Criticism

A study in the journal Nutrients has shown that despite some evidence that this type of addiction exists, there is no formal diagnosis given in the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5). [9] It is known that chocolate consumption does not activate the shell of the nucleus accumbens, as seen in those with substance use disorders. [3]

Genetics

A study published in the journal Cell Metabolism proved a correlation between the FGF21 gene and a liking for sweet foods. [10] Other research has upheld one of the variants of the FGF21 gene were 20% more likely to crave sugary foods. [10] [11] The FGF21 gene also moderates appetite and controls insulin resistance. [10] The FGF21 gene is also known to be associated with the sweet tooth. [12] [13]

It is also known that there is an association between the FTO gene and intake of sugar and caffeine. [14] The FTO gene works to regulate the body's energy usage. [14] Some variants of the FTO gene play a major role in the connectivity in the reward circuit of the meso-striato prefrontal regions, which act to process information and focus one's attention, and are linked to disorders such as addiction. [15] Studies have found that the presence of chromosome 16 can uphold genetic variations that influence the intake of sweet foods, such as chocolate. [15] [16]

The dopamine receptor D2 is also linked to addictive behaviours such as substance use disorders. Addiction may occur when there is a deficit in the number of dopamine 2 receptors, which gives one the ability to experience pleasure. [17]

A study in the Journal of Psychoactive Drugs has shown that the biological children of alcoholic parents are at a higher risk to inherit a preference for sweet foods, including chocolate. [17]

People develop the preference for sweet-tasting foods from birth, as it is related to the taste of mother's milk and the way it provides a sense of calmness to newborns. [18] People also quickly learn to prefer energy-rich foods, such as chocolate, which the appetite learns to want, even when not hungry. [19]

Craving

The World's Biggest Chocolate Consumers; Forbes, 2019 Https blogs-images.forbes.com niallmccarthy files 2015 07 20150722 Chocolate Fo.jpg
The World's Biggest Chocolate Consumers; Forbes, 2019

Even scientists who doubt the existence of true addiction agree that chocolate craving is real. [7] Chocolate is one of the most commonly craved foods due to a variety of reasons. [19] The pleasant taste creates a pleasurable experience for the consumer. [3] The combination of the sweetness, smoothness and creaminess in terms of both taste and smell creates an ideal sensory attraction. [20] Chocolate's high energy density also contributes to the consumer experience. [21] This desire is created through a motivational circuitry in the brain that influences behaviours without conscious awareness, which generates a craving for chocolate. [19] The consumption of chocolate creates a positive emotional experience, providing comfort and often used for alleviating stress and negative emotions. Chocolate is known to regulate an imbalance in the functioning of the neurotransmitter, serotonin, a factor influencing emotional states. Chocolate's fat and energy contents makes the food a key preference when under stress. [19]

Chocolate cravings are also as a result of nutrient deficits. Cravings can be a result of needing to increase magnesium levels to correct an imbalance in neurotransmitters that work to regulate disposition and digestion. [18] [22] An imbalance of blood sugar levels also increases cravings. The releasing of insulin to lower blood sugar when sugar is ingested results in a long-term imbalance which results in cravings for sugar in order to raise energy. [23]

Women are especially affected. [24] [25] Fluctuating hormone levels among women is also known to contribute towards chocolate cravings. Studies have shown that those during menstruation or suffering from premenstrual syndrome (PMS) recorded more severe cravings for foods with high sugar and fat contents, such as chocolate, compared to women at different stages of the menstruation cycle. [7] Magnesium deficits are also known to enhance the symptoms of premenstrual syndrome (PMS), which contributes to a higher chocolate craving. [7]

Cravings for chocolate can also be triggered or stimulated by the senses. [26] The odour of chocolate is known to increase brain activity and cravings when compared with tests with no odour involved. [26] For those who crave chocolate regularly, the sight of chocolate activates the orbitofrontal cortex and ventral striatum, both associated with reward-related behaviour and decision making. [26] [27]

Management techniques

Blood sugar

Implementation of nutritional changes can assist in overcoming a chocolate addiction. Consumption of foods such as proteins and healthy fats prevent large amounts of insulin to be released. The release of excessive amounts of insulin results in chocolate cravings. The amino acid within protein assists in building chemicals such as dopamine, which can help to reduce chocolate cravings. Foods containing fibre can also assist to balance blood sugar and slow digestion. Increasing consumption of foods rich in iron, works to decrease the body's need for an energy boost through sugar. [28] This can include foods such as beans, lentils and leafy dark green vegetables. Eating regular meals also stabilises blood sugar levels. [23] Adhering to a nutritious meal plan with planned meals and snacks assists in reducing the likelihood of chocolate cravings. [23] [29]

Chocolate cravings can also be linked to stress. Stress raises blood sugar levels through the hormone cortisol and the releasing of glucose from the liver. A lack of sleep also results in increased sugar consumption as people seek to overcome fatigue. Increasing the number of hours of sleep can assist to reduce the need to consume chocolate. [30]

Studies have shown that consuming artificial sweeteners such as aspartame, saccharin, and sucralose increase chocolate cravings. [31] This is due to the fact that they are equally sweet and encourage a sugar dependence. [23] [32]

Reversing an insulin resistance can also work to curb cravings for chocolate. This can be achieved through the consumption of substances such as cinnamon (which also may be used as a natural sugar substitute), ginger, and turmeric, that stimulates the absorption of glucose in the body. [23] [33] [34]

Caffeine

Biscuits using carob powder instead of cocoa powder Carob chocolate chip cookies with coconut and cranberries.jpg
Biscuits using carob powder instead of cocoa powder

Introducing substitute products into diets can assist in reducing the craving for chocolate. This could include products such as carob. Carob does not contain theobromine or caffeine, both addictive methylxanthine substances. [18] However, 100 grams carob contains 49.1 grams sugars. [35]

Cause by ingredients

Cocoa bean

Cacao nibs, pieces of cocoa kernels, generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional "crunch" Cocoa nibs in the palm of the hand.jpg
Cacao nibs, pieces of cocoa kernels, generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional "crunch"

Chocolate liquor is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate.

Cocoa solids

Cocoa powder contains several substances that can make it feel "addictive". However, theobromine is the primary compound found in cocoa. Also, dark chocolate contains higher amounts of these substances due to its higher cocoa content.

  • Anandamide: Binds to receptors in the brain called the cannabinoid receptor. The presence of anandamide imitates the psychoactive effects similar to cannabis. [36] [3] Anandamide is also known to regulate mood and reduce anxiety. [37] Also, dark chocolate also contains higher amounts of anandamide due to its higher cocoa content. [38]
  • Methylxanthines: Caffeine and theobromine which act as an energizer and impact performance. [36]
    • Caffeine: 10 grams unsweetened cocoa solids contains 23 mg caffeine. [39] Consumption of 100 mg caffeine (or 43 grams cocoa solids) per day may cause low-dose symptoms of caffeinism.
    • Theobromine: Per 50 g, dark chocolate also contains up to 220 mg of theobromine, compared to 75 mg in milk chocolate. [26] Anecdotal evidence suggests that long-term use of 600 mg theobromine may induce withdrawal symptoms such as headache, muscle tension, and lethargy that can be reversed with 200 mg. [40]
  • Precursors to neurotransmitters, and neurotransmitters:
    • Dopamine precursors
    • Phenethylamine, a neurotransmitter from which amphetamine is derived. [41] The characteristics of phenylethylamine have led to it being nicknamed "chocolate amphetamine”. [41] [3] Phenylethylamine triggers the "reward centres" in the brain, which entices repeat behaviour by the consumer. Phenylethylamine is also known to be released by the brain when we fall in love. [37] In instances where chocolate consists of sufficient phenylethylamine, an addiction is likely to occur. [3]
    • Tryptophan: 10 grams unsweetened cocoa solids contains 29 mg tryptophan. [39] An essential amino acid that is a precursor to serotonin, a neurotransmitter involved in regulating moods. This encourages the user to consume more chocolate due to its ability to make the consumer feel good. [42]
  • Salsolinol is a psychoactive compound found within chocolate which links to the dopamine receptor D2 and dopamine receptor D3 to the reward centres in the brain. Salsolinol is known to contribute towards a craving for chocolate. Studies have shown that the concentration of salsolinol in chocolate depends on its cocoa content. Milk chocolate types contains 30% cocoa, whilst dark chocolate types uphold 60-70% cocoa. [43]

Heightened brain chemicals:

  • Enkephalin: The natural brain chemical enkephalin is heightened when chocolate is consumed. Enkephalin triggers opioid receptors similar to those triggered by heroin and morphine use. This chemical leads the brain to desire more after chocolate is initially consumed, which can lead to addiction. [44]

Cravings -- Dark chocolate may cause cravings if a person's micronutrient levels are low:

  • Magnesium: Dark chocolate contains 252.2 mg/100 g, [45] while milk chocolate containing 63 mg/100g. It is estimated that the magnesium levels in white chocolate is 12 times less compared to milk chocolate. [36]

Cocoa butter

About 54–58% of the cocoa nibs is cocoa butter.

Raw chocolate

Raw chocolate contains cocoa solids and cocoa butter, from the cacao beans.

Dark chocolates' high caffeine and theobromine content can cause addiction due to both of their psychological effects. [18] This is as a result of its higher content of cacao compared to other forms of chocolate. The amount of caffeine in dark chocolate can vary from 35 to 200 mg 50 g−1 while milk chocolate contains lower amounts of caffeine (14 mg 50 g−1). [26]

Additives

The additives of sugar and fat in both milk chocolate and white chocolate trigger sweet taste receptors which releases dopamine and entice consumption to be repeated. This experience is seen to be more enjoyable compared to dark chocolate which upholds bitter aftertastes. [46]

Alcohol

A bottle of chocolate liqueur Edmond Briottet Creme de Cacao Brun Liqueur (14680228318).jpg
A bottle of chocolate liqueur

Chocolate liqueur is a liqueur made from a base liquor of whisky or vodka with chocolate as an additive. Unlike chocolate liquor, chocolate liqueur does contain alcohol and is often used as a sweetening ingredient in mixology, baking, and cooking.

Chronic alcohol abuse that results in significant health problems is the cause of alcoholism.

Sugars

A glass of chocolate milk. Chocolate milk.JPG
A glass of chocolate milk.
White chocolate Chopped white chocolate chunks.jpg
White chocolate

Most products (except dark chocolate) includes both significant amount of sugars and the psychoactive substances' cocoa solids. In combining these two components, milk chocolate is the most preferred by consumers. [36] Commercial products which most typically contains sugar may lead to addiction and continued use despite negative consequences.

Products with sugars, including milk sugar:

White chocolate does not contain cacao or cocoa solids, instead made up of cocoa butter, milk solids, sugar and fat. It is known that the fat and sugar content in white chocolate is what makes this chocolate addictive. [3] In manufacturing white chocolate, the rough textures of the cocoa solids are removed, leaving the smoothness of the cocoa butter. This creates a pleasurable experience for the consumer as there is not grit left on the tongue. [47] Refining the sugar in the mixture to remove any rough textures also creates a positive sensory experience for the consumer. These smoothing processes are referred to as conching. [48] The ‘melt in your mouth’ aspect due to its high cocoa content also contributes to a craving for white chocolate. [49]

History

An advertisement promoting the benefits of consuming cocoa from 1910 in Canadian Journal of Public Health Canadian journal of public health (1910) (14578416217).jpg
An advertisement promoting the benefits of consuming cocoa from 1910 in Canadian Journal of Public Health

It is estimated that chocolate has been consumed for over 2000 years. Most of its history, it has been consumed as a liquid, with it only being developed into a powdered form in the mid 1800s. [50] Throughout Europe during this time, chocolate was regarded as an exciting beverage, developing great popularity and desire by its consumers. [51] In ancient Mexico, chocolate was served only to adult males such as government officials, military officers, priests and distinguished warriors. Chocolate was also seen as intoxicating and stimulating and therefore not appropriate of use by children and women. Ancient emperors such as Moctezuma II was said to utilise chocolate as an aphrodisiac, [52] consuming large amounts before visiting his wives. [51] Casanova also consumed the chocolate in liquid form before seeing his romantic partners. Chocolate is often referred to as the “love drug”, which began the trend of exchanging chocolates on Valentine's Day as early as the 17th century. [53]

Chocolate and its psychological effects was kept a secret throughout its origin in Spain during the 16th century, until the early 17th century when Madrid became a hub for fashion and society. [54] Visitors travelling throughout Spain came to discover the taste of chocolate. Spanish monks also taught visiting family members the habit of consuming hot chocolate and its health benefits. [54] [55] Early studies by Spanish monk Bernardino de Sahagún advised against overconsumption of cacao, reporting that large amounts of green cacao resulted in consumers feeling disorientated. He applauded smaller doses of chocolate, advising that chocolate consumed as a liquid resulted in consumers feeling revitalised. [55]

Chocolate also had a significant medical use. The drinking of chocolate was seen to improve digestion and heavy stomachs as it was previously known to promote healthy gut bacteria. It was also utilised for treatment for those with wasting diseases such as tuberculosis. [56] The strong taste of cacao was also used to hide the flavour of unpleasant tasting drugs which has developed into a modern view of “a little bit of chocolate makes the medicine go down". [51] Chocolates use also extended to treating those with bloody dysentery. [51]

Chocolate usage was also linked to its nutritional benefits. English soldiers based in Jamaica in the 17th century survived on cacao paste dissolved in water with sugar over long periods of time, without showing any decline in strength. It is also known that Indian women would consume it so frequently and in such large amounts that it would become a replacement for meat. [56]

See also

Related Research Articles

<span class="mw-page-title-main">Caffeine</span> Central nervous system stimulant

Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class. It is mainly used as a eugeroic (wakefulness promoter) or as a mild cognitive enhancer to increase alertness and attentional performance. Caffeine acts by blocking binding of adenosine to the adenosine A1 receptor, which enhances release of the neurotransmitter acetylcholine. Caffeine has a three-dimensional structure similar to that of adenosine, which allows it to bind and block its receptors. Caffeine also increases cyclic AMP levels through nonselective inhibition of phosphodiesterase.

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.

<span class="mw-page-title-main">Theobromine</span> Bitter alkaloid of the cacao plant

Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao. Theobromine is slightly water-soluble (330 mg/L) with a bitter taste. In industry, theobromine is used as an additive and precursor to some cosmetics. It is found in chocolate, as well as in a number of other foods, including the leaves of the tea plant, and the kola nut. It is a white or colourless solid, but commercial samples can appear yellowish.

<span class="mw-page-title-main">Cocoa bean</span> Fatty seed of Theobroma cacao which is the basis of chocolate

The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids and cocoa butter can be extracted. Cocoa trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.

<i>Theobroma cacao</i> Species of tree grown for its cocoa beans

Theobroma cacao is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons. Its leaves are alternate, entire, unlobed, 10–50 cm (4–20 in) long and 5–10 cm (2–4 in) broad.

<span class="mw-page-title-main">Chocolate milk</span> Sweetened chocolate-flavoured milk

Chocolate milk is a type of flavoured milk made by mixing cocoa solids with milk. It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids.

<span class="mw-page-title-main">Hot chocolate</span> Heated beverage of chocolate in milk or water

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

<span class="mw-page-title-main">Dutch process cocoa</span> Cocoa that has been treated with an alkalizing agent

Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.

<i>Theobroma grandiflorum</i> Species of tree

Theobroma grandiflorum, commonly known as cupuaçu, also spelled cupuassu, cupuazú, cupu assu, or copoazu, is a tropical rainforest tree related to cacao. Native and common throughout the Amazon basin, it is naturally cultivated in the jungles of north of Brazil, with the largest production in Pará, Amazonas and Amapá, Colombia, Bolivia and Peru. The pulp of the cupuaçu fruit is consumed throughout Central and South America, especially in the northern states of Brazil, and is used to make ice creams, snack bars, and other products.

<span class="mw-page-title-main">Cocoa butter</span> Pale-yellow, edible fat extracted from the cocoa bean

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is vegan.

<span class="mw-page-title-main">White chocolate</span> Confectionery made from milk solids without cocoa solids

White chocolate is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. It is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).

<span class="mw-page-title-main">Caffeine dependence</span> Medical condition

Caffeine dependence is a condition characterized by a set of criteria including tolerance, withdrawal symptoms, persistent desire or unsuccessful efforts to control use, and continued use despite knowledge of adverse consequences attributed to caffeine. It can appear in physical dependence or psychological dependence, or both. Caffeine is one of the most common additives in many consumer products, including pills and beverages such as caffeinated alcoholic beverages, energy drinks, pain reliever medications, and colas. Caffeine is found naturally in plants such as coffee and tea and other plants. Studies have found that 89 percent of adults in the U.S. consume on average 200 mg of caffeine daily. One area of concern that has been presented is the relationship between pregnancy and caffeine consumption. Repeated caffeine doses of 100mg appeared to result in smaller size at birth in newborns. When looking at birth weight however, caffeine consumption did not appear to make an impact.

<span class="mw-page-title-main">Theobromine poisoning</span> Overdose reaction to the xanthine alkaloid theobromine

Theobromine poisoning, also informally called chocolate poisoning or cocoa poisoning, is an overdosage reaction to the xanthine alkaloid theobromine, found in chocolate, tea, cola beverages, and some other foods.

A food craving is an intense desire to consume a specific food, and is different from normal hunger. It may or may not be related to specific hunger, the drive to consume particular nutrients that is well-studied in animals. In studies of food cravings, chocolate and chocolate confectioneries almost always top the list of foods people say they crave; this craving is referred to as chocoholism. The craving of non-food items as food is called pica.

<span class="mw-page-title-main">Types of chocolate</span> Classification of different chocolate types

Chocolate is a food product made from roasted and ground cocoa pods mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

<span class="mw-page-title-main">History of chocolate</span>

The history of chocolate dates back over 5,000 years. The cacao tree is native to the tropics of the Americas. The cocoa bean was first domesticated at least 5,300 years ago in what is present-day southeast Ecuador by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. Originally prepared as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. In Mesoamerica, it was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.

The following outline is provided as an overview of and topical guide to chocolate:

Chocamine is a brand of cocoa powder found as an ingredient in many consumer health products, such as Nightfood, ChocoMind, ChocoEnergy, LifeMap, Chocoslim, ChocoLift, and ErgoLean AMP. In these consumer products, Chocamine is included to provide the taste, smell and purported health benefits of chocolate, without the sugar, fat, and dairy found in many confectionery products. Cocoa solids contain alkaloids such as theobromine and phenethylamine. According to its packaging, Chochamine's ingredients are cocoa powder, theobromine, tapioca starch, and 2% or less spices.

<span class="mw-page-title-main">Dark chocolate</span> Chocolate with high cocoa solid content

Dark chocolate is a form of chocolate containing only cocoa solids, cocoa butter and sugar. Dark chocolate without added sweetener is known as bitter chocolate or unsweetened chocolate. As with the other two main types of chocolate, dark chocolate is used for chocolate bars or as a coating in confectionery.

Camellia ptilophylla, also called the cocoa tea plant, is a species of Camellia plant found in Southern Asia. It has insignificant levels of naturally occurring caffeine, unlike other varieties of the plant used to make tea.

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