BACKGROUND Previous studies reported beneficial effects of cocoa or chocolate on insulin resistance, oxidative stress, and inflammation, which are important risk factors of type 2 diabetes mellitus (DM). However, it is unclear whether chocolate consumption is associated with risk of DM. OBJECTIVE We tested the hypothesis that chocolate consumption is inversely associated with incident DM in t...

OBJECTIVE To evaluate the association of chocolate consumption with the risk of developing cardiometabolic disorders. DESIGN Systematic review and meta-analysis of randomised controlled trials and observational studies. DATA SOURCES Medline, Embase, Cochrane Library, PubMed, CINAHL, IPA, Web of Science, Scopus, Pascal, reference lists of relevant studies to October 2010, and email contact w...

Intuitively, to break up a big chocolate bar, we need one split to make two pieces, and then we can break up the two pieces recursively. This suggests a proof using strong induction on the size of the chocolate bar, where size is measured in chocolate squares. Now instead of a problem involving two variables (the two dimensions), we have a problem in one variable (the size). With this simplific...

The present study compared the relative effectiveness of simple, commercially available food and non-food olfactory tasks on chocolate craving reduction. Chocolate cravings were induced by a series of coloured photographs and 67 undergraduate women were asked to smell one of three odours (green apple, jasmine, or water). The non-food odorant (jasmine) significantly reduced chocolate cravings re...

Dark chocolate (DC) was originally introduced in human nutrition as a medicinal product consumable in a liquid form. Century-long efforts of food industry transformed this hardly appealing product into a valuable modern culinary delight with clear predominance of confectionery brands of DC on the market. However, current epidemiological data as well as multiple experimental and clinical observa...

The problem of Salmonella contamination in dried foods has underscored our lack of knowledge concerning the heat resistance of enteric microorganisms in dry and semidry environments. Confectionery manufacturing is one of the food industries concerned with dry-heat destruction of Salmonella. The discovery of these organisms in several chocolate-containing products in the recent past has raised t...