Easter chocolate can bring health benefits for people living with MS

With Easter Sunday just around the corner and shops bursting at the seams with chocolate eggs, it’s difficult to avoid overindulging in the sweet stuff – but maybe you shouldn’t after all.

Whilst we all know that milk and white chocolate is jam-packed with sugar, fat and additives that lead to inflammation, weight gain and mental fog, there are other varieties that don’t just serve as an alternative but that offer people living with multiple sclerosis (MS) health benefits.

When buying your Easter treat choose a dark chocolate to reap the benefits.

Flavonoids in chocolate, specifically flavan-3-ols and procyanidins, are potent antioxidants found in cocoa that improve heart health, lower blood pressure, and improve insulin sensitivity.

Research suggests that for those living with MS it can help with fatigue management and inflammation reduction in particular.

Daily consumption of dark cocoa is also linked to a reduction in pain and those who consume high flavonoid cocoa noticed an 80% improved walking speed to those who didn’t.

In fact, daily moderate consumption of dark chocolate may also reduce cardiovascular disease risk and improve vascular function.

Obesity is a significant risk factor for developing MS and is linked to higher disease activity and faster progression but regular intake of cocoa is associated with reduced LDL cholesterol, lower blood pressure, and improved blood vessel function.

Cocoa also helps combat oxidative stress and cellular aging and research shows that cocoa flavanols can support brain health, too.

Did you know that cocoa beans of the cocoa tree are just as rich in flavonoids as strawberries, blueberries, apples, tea, red wine and onions?

According to another study, daily consumption of chocolate rich in flavonoids decreases cellular genotoxicity – the effects that chemicals and medicines cause to cells, potentially causing mutations and illness.

The study also states that whilst humans have been consuming cocoa since at least 460 AD, it must continue to be dark cocoa, which offers the highest levels of flavanols such as epicatechin, catechin and procyanidins.

Be mindful of your shop-bought choices this Easter, though. Processing the cacao beans can destroy flavonoids so choose brands with minimal processing (less heat and alkalization) ensures higher flavonoid retention.

Experts agreed that small daily amounts of dark chocolate can be part of a healthy diet, but it shouldn’t be considered a health food.

‘It would be a shame to turn chocolate into medicine when there are other acute pleasures that occur from its consumption, whether it triggers great memories or just reminds someone of a connection,’ Eric Rimm, professor in the Departments of Epidemiology and Nutrition, said.

And whilst the recommended amount is about 2g of high-quality dark chocolate to reap benefits, and best enjoyed in moderation as part of a balanced diet, Easter is just one day of the year, so stick the kettle on, put your feet up and enjoy.

If you’d like to read more about how diet and supplements can help you then take a read of our Choices booklet