This factor, more than any other, is directly responsible for our chocolate cravings according to new research
), and anandamide , however, the other attributes of chocolate, such as sweetness and texture, are important too. Chocolate’s allure is likely due to the synergistic interaction of fat, sugar, and these psychoactive molecules on endogenous reward systems in the brain.
A recent study attempted to determine which factor plays the biggest role in chocolate cravings. The scientists hypothesized that the amount of chocolate consumed would correlate with the increasing sugar content and decreasing cocoa and fat content of the chocolate. The subjects ate five grams of chocolate with varying amounts of cocoa , sugar, and fat.
Consuming milk chocolate, which has a higher sugar content and lower cocoa content, elicited the greatest increase, as compared to all the other chocolates, in the total number of feelings of well-being and euphoria. Previous studies have reported that these feelings are typical of the activation of both the dopaminergic and the opioid neurotransmitter systems.
Consuming chocolate containing 90 percent cocoa increased the total number of positive responses, which is surprising given its bitter taste. The higher concentrations of psychoactive compounds found in dark chocolate may explain these positive results. Studies have shown that the consumption of dark chocolate increases energetic arousal without inducing cravings for more chocolate.
In conclusion, the allure of chocolate is due to the aggregate interactions of many different molecules, however, the sugar content of chocolate, more than any other molecule, was directly related to our cravings for milk chocolate and explains why we all buy and consume mostly milk chocolates.
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