Chocolate
From the YapSpan Longevity Wiki · Updated 2026-10-01
Chocolate is a food made from roasted and ground cacao beans, usually combined with sugar and, in milk chocolate, milk solids. Dark chocolate contains more cocoa solids and less sugar than milk chocolate. Cocoa is a source of flavanols, plant compounds that have been studied for effects on blood vessels, while most chocolate products are also high in sugar, fat and energy.
In one cohort study (a study that follows a group of people over time) of 84,709 older women in the US Women's Health Initiative, eating chocolate at least once a day was associated with 10% lower all-cause mortality (death from any cause) than eating none [1]. The authors described the association as modest [1].
- Eating chocolate at least once a day was associated with 10% lower all-cause mortality than none in 84,709 women [1].
- The authors concluded the inverse association was clearest for moderate intake of 1 to 3 servings a week [1].
- Chocolate was not associated with cancer mortality in the Women's Health Initiative [1].
- In the US PLCO cohort, the lowest all-cause mortality was seen at about 0.7 servings of chocolate a week [2].
- A dose-response meta-analysis (a study that pools the results of earlier studies) rated the credibility of the evidence on chocolate and all-cause mortality very low [3].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.