Patterns of chocolate consumption

Area of Science:

• Food Science and Nutrition
• Dietary Habits Research
• Consumer Behavior Analysis

Background:

• Cacao (Theobroma cacao) has a long history of consumption, dating back to at least 460 AD.
• Chocolate confectionery use began in the 19th century following the invention of the cocoa press.
• US per capita chocolate confectionery consumption is moderate (4.6-4.8 kg/y) compared to northern European countries (7-10 kg/y).

Purpose of the Study:

• To analyze chocolate confectionery consumption patterns in the United States population.
• To identify demographic and seasonal variations in chocolate consumption.
• To assess the dietary contribution of chocolate candy to overall nutrient intake.

Main Methods:

• Analysis of the US Department of Agriculture Nationwide Food Consumption Survey data from 1987-1988.
• Examination of food intake records over three days for a representative sample of the US population.
• Calculation of per capita consumption and dietary contribution percentages.

Main Results:

• Eleven percent of the US population consumed chocolate candy on at least one recorded day; less than 1% consumed it daily.
• The Western US region had the highest proportion of chocolate consumers, with white individuals consuming more frequently than other racial groups.
• Chocolate consumption was higher in winter and more common as snacks than at meals, with mean daily intake of 30-90 g/d.
• Chocolate candy represented a minor dietary contribution (0.7-3.4%) to total energy, fat, saturated fatty acids, and stearic acid.

Conclusions:

• Chocolate confectionery consumption in the US is widespread but not daily for most consumers.
• Demographic factors (region, race) and seasonal patterns influence chocolate intake.
• Chocolate candy intake has a limited impact on overall dietary intake of key macronutrients and fatty acids.