Chocolate is a food product derived from cocoa beans, typically consumed as confectionery or incorporated into various processed foods and beverages. Research published in the International Journal of Nutrition addresses chocolate from multiple nutritional and public health perspectives. Studies have examined the co…
Chocolate is a food product derived from cocoa beans, typically consumed as confectionery or incorporated into various processed foods and beverages. Research published in the International Journal of Nutrition addresses chocolate from multiple nutritional and public health perspectives. Studies have examined the compositional characteristics of cocoa-derived ingredients, including proximate, mineral, and antinutrient profiles of natural cocoa cake, cocoa liquor, and alkalized cocoa powders. The journal has explored chocolate's role in dietary patterns, particularly in the context of food energy density among individuals managing weight, and its presence in ultra-processed foods that may influence health outcomes such as sleep quality. Regulatory aspects have also been investigated, including how food manufacturers define serving sizes for chocolate confectionery products and how chocolate fits within school food policies aimed at improving child nutrition. Additionally, research has considered chocolate consumption as part of broader dietary patterns, such as Mediterranean diet adherence, and its caffeine content in relation to cognitive function. These investigations reflect chocolate's significance as both a widely consumed food product and a subject of nutritional concern in contemporary dietary guidelines and public health policy.
11 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 11 articles above have been cited 88 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Chocolate, linking to each citing work.