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—-Important Message—-
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Can cacao protect against cancer?
Over the years, researchers have noticed links between chocolate consumption and cancer.
Specifically, people who eat more dark chocolate or cacao-containing foods are less likely to get certain types of cancer.
Cacao is the plant that forms the basis of chocolate – the key ingredient.
Other researchers have tried to figure out why chocolate may lower their risk of cancer.
They’ve proposed that polyphenols and antioxidants could have an anticancer effect.
It might be partially correct – but there’s something far more interesting going on with chocolate and cancer.
Chocolate fat may be blocking the effects of polyunsaturated fats (vegetable oils) that are a major cancer trigger.
The animal experiments were carried out at the Department ofBiology, Ball State University, Muncie. The results were published in the International Journal of Cancer.
Fats are central to cancer. Standard high-fat diets increase cancer rates in animals.
But not all fats are equal.
“High-fat diets promote tumor growth and increase the incidence of mammary tumors. Polyunsaturated fats were more effective than saturated fats in promoting the development of spontaneous tumors.”
Polyunsaturated fats are unstable substances mostly derived from vegetable oil, seed oil, and fish oil.
Saturated fats are far more stable.
Solid at room temperature – they are found in animal fats and some plants – like cacao/chocolate.
Dozens of studies over many decades have shown that polyunsaturated fats are very closely tied to cancer.
Some animal studies have shown that polyunsaturated fats are essential for the development of cancer.
These researchers were interested in the relationship between saturated fats and cancer development.
The researchers carried out a series of experiments on mice. The mice were fed diets containing various formulations of fats.
The researchers were interested in a saturated fat called stearic acid.
Stearic acid is found in the fat of animal foods like beef – but the best source is actually cacao/chocolate.
In one experiment, some lab mice were fed a low-fat diet from birth to death – 4.5% fat total.
Another group of lab mice were fed a high-fat diet – 15% – and mostly from stearic acid.
Normally, mice on a higher-fat diet will have higher rates of cancer earlier in life.
But mice eating a high-fat diet primarily from stearic acid developed cancer much later in life.
“Mice on the stearic acid diet developed tumors at 16 months compared with 13 months in mice on the low fat diet.”
In another experiment, mice were switched to the 15% stearic acid diet late in life.
Even then, the mice eating more stearic acid developed tumors later in life.
“Placing all the mice on the stearic acid diet resulted in a significant increase in the latency period of tumors. 5 months vs 3 months.”
That’s quite a long time in the life of a mouse.
The most interesting thing about these studies is that the researchers found stearic acid was displacing other fats.
Other fats which are strongly tied to cancer…
Fat in tissues of mice on the stearic acid diet were much more saturated – polyunsaturated fats (tied to cancer) were forced out.
“Significant reductions in the percentages of polyunsaturated fatty acids were found in tissues on mice fed the stearic acid diet.”
Linoleic acid is one of the worst polyunsaturated fats – and one of the most common.
“The percentage of linoleic acid was decreased in cancerous and non-cancerous tumors.”
Linoleic acid is a polyunsaturated fat found in vegetable oils – it’s strongly linked to cancer.
Stearic acid was replacing linoleic acid – and this might be why chocolate is linked to lower cancer rates.
“These results suggest that dietary stearic acid interferes with the availability of certain polyunsaturated fats required for tumor production.”
Cacao fat is by far the best source of stearic acid at 33% by weight.
You can get a decent amount by eating an ounce or 2 of dark chocolate per day.
Be careful though.
Many chocolate products don’t contain that much cacao, and are contaminated with polyunsaturated vegetable fats.
Always choose 70% to 90% dark chocolate.
Higher is better if you like the taste – and check the label to make sure there is no added soy oil or other vegetable oils.
—-Important Message For Men Who Don’t Like Chocolate—-
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You may even have some in your kitchen right now…
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