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Surprising health benefits
of dark chocolate promoted
to healthcare professionals

Sydney - 30 August 2007- Doctors, dietitians and nutritionists are being promoted the health benefits of dark chocolate in the new Switch to Dark campaign.

A Switch To Dark campaign highlighting the health benefits of consuming small portions of dark chocolate has been launched in leading healthcare publications, which include the Australian Doctor and Medical Observer; the Dietitians Association of Australia as well as the "prescriber's bible", MIMS.

Emerging evidence suggests that dark chocolate is a surprisingly rich source of antioxidants which may contribute to some health benefits.

"The evidence is there, that dark chocolate is a good alternative to milk chocolate and is a source of some key antioxidants." said Professor Sandra Capra from the University of Newcastle "Anyone already on a healthy and balanced diet, should be able to indulge occasionally in one or two squares of dark chocolate and benefit from a few health benefits as well."

Reputable journals such as JAMA, BMJ and The Lancet have all published studies on the health benefits of dark chocolate. Cocoa is a rich source of antioxidant flavonoids, and studies have shown that dark chocolate contains a higher level of antioxidants than common foods such as red wine and tea (Ding et al., 2006).

"The Switch to Dark campaign is a breath of fresh air, showing us that we can all indulge a little in a food we love and still lead a healthy lifestyle," commented dietitian, Dr Joanna McMillan Price. "Chocolate should always be eaten in moderation but when the urge to indulge hits, dark chocolate is an excellent alternative to eating milk chocolate."

"At the heart of the Switch to Dark campaign, the message is that if we choose to indulge occasionally in chocolate, a small amount of dark chocolate is by far the wiser choice." says Penny Small, Nestle's Corporate Nutritionist.

Nestle is a proud supporter of the Switch To Dark campaign.

Switch To Dark Spokespeople

Professor Sandra Capra Food service management; Dietetics; Dietary methodology; Nutrition education; Public health education; Food policy & regulation, health systems, service outcomes, best practice in nutrition services, allied health education, competency based assessment.

Dr Joanna McMillan Price Joanna is a dietitian and qualified fitness leader with a PhD in nutrition science from the University of Sydney. She continues to work in research at the university with the Glycaemic Index group.

Prof. Jenny Brand-Miller Interests focus on all aspects of carbohydrates including diet and diabetes, the glycaemic index and insulin resistance. Her research group is internationally recognised for its work on nutritional aspects of food carbohydrates.

Associate Professor Neil Mann Diets; Nutrition; Fat; Weight issues; High protein diets; Dietary fats, fatty acids, Omega 3 fatty acids; Diseases - Thrombosis; Vascular diseases; Nutrition and evolution

Judy Davie - Food consultant Body and Soul, www.womansday.com.au, Everyday Food, Healthy Life magazine, Author of The Food Coach Cookbook - Viking Books. Judy Davie founded The Food Coach in 2001.

Professor Peter Howe Director of the Nutritional Physiology Research Centre, School of Health Sciences, University of South Australia and Director of the ATN Centre for Metabolic Fitness. Cardiovascular and metabolic health benefits of bioactive nutrients. Established the Smart Foods Centre, an ARC Key Centre at the University of Wollongong, and built strategic alliances with both primary producers and food manufacturers to develop healthier foods.