As chocolate lovers prepare to indulge this Easter Sunday, Hélène Hofmanfinds out why we love chocolate so much, and how it may or may not benefit our health
By next Sunday, we're expected to spend over €30 million on Easter eggs. Two million tonnes of chocolate are produced in the European Union every year, 35,000 tonnes of which are made in Ireland, according to figures from the food and agriculture development authority, Teagasc.
When it comes to sales, Easter is one of the most important events of the year, second only to Christmas. Western Europeans are among the biggest consumers in the world, eating an average of about 8kg a year each (compared with just 1.4kg in China) - most of which is purchased around Easter or Christmas.
There is some debate among scientists about what makes chocolate so appealing. Eating chocolate has been linked to the release of endorphins in the brain, which is said to relieve stress and have a calming effect. Others argue that it is addictive. However, Dr Eileen Gibney, a lecturer in nutrition at University College Dublin, is among those who disputes these claims.
"When it comes to mood, increased appetite and the release of serotonin in the brain, there is controversy as to whether this is a biological or a psychological effect," she says. "It seems to alleviate anxiety but we're not sure why. It's thought the high-carbohydrate, low-protein combination and the sensory appeal of eating something sweet and creamy could be responsible," she says.
Although chocolate was traditionally seen solely as junk food, Gibney says that perceptions are changing.
"We're seeing a lot more about the health benefits of chocolate. Whereas in the past it was seen as a bad food, it's now still a treat food but it has beneficial qualities. It's high in antioxidants for example," she says.
It's a combination of the flavonoids epicatechin (an organic compound that improves blood flow) and gallic acid that are thought to give chocolate its cardio-protective properties.
"We know that chocolate, especially dark chocolate, contains antioxidants. And we know that antioxidants can help protect against certain cancers and heart disease," says Gibney.
But, according to Janice Morrissey, dietitian with the Irish Heart Foundation: "It's important to note that just two squares - so very small amounts - is enough to give benefits.
"We need to remember that chocolate is on the top shelf of the food pyramid so, although it can be included in a heart-healthy diet, we should limit our consumption and turn to other nutritious food that contain antioxidants first. Fruit, vegetables and wholegrain also contain antioxidants and are better for us," she says.
According to Jill Sommerville, dietitian manager at the Bon Secours Hospital in Dublin, some chocolates are more beneficial to our health than others.
"The cardio-protective properties only kick in when you're eating chocolate with a very high percentage of cocoa. That wouldn't be the chocolate you pick up off the shelf, but what is known as the European chocolate.
"Milk chocolate and standard chocolate here doesn't fall into that category. You need to get the chocolate with more than 70 per cent cocoa, which is more bitter - it doesn't have that sweet taste and you eat a lot less of it," she says.
Sommerville also points out that checking the label before you buy is important. She says that although there are no guidelines as to how much chocolate we should consume, there are other things to consider.
"There is no official recommendation for chocolate, it doesn't break down into bars of chocolate, but in terms of fat the recommendation for women is a maximum of 80g a day, and 90g for men. One bar can contain anything from 6g to 36g - so certainly your choices can make a difference," Sommerville says.
"With Easter eggs, some have very high calorie counts. We did one study at work and found one Easter egg has 1,500 calories - which is almost your entire daily allowance. The average-sized egg has about 300 calories. So our advice is if you're going to be eating lots of Easter eggs over the holidays, then try to do an hour's good walk for every average-sized Easter egg you eat," she says.
Consultant dietitian Sarah Keogh says that although chocolate has certain beneficial properties, moderation is key.
"The thing about chocolate is that it's not essential for health, but I find that as an occasional treat it's fine. Obviously for someone trying to lose weight it's not ideal - if you eat too much of any food you'll put on weight. So two to three times a week is okay," says Keogh.
"The problem is if you eat a lot of the lighter chocolates - they tend to contain a lot more sugar and aren't as good for you," says Keogh.
"Usually I would say go for the darker chocolate, and you should balance your calorie intake to match your height and weight. For example, someone who is very active might be able to eat more chocolate, but generally I'd say two or three times a week - the only problem is if you overeat."
Anyone who is looking forward to chocolate after abstaining for Lent will be glad to hear that chocolate might make you happier, even if there is still some debate as to why, and it may reduce your risk of heart disease once it's eaten in moderation.
As Gibney says: "Anything that makes you smile and happy is fine. One research paper had a quote that said: 'chocolate is cheaper than therapy and you don't need an appointment', which sums it up nicely."