AJCN Cancer Health Disparities Conference
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Seligson, F. H.
Right arrow Articles by Apgar, J. L.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Seligson, F. H.
Right arrow Articles by Apgar, J. L.
Agricola
Right arrow Articles by Seligson, F. H.
Right arrow Articles by Apgar, J. L.

American Journal of Clinical Nutrition, Vol 60, 1060S-1064S, Copyright © 1994 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Patterns of chocolate consumption

FH Seligson, DA Krummel and JL Apgar
Nutrition and Food Safety Department, Hershey Foods Corporation, PA 17033.

Although consumed in some form since at least 460 AD, cacao (Theobroma cacao) was not used in confectionery until the 19th century when the cocoa press was invented. Per capita consumption of chocolate confectionery in the United States is moderate (approximately 4.6-4.8 kg/y) compared with that of many northern European countries (approximately 7-10 kg/y). Eleven percent of the US population reported consuming chocolate candy on > or = 1 of the 3 d of recorded food intake in the US Department of Agriculture Nationwide Food Consumption Survey 1987-1988; < 1.0% consumed chocolate every day. The Western region of the United States contained the highest proportion of chocolate consumers. More whites than other racial groups were consumers. Chocolate was consumed by more people in the winter than in other seasons and more was consumed at snacks than at meals. The mean amount of chocolate consumed was approximately 30-90 g/d, depending on sex and age group. Chocolate candy was only a minor contributor (0.7- 3.4%) to the overall dietary intake of total energy, fat, saturated fatty acids, and stearic acid.


This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
L. Cordain, J. B. Miller, S B. Eaton, N. Mann, S. H. Holt, and J. D Speth
Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets
Am. J. Clinical Nutrition, March 1, 2000; 71(3): 682 - 692.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by The American Society for Nutrition