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Original Research Communication |
1 From the Nestec Ltd Nestlé Research Center Lausanne, Lausanne, Switzerland.
Background: The digestibility of cocoa butter was reported in animal but not human studies to be low (60–70% and 89–94%, respectively). These differences could be due to the much higher ratio of calcium to fat (by wt) in the diet of rats (0.04–0.18) than in that of humans (0.01).
Objective: We investigated whether supplementation of chocolate with 0.9% calcium (by wt), as an integral part of a Western diet, reduces absorption of cocoa butter and hence the digestible energy value of chocolate. We also assessed the effect of calcium supplementation on the blood lipid profile.
Design: Ten men were fed control diets containing 98–101 g chocolate/d with or without a 0.9%-Ca supplement (0.9 g Ca/d) for 2 periods of 2 wk each. The study was conducted with use of a randomized, double-blind crossover design under free-living conditions but with strict control of food intake.
Results: Calcium supplementation of chocolate increased fecal fat 2-fold (from 4.4 to 8.4 g/d; P < 0.0001) and reduced the absorption of cocoa butter by 13.0%. This was due mainly to an increase in the excretion of palmitic and stearic acids (3.4 g/d), which reduced the absorbable energy value of the chocolate by 
9%. This supplementation also reduced plasma LDL cholesterol by 15% (P < 0.02); HDL cholesterol was unchanged.
Conclusions: Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study.
Key Words: Calcium • chocolate • cocoa butter digestibility • energy content of chocolate • confectionery • fat digestibility • blood lipids • healthy men
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