Chocolate and Acne

Abstract

SUMMARY An account of the source, processing and composition of chocolate is presented. It is shown that chocolate liquor exhibits two exceptional dietary properties not possessed by any other food. Firstly, its lipid content of over 50% is uniquely stearie‐rich and, secondly, it combines a high lipid content with a significant concentration of xanthine alkaloids. Prepared chocolate possesses a third unusual dietary property, the combination of a high lipid content with a high sugar content. The work of Fulton, Plewig and Kligman (1969) is reviewed and it is suggested that their conclusion, that chocolate did not affect the course of their acne patients, requires revision because their calculations did not make adequate allowance for the dietary properties of chocolate. A hypothetical mechanism is described by which the constituents of chocolate may possibly aggravate acne.