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I 0 60 S An , J Cli i : Nutr 19 94 :60 (su pp l): 10 60 5 -45 . P rin ted in U SA . 199 4 Am e ric an So c ie ty fo r C lin ic a l N u tr itio n

Pa tte rn s o f choco la te consum p tion13F rances H S e lig son. D eb ra A K rumm e l, and Joan L Apga rABSTRACT A lthough consum ed in som e form since a t leas t460 A D , cacao (Th eo brom a ca ca o) was no t used in co nfec tio neryu n til th e 19 th cen tu ry w h en the cocoa press w as inv en ted . P encapita con sum p tion of cho co late co nfec tion ery in the U nitedS ta tes is m odera te (4 .6 -4 .8 k g /y ) com pared w ith tha t o f m anynorthe rn E uro pean coun tries ( 7 - 10 kg /y ). E leven percen t o fthe U S popu la tio n repo rted con sum ing choco la te can dy on1of the 3 d of reco rded fo od in take in the U S D epartm en t o fA gricu ltu re N ationw ide F ood Consum ptio n Survey 1987-1988 ;< I .0% consum ed cho co late ev ery d ay . T he W este rn reg ion ofthe U nited S ta tes con tained th e h igh est p ropo rtio n of choco la teconsum ers. M ore w hites than o th er rac ia l g roups w ere consum -ens. C hoco la te w as consum ed by m ore p eop le in the w in te r thanin o the r seasons and m ore w as consum ed a t sn ack s th an a t m ea ls.T he m ean am oun t o f choco la te consum ed w as 30-9 0 g /d , d e-p en d ing on sex an d ag e grou p . C hoco la te cand y w as on ly a m inorcon tribu to r (0 .7 -3 .4% ) to the overa ll d ie ta ry in take of to ta l en -e rgy , fa t, satu rated fa tty ac id s, an d stea ric acid . Am J C linNut r 1994 ;60 (su pp l): 10605 -45 .

KEY WORD S C hoco la te in tak e, cocoa , cacao , confec tions ,can dy , stean ic ac id

Introduction

H um an s h av e been ea ting cacao -the dried partly ferm en tedseeds of Th eo b r oma cacao used in m aking cocoa , ch oco late , andcocoa bu tte r-in som e form since a t leas t 4 60-48 0 A D , theestim ated age of a cocoa res idue foun d in M ayan vesse ls d iscov -ened in N ortheast G u atem ala ( I. Cacao prob ab ly da tes b ack 4000 y w ith an orig in in the A m azon on O rinoco bas in (2 ). bu tE u ropeans d id no t k now abou t it un til it w as d isco vered byC olum bus during h is fou rth voyag e to the N ew W orld in 1502(3 ). C o lum bu s brough t cacao beans to Sp a in s K ing F erd inandas a curios ity and w as ignoran t o f its po ten tia l comm erc ial va lu e.In 1 528 fe llow coun trym an Cor tes observed M on tezum a, em -peno r o f the A ztecs o f M exico , co nsum in g a b itten drink cons is t-ing of burn t and gro und cacao n ib s, m aize , w a te r, and sp ices , andh e sen t beans and rec ipes back to K ing Ch arles V . T he Span ia rdsadd ed su gar and hea ted the m ix tu re to im prove pa la tab ility : theE ng lish even tu ally added m ilk to p roduce a b landen ch oco la teb ev erage . D rink ing coco a beverages becam e popu la r am ong thew ea lthy and aristoc racy th roughou t E uro pe .

A lthough cocoa w as consum ed as a b ev erage fo r cen tu ries , itw as no t u sed in con fec tions un til the I 9th cen tu ry w hen the cocoapress w as d iscovered in I 82 8 . T he firs t so lidea t ing choco la tew as m ad e by add ing ex trac ted cocoa bu tte r to g roun d roas ted

beans and sugar; th is dark choco la te w as p roduced comm ercia llyfrom I 847 . T h e Sw iss inv en ted m ilk ch oco late in I 87 6 by proc-essing g round cocoa w ith sugar and dried m ilk so lid s.

C acao is now con sum ed no t on ly in cocoa b everages and choc-o la te con fections bu t a lso in ins tan t co ffee m ixes , m ilk , ice c ream ,pu dd ings , m ea l beverages , so ft d r in ks, sy rups and to pp ings , d ryce r ea ls , cakes, cook ies , and o ther baked goods . W e presen t co n-sum ption pa tte rns fo r ch oco la te confec tio ns and th e rela tive co n-t r ibut ion of choco la te con fection ery to nu trien t in take . T he te rm schoco la te confec tio ns, choco la te cand y , an d choco la te a re usedin te rchangeab ly .

S ources o f ch oco la te con fection ery consum ption d a taP er ca p ita co nsum ptio n

The In te rn ation al O ffice of C ocoa , C hoco la te and Sugar C on-fec t ionery (IO CCC ) an nua lly su rveys its m em bers and o ther co l-lab ona tons fo r de ta ils o f p roduc tion (o n to ta l sa les), im por t, an dexpo rt o f choco la te confec tionery (4 ). T he IO CCC s In terna-tiona l S ta tistic s C omm ittee , com pris in g peop le from 6 to 1coun tr ies , rev iew s the su bm itted da ta fo r accuracy and calcu la tesper cap ita co nsum ptio n o f ch oco la te confec tionery as prod uc tio np lus im po rts m inus exports d iv ided b y popu la tion .

T he U S D epartm en t o f C omm erce B ureau o f the C ensus an -nua lly su rveys a ll U S m anufac tu re rs p roduc ing consum er con -fe c tione ry p ro du cts , w hich is 35 0 com pan ies (5 ). Sm all firm stha t m anufac tu re confec tionery fo r sale at re ta il on the prem isesar e no t inc lud ed . S urveyed m anufac tu re rs record the quan tity o fa ll p ro duc ts phy sica lly sh ipped . ie , p rodu cts so ld , transfe rred too ther es tab lishm en ts o f the sam e com pany , on sh ipped on con -signm en t, w he ther fo r dom estic on ex port sa le . T h is su rvey pro -v ides per cap ita con sum p tion (sam e defin ition as tha t used byIO CCC ) and id en tifie s the v ario us types o f cho co la te con fection -e ny p ro du ce d.Dietcir, in ta ke d a ta

C hoco la te candy in take w as o b ta in ed in the Ind iv id ua l F oodIn take com ponen t o f the U S D epartm en t o f A gricu ltu re (U SD A )N ationw ide Food Consum ption Survey (N FC S) 1 987- 1988 . Ithe N FC S. a m ultistage stra tified area prob ab ility sam ple w as

I F rom the N u tr itio n and Food S a fe ty D epa rtm en t. H e rs he y F ood sC orp o ra tio n . H ersh ey . PA .

2 P re sen te d a t C hoco la te in Pe rspec tiv e : ( oc oa Bu tte r. a Um u iq ue Sa t-u ra te d Fa t.

Ad d ress co rre sp on de nce to FH S e ligs on . N u tr itio n a nd F oo d Sa fe ty .H e rsh ey F oo ds C orpo ra t ion . P0 B ox 8 05 . H ersh ey . PA I 703 3 .

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CHO CO LATE CO N SUM PT IO N 1 06 1 STAB LE IPe r c a p ita c h oc o la te ca nd y co ns um ption b y co un try , 1 991

Choco la teC oun try c o ns um ption

kg /vSw itz e rla nd 9 .9N orw a y 7 .9A us tria 7 .8N e the r lan ds 7 .7U n ited K ingd om 7 .4B e lg ium /L uxem bou rg 7 .2G erm any 6 .9Ire la nd 6 .7D enm a rk 6 .6Sweden 5 . 4Aus t r a l ia 5. 1F ran ce 4 .7U n ite d S ta tes 4. 6F in la nd 3 .5Ita ly 1 .9J ap an 1 .7Spa in 1 . 5

F rom the in te rna tio n a l c o m pa ris o n o f c o n s u m p tio n o f the pro du c tso f th e c h o c o la te . s u g a r c o n fe c tio n e rs c u iz d b is c u it in d u s try4) .

used to ob tain a cross-sec tio n of the po pu la tio n in the 4 8 con te r-m in ous s ta tes . T he Ind iv idu a l Food In take com ponen t m easuredd ie ta ry in tak e ov en a 3-d period by using a l-d reca ll fo llow edby a 2-d record . Food in tak e w as ob ta ined from 10 307 ind iv id -ua ls . M eth ods used in the su rvey are desc ribed e lsew here (6 ).

W e ana lyzed th e 1 987- 1 988 N FC S data by using th e so ftw areTA S In te rna tio na l D ie t R e s e a rc h S ys te m s (TAS D IE T; T A S , I nc ,W ashing to n , D C ) . T he sam ple w e u sed fo r ana lys is com prisedth e 8468 in d iv idua ls w ho had da ta fo r a ll 3 d of d ie tary in take .

Fo od group s in our ana ly ses w ere defined accord ing to U SD Ac lass if icat ion o f fo od g roups fo r the N FCS . A ll item s tha t con-t amed choco la te in the can d ies ca teg ory of the U SD A food co desw ere inc luded excep t fo r d ie te tic choco la te and sem isw ee t bak ingm orse ls . T he 56 id en tified food codes inc luded the fo llow ing :

TA B LE 3Choco la te c an dy in ta ke by ge og rap h ic reg io n . s e as on . an d race in th e1 98 7 - 1 98 8 Na tion a l Fo od C on sum p tio n S urv ey

G roupChoco la teconsumers

Choco la tein take2

% g/ dGeog rap h ic re g io n3

W es t (m u= 1 5 8 3 ) 14 .3 46 .7 1 .2Nor theas t (n = I 6 4 7) 1 2 . 9 54 .7 I .9N or th C en tra l (m u 23 62 ) 1 1 .7 5 7 .9 2. 5South (it = 2 87 5) 9 .6 65 .6 3 .5

Sea s o nS um m er (a = 1 257 ) 8 .7 78 .4 5 .7A u tum n (a = 13 74 ) 12 .5 55 .6 2. 1Win te r (a = 2659) 14 .5 53 .0 1 .6Spr ing (m u = 3 17 8) 10 .5 47 .1 1 .3

RaceWhi te (m u = 6 9 8 7 ) 12 .8 5 3 .4 1. 0B la c k (,z = 902) 5 .4 1 10 .4 14 .0H is pan ic (m u = 35 6) 1 1 .9 5 1 .4 3 .8N on -H is p an ic o th e rs (m u = 22 3) 10 .2 48 .2 2 .9

A na ly z ed by u s in g TAS Inte rn a tio na l D ie t R e s e a rc h S ys te m s ( TAS -DIET). U nw e ig h ted sam p le s iz e fo r a ll a ; a ll o th e r da ta w e ig h te d (7 ) .

2 S E . The am oun t o f c h oc o la te co ns um ed on th e d ay o f reco rd edin tak e , n o t an a ve rag e o ve r 3 d .

.1 W es t: A riz o na , C a lifo rn ia , C o lo ra do , Ida ho , M on tan a , N e va da , N ewM ex ic o , O re gon . U tah , N eva da . W as h in g ton . W yom ing . N orth ea s t: C o n -nec t i c u t , M aine , M assachuse tts . N ew H am psh ire . N ew J ers ey . N ewY ork . P enn s y lv a n ia . R ho de Is la nd . Ve rm on t. N o rth C en tra l: I llin o is , In -d ian a , Iow a , K an sa s , M ic h iga n . M inn eso ta . M is s o u r i. N e b ra s k a , N or thD ako ta , O h io , S ou th D a ko ta , W is c on s in . S ou th : A la bam a , A rk a nsa s .D e law a re . D is tr ic t o f C o lum b ia , F lo rid a , G eo rg ia . Ke n tu c k y . Lo u is ian a .M ary lan d . M is s is s ipp i. N o r th C aro lin a , O k lah om a, S ou th C aro lin a . Te n -n es s ee , Te xa s . V irg in ia . W es t V irg in ia .

so lid ch oco la te bars an d p ieces w ith and w ithou t inc lu sions ,pann ed choco la te p ieces , choco la te cov ered or enro bed can dyb ars and p ieces. ch oco la te asso rtm en ts , and o ther m isce llaneoustypes o f candy co n tain ing ch oco la te . B rand in fo rm ation w asava ilab le fo r m any of the cand ies .

T A B L E 2U S p e r c ap ita c ons um ption o f c h oc o la te c and y . I 992

P ro du c t de s c rip t ion C ons um ption To ta l c o n fe c tion e ry C hoc o la te co n fe c t ion e rykg /v % %

T ota l c on fe cti on ery 9. 6 - -Choc o la te an d c hoc o la te -ty p e con fe c tio ne ry 4 .8 5 0 .0 -

So lid 0 .6 - 13 .4So lid w ith inc lus ions 0 .5 - 10 .2En rob ed a nd /o r m o ld ed w ith c a nd y . fru it. o r nu t c en te r 2 .3 - 47 .5E nrob ed an d /o r m o lde d w ith ba ke ry p ro du c t c en te r 0. 3 - 6. 6P an ne d 0 .7 - 14 .4As so r tm en ts an d o the rs 0. 4 - 7. 9

N on ch oc o la te co n fe c t ion e ry 4 .4 46 .3 -Con fec t ion e ry (n s k )2 0 .4 3 .7 -

F rom the U S C ham ber o f C omm erce C u rre nt im u d u s tria l re po rts . c o n frc tio n e rv (5) .2 N ot s p ec ifie d by k in d . R e pre se n ts es tim a te d da ta from sm a ll c om pan ie s . ty p ic a lly th ose w ith few er tha n fiv e em p loy ee s . th a t w e re no t i

in the m a ilin g p an e l.

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A n a ly z e d b y u s in g TAS hm u te rm ia tio na l D ie t R e sea rch S ys tem s (TAS -DIET) . U nw e ig h te d s am p le s iz e fo r a llu (n um b e r o f c h o c o la te e a tin goccasions re p o rte d a t meal o r s n a c k tim e ); to ta l n = I 2 1 3 . A ll o th e r d a taweigh ted (7) .

2 { 2 4 7 } S E .

1. 2 3 -5 # {1 4 9 }. ii 1 2 . 1 9 2 0 -2 9 3 0 .3 9 4 0 .4 9 5 0 -5 90 4 9 7 0 +A g e (y )

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1 0 6 2 S SELIGSON ET A L

F IG 2 . Q u a n tity o f c h o c o la te c a n d y c o n s um e d . b y s e x a n d a g e g ro u p .

TAB LE 4C h o c o la te c a n d y in ta k e b y e a tin g o c c a s io n a n d tim e o f d a y in th e1 9 8 7 - 1 9 8 8 N a tio n a l Fo o d C o n s u m p tio n S u rv e y

E a tin g o c c a s io n a n dtim e o f d a y o f s n a c k s

C h o c o l a t ee a tin g o c c a s io n C h o c o la te in ta k e 2

% gBreakfast (ii = 2 1 ) 2 .2 6 3 .3 4 .4Lunch (m u = 2 2 7 ) 1 7 .6 4 4 .2 1 .2Dinner (n = 12 8 ) 14 .1 4 8 . 9 2 .0S n a c k s

0000 -0400 (m u = 1 6 ) 2 . I 4 6 . 5 2 .90 4 0 0 - 0 8 0 0 (n = 8) 1 . I 4 2 .3 5 . 00 8 0 0 -I2 0 0 o = 8 9 ) 7 .1 5 6 .3 3 .11 2 0 0 -1 6 0 0 (n = 2 6 7 ) 2 0 .6 5 5 .9 2 .51 6 0 0 - 2 0 0 0 (m u = 1 8 6 ) 1 2 .8 5 5 .9 2. 42 0 0 0 -2 4 0 0 (a = 2 7 0 ) 2 2 .3 5 0 .0 2.5

Choco late consumption patterns w ere analyzed for geographicreg ion (N o rtheast, N orth Central, S outh, and W est), s eason (w in-ten, spring , summer, and fall), and race (w hite , black, Hispanic ,and non-H ispanic o thers ). Eating occasions w ere analyzed bytime o f day and meal (breakfast, lunch, dinner, and snack) asde fined by the respondents . Indiv iduals w ere g rouped into thefo llow ing age categ orie s: < 1 , 1 - 2 , 3-5, 6 - 1 1 12 - 19 , 2 0 -29 ,30 -39 , 4 0 -49 , 50 -5 9 , 60 -69 , and 7 0 y . D ata for male s andfemale s w ere analyzed separate ly except for children aged6y . W e determ ined the percentag e o f the population w ho co n-sumed choco late candy at leas t once in the 3 -d period and thequantity o f cho co late candy consumed per daygid) for the dayson which it w as consumed on per eating occasion (g /eating oc -casion). U SDA w eig hted data are repo rted, except for the orig inalsample size , to correc t for po tential underrepresentation o f certaincharac teris tics in the unw e ighted sample due to nonrespo nse ando ther fac to rs (7 ).

The contribution o f choco late confectionery and o ther foodgroups to the intake o f to tal energy . fat, saturated fatty acids , andstearic acid w as also estimated from the 1 987 - 1 988 NFCS . W econs truc ted foo d groups based on the firs t dig it o f the U SDAfo od codes and determ ined the contributio n o f the fo llow ing cat-egorie s to nutrient intake : m ilk and m ilk produc ts : meat, poultry .fish, and m ix tures ; egg s and egg pro ducts; dry beans, peas, o therlegumes, nuts , and seeds: grain pro duc ts: fruits and fruit prod-uc ts; vege table s and vege table produc ts : fats, o ils , and saladdressing s; and sug ars and sw ee ts . B everages w ere analyzed as aseparate fo od categ ory and not as part o f the sugars and sw ee tsgro up. Choco late candy w as analyzed as a separate group for itscontribution to to tal energy . fat, and saturated fatty ac id intakes ,but it w as inc luded w ith sugars and sw ee ts for s tearic ac id intakebecause o ther item s in the group w ould no t contain s tearic ac id.

The N utrient D ata B ase for Indiv idual Intake S urveys createdby the U SDA for estimating nutrient intake does no t co ntain in-formation o n stearic acid. There fore , TA S , Inc (8 , 9 ) created afatty ac id data se t by us ing the recipe- ingredient coding schemedeve loped by the U SDA ( 1 0 ). the U SDA N utrient D ata B ase fo r

F IG I .P e rc e n t o f p o p u la tio n c o n s um in g c h o c o la te c a n d y a t le a s t o n c ein 3 d . b y s e x a n d a g e g ro u p .

Standard Reference ( I I, and the U nivers ity o f M inneso ta N u-tnition D ata Sy stem ( I 2) .

The 1 987 - 1988 N FCS had a low response rate , w hich haraised questions about the national nepresentativeness o f the data( I 3, 1 4 ). How ev er, its re spondents represent a conv enient po p-ulation sample and the data obtained are v iew ed as such here .

C hocolate confectionery consum p tion

P er cap ita co nsum ptio nOf the co untrie s surveyed by IOCCC in 1991 , the Sw iss had

the highes t pen capita co nsumptio n o f choco late (9 .9 kg /y ), andth e Italians , Japanese, and Spaniards had the low es t (< 2 kg /y )(T able 1). Americans co nsumed an intermediate amount(4 .6 kg /y ).

U S per capita consumption es timated from 1992 Chamber o fCommerce data com pared w e ll w ith the 1991 IOCCC data. Onthe bas is o f U S shipment data, Americans consumed 9 .6 kg to talconfectionery/y (T able 2). C h ocolate represented half of all con-fec tionery shipments: o f this, so lid choco late candy comprised

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CH O COLA TE CON SUM PT ION 10635TABLESP erce n t c on trib u tio n o f foo d g rou ps to to ta l e ne rgy . fa t. s a tu ra te d fa tty a c id . an d s tea ric ac id in ta k es in the 19 87I 9 88 N a tio na l F oo d C on sum p tionS urv e y . b y se x and ag e g ro up

Ma le s an d fem ales, M ales, Fem ales, Males , Females .6 - I l y 1 2 - l 9 y l 2 - 1 9 y >2 0 y >2 Oy

Energ y in ta ke T o ta l [M J /d (k c a l/d )] 7 .46 (1 78 2 ) 9 .44 (2 25 6 ) 7 .17 (17 14 ) 8 .65 (20 67 ) 6 .05 (1 446 )B y fo od g ro up (%)2.3G ra in prod uc ts 32 .0 3 0 .4 3 2 .9 2 9 .4 30 .6

M ilk an dm ilk p ro du c ts 1 9 .5 1 5 .2 1 5 .3 1 0 .6 1 1 .6M ea ts a nd m ea t mix tu re s 18 .5 23 .2 1 9 .3 2 5 .0 22 .9Vegetab les a nd ve ge tab le p rodu c ts 8 .0 9 .6 8 .5 1 0 .2 1 0 .0Fruits an d fruit p rod uc ts 5 .0 3 .5 4 .6 3 .8 5 .2Be ve rag es 4 .9 8 .1 8 .1 9 .1 7 .4Suga rs a nd s wee ts 3 .6 2 .4 2 .5 2 .2 2 .0Le gum es , nu ts , an d se ed s 3 .2 1 .7 2 .3 2 .7 2 .4Fats, o ils, an d dres s ing s 2 .7 3 . 1 3 .7 4 .3 4 .9Eggs a nd e gg p ro du c ts I .6 1 .4 I .9 2 .3 2 .0C hoc o la te ca nd y 0 .9 1 .4 1 .4 0 .6 0 .9

F at in ta ke To ta l (g /d ) 72 9 2 7 0 8 6 59B y fo od g rou p (%)2.3

Meats an d m ea t mix tu re s 2 7 .4 33 .6 2 7 .9 3 5 .4 32 .1M ilk a nd m ilk p ro du c ts 2 3 .7 1 8 .4 1 9 .0 1 3 .5 1 4 .5G ra in prod uc ts 2 3 .4 22 .0 2 5 .8 2 1 .3 22 .2Vege tab les an d ve ge tab le p rodu c ts 8 .7 1 0 .7 9 .0 9 .9 9 .4Fa ts , o ils , an d d res s in gs 7 .2 8 .2 9 .8 1 1 .1 1 2 .7Le gum es . nu ts , a nd se ed s 5 .0 2 .4 3 .2 3 .4 3 .4Eggs a nd e gg p ro du c ts 2 .9 2 .5 3 .3 4 .0 3 .6Choco la tecandy 1 .1 1 .7 1 .3 0 .7 1 .1F ru its an d fru it prod uc ts 0 .4 0 .3 0 .5 0 .4 0 .6Suga rs a nd s wee ts 0 .2 0 .9 0 .1 0 .2 0 .1Be ve rag es 0 . I 0 0

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I 064S SEL IGSON ET A L24% and chocolate ennobed, molded, and panned productscompr ised 76%.Di e t a r y i n t a k e d a t a

Overal l , 1 .4% of the populati on in the 1987- 1988 N FCSreported consuming chocolate candy on 1 of 3 d, 8.8% con-sumed i t on only 1 of the 3 d, I .8% on 2 of the 3 d, and 0.7%on al l 3 d.

The W estern region contained the highest proporti on of mdi -v idual s who reported chocolate consumption and the Southernregion contained the low est proporti on (Table 3). H ow ever, theamount of chocolate consumed w as highest i n the South andlowest i n the W est. Consumers in the N ortheast and N orth Cen-tral regions had intermediate chocolate intake. The proporti on ofindi v idual s who consumed chocolate w as lowest i n the summerand highest i n the w inter: interestingl y , the amount of chocolateconsumed by users w as highest i n the summer. A utumn andspr ing consumption patterns w ere intermediate to those in sum-mer and w inter. W hi tes reported the highest proporti on of choc-olate consumers, f ol lowed by H ispanics, non-H ispanic others,and blacks. B lack users reported the highest amount of chocolateconsumed and non-H ispanic others reported the low est amount.

Six ty -si x percent of al l chocolate eati ng occasions w ere ne-ported as a snack; 20.6% of the eating occasions occurred assnacks betw een 1200 and 1600 and 22.3% between 2000 and2400 (Table 4). Other popular eati ng occasions were at l unchand dinner.

The proporti on of males and females who reported consumingchocolate at l east once in 3 d w as 8% in toddlers and pre-schoolers; thi s i ncreased to I 6% in school -age chi ldren andadolescents, dropped to 12- 13% in young adul ts, and re-mained relati vely constant at 6- 10% in olden adul ts except forfemales aged 40-49 y (Fig 1) . A bout15 % of females aged 40-49 y reported consuming chocolate candy at l east once in 3 d.

The average amount of chocolate candy consumed varied bysex and age group (Fig 2). M ales aged 12- 19 y consumed themost (90 g/d). f ol l ow ed by females aged 30-39 y (87 g/d). A l lother sex and age groups reported betw een 30 and 62 g/d. W henconsumption w as examined by serv ing size, 34% of al l chocolatecandy consumers reported eati ng < 30 g. 38% reported 30-57g, and 28% reported > 57 g.Contribution to nutrient intake

Grain products. m i l k and mi l k products, and meats and meatm ix tures w ere the major contri butors to total energy , fat, satu-rated fatty acids, and steari c acid intakes of males and femalesaged 6 y (Table 5) . These food groups accounted for a65-8 2 % of total i ntake depending on nutri ent, sex , and age group.By compari son, chocolate candy contr ibuted 0.9- 1 .4% of energyi nt ak e, 0. 7- 1. 7% o f f at i nt ak e, 0. 9- 2. 2% o f s at ur at ed f at ty a ci di ntake, and I .6-3.4% of steari c acid intake. Sim i l arl y , B locke t al ( 15) reported that chocolate candy contr ibuted 0 .85% of totalenergy , I % of total f at, and 1% of total saturated fatty acid intakein the adul t parti ci pants in the Second N ational H eal th and N u-tri ti on Examination Survey conducted during 1976-1980.

SummaryTheobroma cacao wa s c o n s um e d i n W estern diets ini ti al l y as

a hot beverage in the I 500s and later as confectionery in the

I 800s. Since i ts i ntroduction, chocolate has been a popular foodand f l avor. Per capi ta consumption of chocolate confecti onhighest i n Sw i tzerl and and certain nor thern European countri esand low est in Japan and southern Europe. A meri can consumptionof chocolate i s intermediate. M ost of the chocolate candy con-sumed in the Uni ted States i s not sol id; rather, i t is predominatel ypanned chocolate confections and conf ecti ons that are enrobedor molded w i th chocolate. A l though a popular food, chocolatecandy i s consumed at a relati vel y low f requency in the U ni tedStates and patterns of consumption di f f er according to geo-graphic region, season, race, time of day, sex, and age group.Chocolate candy i s onl y a m inor contri butor to the overal ldietary intake of total energy , fat, saturated fatty acids,and steari c acid. A

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