Compound in Dark Chocolate Linked to Slower Aging

Fans of dark chocolate and coffee may have a small scientific reason to enjoy their treats—though not a license to overindulge. A study published in the journal Aging by researchers at King’s College London found that people with higher blood levels of theobromine, a compound related to caffeine and most abundant in cocoa, showed signs of slightly slower cellular aging, according to Medical News Today. While experts caution against overinterpreting the results, one dietitian not involved in the study told The Washington Post that it’s “a great reason to not feel bad about having an ounce of dark chocolate today.”

The researchers examined blood and DNA samples from about 1,670 adults in the UK and Germany, with an average age of 60. They found that higher levels of theobromine were associated with a slower “pace of aging,” measured through DNA methylation markers. Other cocoa-related compounds, including caffeine, did not show the same association, suggesting the effect was specific to theobromine.

Still, the findings come with important limitations. The study was observational and based on data collected at a single point in time, meaning it cannot prove that theobromine slows aging or determine how much chocolate or coffee might be beneficial. Researchers also did not closely track participants’ chocolate consumption or the types they ate, raising the possibility that theobromine may simply reflect other dietary or lifestyle factors. In addition, theobromine can be toxic at extremely high doses.

For those who choose to indulge, dietitians recommend dark chocolate with at least 70% cocoa, cocoa listed first on the ingredient label, and minimal added ingredients. “Dutch-processed” chocolate is less ideal, as processing can reduce beneficial polyphenols. Experts also caution about sugar, saturated fat, and potential heavy metals such as cadmium and lead, especially for children and pregnant individuals.