Effects of chocolate consumption on enhancing cognitive performance.

Abstract

Previous research has found that the nutrient content of foods aids in glucose release and increased blood flow. These increases have subsequently been implicated in augmenting cognitive performance. The present study assessed the effects of various chocolate types on cognitive performance, mood, and task workload. In a within-subjects design, participants completed the protocol under four conditions: 85 g milk chocolate (total fat 26 g, saturated fat 18 g, carbohydrates 50 g, fiber 2 g, sugar 44 g, protein 6 g), 85 g dark chocolate (total fat 34 g, saturated fat 20 g, carbohydrates 46 g, fiber 6 g, sugar 34 g, protein 4 g), 85 g carob (total fat 20 g, saturated fat 14 g, carbohydrates 45 g, fiber 11 g, sugar 40 g, protein 11 g), and a non-consumption control condition. After a 15 min digestive period, participants completed a variety of computer-based neuropsychological tests assessing word discrimination, verbal memory, design memory, attention span, reaction time, problem solving, and response variability. Mood and task workload were assessed via the Profile of Mood States (POMS) and the NASA-Task Load Index (NASA-TLX). Gender and age served as co-variates for the analyses. Composite scores for verbal and visual memory were significantly higher for milk chocolate than the other conditions. Consumption of milk or dark chocolate showed improved impulse control and reaction time. These findings provide support for nutrient release via chocolate consumption to enhance cognitive performance.