PATTERNS OF CHOCOLATE CONSUMPTION

Although consumed in some form since at least 460 AD, cacao (Theobroma cacao) was not used in confectionery until the 19th century when the cocoa press was invented. Per capita consumption of chocolate confecti onery in the United States is moderate (approximate to 4.6-4.8 kg/y) c ompared with that of many northern European countries (approximate to 7-10 kg/y). Eleven percent of the US population reported consuming cho colate candy on greater than or equal to 1 of the 3 d of recorded food intake in the US Department of Agriculture Nationwide Food Consumptio n Survey 1987-1988; < 1.0% consumed chocolate every day. The Western r egion of the United States contained the highest proportion of chocola te consumers. More whites than other racial groups were consumers. Cho colate was consumed by more people in the winter than in other seasons and more was consumed at snacks than at meals. The mean amount of cho colate consumed was approximate to 30-90 g/d, depending on sex and age group. Chocolate candy was only a minor contributor (0.7-3.4%) to the overall dietary intake of total energy, fat, saturated fatty acids, a nd stearic acid.