A recent study published in the journal Aging reveals that theobromine, an alkaloid found in chocolate and coffee, may be associated with slower cellular aging. Researchers discovered that individuals with elevated blood levels of theobromine exhibited reduced signs of aging, as measured by “epigenetic clocks,” which estimate biological age based on molecular biomarkers. This finding could be particularly interesting for those who enjoy dark chocolate or coffee.
The study’s lead author, Jordana Bell, a professor in epigenomics at King’s College London, emphasized that while there is a notable association between theobromine levels and signs of cellular aging, the research does not establish a direct causal link. The study also does not define the quantities of chocolate or coffee one would need to consume to potentially benefit from these findings.
Aging is influenced predominantly by genetics, but epigenetic factors—such as behaviors, environments, and diets—also play a significant role. One crucial mechanism explored in the study is DNA methylation, which involves adding chemical “tags” to DNA that can affect how genes are expressed without altering the DNA sequence itself. According to José M. Ordovás, a senior scientist at Tufts University, these markers can be likened to the “grammar” of the genome, guiding its expression over time.
The research team found that higher levels of theobromine correlated with reduced cellular aging markers when comparing participants’ epigenetic data. In further investigations, they noted that this association was specific to theobromine, as other cocoa components, including caffeine, did not show similar patterns.
Bell noted, “What our results suggest is that theobromine might be affecting gene activity, contributing to aging and health.” She also mentioned the possibility of synergistic effects with other compounds in chocolate, such as polyphenols, which are linked to various health benefits including improved brain function and lower risks of chronic diseases.
Despite the intriguing nature of these findings, research limitations must be acknowledged. The study did not directly assess participants’ chocolate intake, which raises questions about whether high theobromine levels stemmed from chocolate consumption. Although one group completed a food questionnaire, it lacked detailed information on the type, cocoa percentage, and quantity of chocolate consumed.
Moreover, the data collected represents a single point in time, which means it cannot demonstrate how theobromine levels over extended periods might relate to aging. Bell stressed the importance of longitudinal studies for greater confidence in the findings. “You need to see things moving one time after another,” Ordovás remarked, underscoring the dynamic nature of epigenetic clocks.
These epigenetic estimates are not fixed; they can change based on lifestyle factors. “At this point in time, we estimate that you seem to be aging a bit slower or faster than expected based on your chronological age,” Bell explained. This flexibility allows individuals to use knowledge about their biological age to make informed dietary or health choices.
The study contributes to a broader understanding of the health-promoting compounds in dark chocolate. Alexis Supan, an outpatient dietitian at the Bariatric & Metabolic Institute with the Cleveland Clinic, offered some practical recommendations regarding chocolate consumption. She noted that the form in which chocolate is consumed—whether as a bar or in beverages—should not matter as long as it meets certain criteria. However, when baking with chocolate, it is essential to consider that additional ingredients like butter and sugar may dilute the benefits of the cocoa.
For the holiday season, Supan suggested trying a dark chocolate bark incorporating fruits and nuts for a festive treat that still delivers the benefits of dark chocolate. Importantly, she advised against forcing oneself to consume chocolate solely for its potential cellular benefits. “Methylation is involved in aging, but it is a tiny percentage compared to all the many other factors,” Ordovás stated. These include overall diet, physical activity, sleep, and stress levels.
In conclusion, while the findings regarding theobromine offer an exciting glimpse into potential health benefits linked to chocolate and coffee, they underscore the need for a holistic approach to health. Enjoying a moderate amount of dark chocolate can be a delightful indulgence without the pressure of seeking specific health outcomes.
