Chocolate: Addiction, aphrodisiac, or simply a sweet?
Panel of experts discuss its merits at McGill
Sixty percent of all chocolate is consumed during holidays such as Easter, according to Jordan L. Le Bel. A professor at the Molson School of Business at Concordia University, Le Bel was among experts who participated in a press conference all about chocolate at McGill University today.
Neuroscientists and nutritionists joined marketing and health experts to discuss the passion for chocolate: why it is loved, how it is so compellingly marketed, how to fight chocolate cravings that persist past the holidays, and how to curb overindulgence and overconsumption, which could in the long term lead to obesity.
The following people participated:
Dr Alain Dagher, neurologist at the Montreal Neurological Institute and Hospital of McGill University, outlined the neurological basis for addiction and suggested that the pleasurable responses to eating foods such as chocolate may be addictive.
Professor David Howes, from Concordia's Department of Anthropology, discussed the sensory and social appeal of chocolate and highlighted the cultural dimensions of our obsession with it. Howes stated that one of the best ways to control addiction is by re-educating the senses, a theme he develops in his recent book, Empire of the Senses.
Professor Joe Schwarcz, director of the McGill Office for Science and Society, spoke about the possible health benefits of chocolate, including its blood thinning effects. Research shows that chocolate rich in the compound called flavonol may reduce the risk of heart attacks caused by blood clots.
Nutritionist Marie-Claude Paquette, of the Institut national de santé publique du Québec (INSPQ), discussed how weight loss diets and products are not feasible solutions to deal with post-Easter dissatisfaction; instead, we must trust our bodies to regulate themselves. Dr Paquette notes that this self-regulation is challenging for all in our current food environment of abundance.
Dr Robert Perreault, of the Direction de la Santé Publique, Agence de Développement de Réseaux Locaux de Services de Santé et de Services Sociaux de Montréal, spoke about the importance of integrating healthy eating practices into health care.
Professor Jordan Le Bel, John Molson School of Business, Concordia University, discussed how the chocolate industry is paying attention to consumers' health concerns. He pointed out that the chocolate industry is starting to provide a better quality chocolate, which contains more cocoa, packaged in smaller quantities.
Professor Laurette Dube, from the McGill Faculty of Management, spoke about the need to change practices in food, health and business to help individuals resist overconsumption and overindulgence, and to prevent obesity. Dr Dube organized the upcoming "Energy is Delight" conference (McGill University, April 6-8), where experts will seek solutions for the obesity epidemic. Participants in the conference will be science and health professionals, and government and business leaders.
For more information or for a complete program of the Energy is Delight conference, to be held April 6 to April 8, 2005, please contact Christine Zeindler.
