Britain has long been a nation of chocoholics, and it's probably for the best, following the discovery that dark chocolate might be doing more than just satisfying your sweet tooth.
A compound called theobromine, found naturally in cocoa beans, could actually help slow down the ageing process, according to the study, published in the journal Ageing.
Scientists at King's College London discovered that people with higher theobromine levels in their blood appeared biologically younger than their actual age.
"Our study finds links between a key component of dark chocolate and staying younger for longer," said the study's senior author and head of the epigenomics research group at King's College London, Jordana Bell.
Eating chocolate may slow biological ageing
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"While we're not saying that people should eat more dark chocolate, this research can help us understand how everyday foods may hold clues to healthier, longer lives."
The research team examined 509 participants in the UK and 1,160 in Germany, looking at chemical changes in DNA to work out how quickly each person was ageing.
Specifically, they studied methylation patterns – tiny "bookmarks" on our DNA that shift predictably as we get older.
The scientists also estimated the length of telomeres, which are the protective caps that sit at the ends of chromosomes; the shorter ones are linked to older age and age-related health conditions.
Those with more theobromine in their bloodstream showed a biological age that was lower than their chronological age.
Biological age describes how old your body appears based on its overall health and how well it's functioning.
Unlike your chronological age, which counts the years since you were born, biological age reflects the accumulated wear and tear on your cells, tissues, and organs.
Your lifestyle, environment, and genetics all play a role in determining it – not just the passing of time.
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This isn't the first time dark chocolate has been in the spotlight for potential health perks. Previous research suggests it might be good for heart health, too.
But before you rush out to stock up on chocolate bars, experts urge caution.
Dimitrios Koutoukidis, an associate professor of diet, obesity, and behavioural sciences at the University of Oxford, who wasn't involved in the study, pointed out some important limitations.
"Although the study explores an interesting association, it does not tell us what happens when theobromine levels change due to eating more or less chocolate and how this changes our health," he said.
Chocolate should be enjoyed infrequently in small amounts, according to experts
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He also warned that chocolate's added sugar and fat content could potentially cancel out any health benefits.
"So, if people like it, they should enjoy it infrequently and in small amounts," Koutoukidis advised.
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