Seligson F H, Krummel D A, Apgar J L
Nutrition and Food Safety Department, Hershey Foods Corporation, PA 17033.
Am J Clin Nutr. 1994 Dec;60(6 Suppl):1060S-1064S. doi: 10.1093/ajcn/60.6.1060S.
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 confectionery in the United States is moderate (approximately 4.6-4.8 kg/y) compared with that of many northern European countries (approximately 7-10 kg/y). Eleven percent of the US population reported consuming chocolate candy on > or = 1 of the 3 d of recorded food intake in the US Department of Agriculture Nationwide Food Consumption Survey 1987-1988; < 1.0% consumed chocolate every day. The Western region of the United States contained the highest proportion of chocolate consumers. More whites than other racial groups were consumers. Chocolate 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 chocolate consumed was approximately 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, and stearic acid.
尽管至少从公元460年起就以某种形式食用可可（可可树），但直到19世纪可可压榨机发明后，可可才被用于制作糖果。与许多北欧国家（约7 - 10千克/年）相比，美国巧克力糖果的人均消费量适中（约4.6 - 4.8千克/年）。在美国农业部1987 - 1988年全国食品消费调查中，11%的美国人口报告在记录的3天食物摄入量中至少有1天食用巧克力糖果；每天食用巧克力的人不到1.0%。美国西部地区巧克力消费者的比例最高。白人消费者比其他种族群体更多。冬季食用巧克力的人比其他季节多，零食时食用的巧克力比正餐时多。根据性别和年龄组，平均每天食用巧克力的量约为30 - 90克。巧克力糖果在总能量、脂肪、饱和脂肪酸和硬脂酸的总体膳食摄入量中仅占较小比例（0.7 - 3.4%）。
