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Consuming chocolate, regardless of its cocoa concentration, can significantly reduce pain caused by intramuscular injections.
According to a randomized experimental study, consuming any type of chocolate five minutes before a painful stimulus exhibits a pain-reducing impact, irrespective of the cocoa concentration. The objective of this research was to examine how the consumption of varying proportions of cocoa products impacts experimentally induced pain resulting from intramuscular hypertonic saline injections in the masseter muscle of both healthy men and women.
A total of 15 healthy, young, and pain-free men, as well as 15 age-matched women were enrolled in the study, which consisted of three visits with a minimum of one week between each visit to allow for a washout period. During each visit, induction of pain was done twice by administering 5% hypertonic saline (0.2 mL) injections intramuscularly. The injections were given both before and after consuming one of the various types of chocolate: dark (70% cocoa content), milk (34% cocoa content), and white (30% cocoa content).
The study evaluated pressure pain threshold, peak pain, pain area, and pain duration at five-minute intervals following each injection, up to 30 minutes following the initial injection. Inferential and descriptive statistical analyses were conducted utilizing SPSS (Version 27), with the significance level set at p<0.05. Consuming chocolate, regardless of the type, resulted in a significantly greater decline in induced pain intensity compared to not consuming chocolate at all.
Interestingly, no significant differences were observed between the different types of chocolate. Additionally, it was observed that men experienced a considerably greater decrease in pain after consuming white chocolate compared to women. However, no identification of other variations between sexes or in pain characteristics was done. Regardless of the cocoa concentration, consuming chocolate prior to experiencing pain demonstrated a pain-reducing effect.
The positive impact on pain may not be solely attributed to cocoa concentration, such as flavanols, but rather a combination of taste experience and preference. An alternative hypothesis might involve the composition of the chocolate, taking into account the varying concentrations of additional ingredients such as vanilla, sugar, and soy. Chocolate's potential role in pain management could pave the way for additional research and the development of new treatments for pain-related conditions.
PLoS One
Chocolate intake and muscle pain sensation: A randomized experimental study
Alexandra Hajati et al.
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