Y. Wan, J. Vinson, T.D. Etherton, J. Proch, S. Lazarus, P.M. Kris-Etherton, the Pennsylvania State University. Prescription Strength Chocolate. March 2000, Volume 157, No. 12. A review of nearly 40 years of research has shown that cocoa butter, the fat that occurs naturally in chocolate, does not raise blood cholesterol levels as would be expected based on its saturated fat content. This effect on blood cholesterol may be due to the stearic acid content, which makes up 35 percent of the fat in cocoa butter.
Stearic acid has a neutral effect on blood cholesterol.
Another theory suggests that cocoa butter is simply not well-absorbed by our bodies. The Plasma Total and LDL-Cholesterol Response of Individual Fatty Acids. V.A. Mustad, F. H. Seligson, T.A. Pearson. The Chocolate Manufacturers Association agrees with health professionals, including the American Dietetic Association, on the components of a healthy lifestyle. It should include a diet consisting of a balance of a variety of foods, eaten in moderation, and incorporating regular physical activity.