Effect of Cocoa on Human Body Surface Temperature

DOI JASI 2 Citations 42 References
  • Ariyama Ai
    Department of Food Science and Nutrition, School of Human Culture, University of Shiga Prefecture
  • Mori Yuka
    Ujitaharaseichajou Co., Ltd.
  • Inano Miho
    Department of Food Science and Nutrition, School of Human Culture, University of Shiga Prefecture
  • Nadamoto Tomonori
    Department of Food Science and Nutrition, School of Human Culture, University of Shiga Prefecture

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Other Title
  • ココア摂取がヒト体表温に及ぼす影響
  • ココア セッシュ ガ ヒトタイヒョウオン ニ オヨボス エイキョウ

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Abstract

We investigated whether consumption of cocoa raises human body surface temperature. Healthy female student volunteers (age 18-24) were enrolled in this study. We measured their body surface temperature and peripheral blood flow in a stringently air-controlled room (temperature, 22±0.5°C ; humidity, 50±5%). First, the effect of pure cocoa consumption at 60°C and 37°C was compared with that of soup consisting of the same nutritional composition and water. At 60°C, pure cocoa tended to increase the peripheral body temperature at the wrist, ankle and tip of the foot, while at 37°C it tended to maintain the peripheral body temperature at the wrist. Next, defatted cocoa at 60°C was compared with control drink consisting of the same nutritional composition. Defatted cocoa increased the temperature at the forehead (p<0.05) and maintained the temperature at the finger tips (p<0.05) ; this same tendency was also observed at the abdomen and waist. Using the same defatted cocoa and control drink samples, we examined the situation immediately before sleeping. Defatted cocoa increased the temperature at the wrist, ankle and tip of the foot (p<0.05). Thus, cocoa consumption results in increasing or maintaining the human body surface temperature, while defatted cocoa consumption effects are especially remarkable.

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