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The Effect of Cocoa upon the Utilization of the Calcium and Phosphorus of Milk^*

Massachusetts State College, Amherst, Mass.

ABSTRACT

1. A group of 63 young rats, 36 males and 27 females, was used. One-third of this number of animals was sacrificed at the beginning of the experiment to determine calcium and phosphorus content. Half the remaining rats received a control diet of whole milk powder and sugar, and half received a diet of whole milk powder, sugar, and cocoa. Iron, copper and manganese salts were fed to both groups. The experimental period lasted five weeks.
   
2. Cocoa-fed rats showed a significantly lower rate of growth than control rats.
   
3. Cocoa-fed rats showed a significantly lower calcium and phosphorus content of the body and calcium and phosphorus retention than control rats.
   
4. The decrease in calcium retention, was greater than could be accounted for by the oxalic acid present in the cocoa. The cause for the decreased phosphorus retention is not clear.
   
5. While results obtained with small animals cannot always be applied directly to human beings, yet the fundamental facts obtained in this study would seem to indicate that the indiscriminate and excessive use of chocolate-flavored foods, especially in a diet already low in calcium, should not be recommended.
   

^* Departments of Dairy Industry and Home Economics Nutrition cooperating.

¹ This article is based upon a Master's thesis presented to the Graduate School by Marilyn R. Cooney, June, 1942. Contribution No. 470 of the Massachusetts Agricultural Experiment Station.

This article has been cited by other articles:

				G. W. NEWELL and C. A. ELVEHJEM STUDIES ON THE GROWTH OF RATS RAISED ON CHOCOLATE MILK Science, May 19, 1944; 99(2577): 411 - 412. [PDF]