When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

June 17, 2013 | 2 minute read

We hear so much about antioxidant compounds in chocolate. What about cocoa and chocolate milk?

Q:        We hear so much about antioxidant compounds in chocolate. What about cocoa and chocolate milk?

A:        Chocolate’s flavonoid compounds are under study not only as antioxidants, but also for other health-protective effects like reducing inflammation and lowering blood pressure. Chocolate and cocoa-related products have highly variable flavonoid content and cocoa content on labels can be tricky to decipher. Cocoa powder is made up of cocoa bean solids – which hold the flavonoid compounds – and cocoa butter. One to two tablespoons of natural cocoa powder provide about the same amount of flavonoids as half an ounce of dark chocolate, which is the amount that studies suggest offer health benefits. However, most widely available cocoa mixes contain cocoa treated with alkali (called Dutch cocoa), which removes most of the flavonoid compounds. Chocolate milk is made with Dutch cocoa, because it mixes with cold liquids better; but that means chocolate milk is not a source of these potentially protective flavonoids. You may find some gourmet cocoa mixes made with natural (untreated) cocoa, and you can make a more flavonoid-rich drink using natural cocoa plus your own sweetener and milk. Overall, dark chocolate, which can run from 50 to 90 percent cocoa, is higher in flavonoids and has a more intense flavor than milk chocolate, although milk chocolate does provide some flavonoids, too. White chocolate contains no cocoa bean solids and therefore is not a source of flavonoids. You may see white chocolate labels stating a percent cocoa (or cacao) content, but this is all present in the form of cocoa butter, which does not contain flavonoids.

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