The Impact of Cocoa Butter Substitutes in Compound Chocolate on Cardiovascular Disease Mortality in Young Adults of Developing Countries

Abstract

Cardiovascular diseases (CVDs) continue to be a primary contributor to global mortality, with an alarming rise in cases among young adults in developing nations. This research explores the role of cocoa butter substitutes (CBS)—such as hydrogenated palm kernel oil (HPKO) and other industrial fats—used in the manufacturing of compound chocolate, in influencing CVD- related deaths. In contrast, authentic chocolate made with natural cocoa butter is evaluated for its comparatively different impact on cardiovascular health. While real chocolate, rich in natural cocoa butter, has a neutral or potentially protective effect due to its stearic acid content, CBS often contains Trans fats and saturated fats known to elevate cardiovascular risk. Using Grossman’s Health Capital Theory and Becker’s Household Production Model as the theoretical framework, this study explores how economic pressures, dietary transitions, and food processing practices contribute to public health outcomes. An econometric model is proposed using time-series data on CBS consumption, cocoa butter intake, and total edible oil consumption, alongside CVD mortality rates. Findings are expected to inform future food regulations, suggesting the integration of public health strategies—such as lipid-lowering food additives—into chocolate manufacturing, particularly in tropical regions where compound chocolate is more prevalent.