Why cocoa prevents malaria
What is it about?
People who drink natural cocoa without sugar or milk as a health beverage report cessation of clinical malaria episodes. This paper uses the known science of key components of cocoa to propose how regular intake can prevent malaria.
Why is it important?
The burden of malaria disease in terms of cost, lowered life expectancy and productivity in endemic countries is staggering. Geographical location of endemic malaria in the world nearly coincides with areas where cocoa is produced. Lightly processed cocoa is likely to be available in areas with heaviest malaria burden. If the latter populations know and promote regular natural cocoa consumption, the evidence from this paper suggests that they could significantly reduce the toll of malaria.
The following have contributed to this page: Frederick Addai