Cocoa butter substitute is a kind of artificial stearin, which belongs to a kind of trans fatty acid. The content of cocoa butter substitute in general chocolate >: 5%, studies have confirmed that long-term consumption of trans fatty acids can increase the risk of obesity, hyperlipidemia, cardiovascular and cerebrovascular diseases. Occasional consumption of cocoa butter chocolate will generally not have a serious impact on the human body, but long-term or excessive intake is not recommended, which may cause the following hazards to the body:

1, Dyspepsia: Chocolate containing cocoa butter substitutes contains a large amount of protein and cocoa butter, which is not easy to be digested by the human body. After eating in large quantities, it will cause indigestion, and then symptoms such as abdominal distension and abdominal pain may occur;

2. Obesity: Long-term intake of cocoa butter substitutes is likely to cause fat accumulation in the body, which will increase the risk of obesity when it is not fully consumed. In addition, chocolate instead of cocoa butter is a food with high energy density, which is not conducive to weight loss;

3. Cardiovascular and cerebrovascular diseases: Excessive intake of trans fatty acids in cocoa butter substitutes can increase the risk of hyperlipidemia and arteriosclerosis, thus inducing cardiovascular and cerebrovascular diseases;

4. Others: The purine component contained in cocoa butter substitutes is also relatively high, and a large amount of consumption can also induce hyperuricemia and gout attacks.

In addition, cocoa butter chocolate also contains high sugar, which makes blood sugar difficult to control for a long time or in excess. It is not recommended for patients with hyperglycemia and diabetes.