December 10, 2025

expert reaction to a paper looking at theobromine (a compound in cocoa) and markers of biological ageing

A study published in Ageing looks at looks at a compound found in cocoa and biological ageing. 

Dr Dimitrios Koutoukidis, Associate Professor in Diet, Obesity, and Behavioural Sciences; and dietitian, University of Oxford, said:

“Although the study explores an interesting association, it does not tell us what happens when theobromine levels change due to eating more or less chocolate and how this changes our health.  Chocolate, even dark one, is a treat, and not a healthful food.  t might be that after taking into account the added sugar and fat of the chocolate, the health effects are cancelled out. So, if people like it, they should enjoy it infrequently and in small amounts.”

Dr David Vauzour, Associate Professor in Molecular Nutrition, UEA, said:

“The current study is a well-designed observational metabolomics-epigenetics investigation. It provides novel evidence that higher theobromine is associated with slower epigenetic ageing in blood. However, association is not causation. We cannot conclude that cocoa or chocolate consumption will slow ageing, nor that theobromine is the causal agent. Given residual confounding factors (e.g. overall diet quality, lifestyle (exercise, sleep), socioeconomic status, etc.), metabolic variability, potential reverse causation, and the current limitations of epigenetic clocks, the findings should be seen as hypothesis-generating rather than definitive proof. Stronger evidence such as longitudinal studies, intervention trials and mechanistic studies are needed before any further claim may be made.”

‘Theobromine is associated with slower epigenetic ageing’ by Ramy Saad et al. was published in Ageing at 14:00 UK time on Wednesday 10 December 2025. 

Declared interests

Dr Dimitrios Koutoukidis: “I have led publicly-funded investigator-led clinical trials where the weight loss intervention has been provided free of charge to participants by Oviva, Nestle Health Science, and Second Nature. I have not received any personal benefits from these associations.”

Dr David Vauzour: “Dr David Vauzour receives funding from Givaudan, Activ’Inside and Microphyt. He also acts as a consultant for Cargill, Holland & Barrett and Haleon.  Dr Vauzour also sit on the ILSI Europe Scientific Advisory Committee, a non-profit entity that fosters collaboration among the scientists from industry, academia and the public sector to provide evidence-based scientific solutions and to pave the way forward in nutrition, food safety, and sustainability.”