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Friday 24.11.2017 | Name days: Velta, Velda

Does chocolate make you clever?

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Eating more chocolate improves a nation’s chances of producing Nobel Prize winners – or at least that’s what a recent study appears to suggest. But how much chocolate do Nobel laureates eat, and how could any such link be explained?

The study’s author, Franz Messerli of Columbia University, started wondering about the power of chocolate after reading that cocoa was good for you.

One paper suggested regular cocoa intake led to improved mental function in elderly patients with mild cognitive impairment, a condition which is often a precursor to dementia, he recalls.

“There is data in rats showing that they live longer and have better cognitive function when they eat chocolate, and even in snails you can show that the snail memory is actually improved,” he says.

So Messerli took the number of Nobel Prize winners in a country as an indicator of general national intelligence and compared that with the nation’s chocolate consumption. The results – published in the New England Journal of Medicine – were striking:

“When you correlate the two – the chocolate consumption with the number of Nobel prize laureates per capita – there is an incredibly close relationship,” he says.

It might not surprise you that Switzerland came top of the chocolate-fuelled league of intelligence, having both the highest chocolate consumption per head and also the highest number of Nobel laureates per capita.

Sweden, however, was an anomaly. It had a very high number of Nobel laureates but its people consumed much less chocolate on average.

Messerli has a theory that the Swedes are excessively sensitive and only small amounts stimulate greatly their intelligence, so that might be the reason that they have so many Nobel Prize laureates.

Meanwhile, BBC conducted its own, entirely unscientific, survey to ascertain just how much chocolate Nobel laureates ate.

Christopher Pissarides, from the London School of Economics, reckons his chocolate consumption laid the foundations for his Nobel Prize for Economics in 2010.

“To win a Nobel Prize you have to produce something that others haven’t thought about – chocolate that makes you feel good might contribute a little bit. Of course it’s not the main factor but… anything that contributes to a better life and a better outlook in your life then contributes to the quality of your work.”

However, Rolf Zinkernagel – the largely Swiss-educated 1996 Nobel Prize winner for medicine – bucks his national trend. “I am an outlier, because I don’t eat more than – and never have eaten more than – half a kilogram of chocolate per year,” he says.

Eric Cornell, who won the Nobel Prize in Physics in 2001, thinks that “milk chocolate makes you stupid… dark chocolate is the way to go. It’s one thing if you want a medicine or chemistry Nobel Prize but if you want a physics Nobel Prize it pretty much has got to be dark chocolate.”

Experts say this a classic case where correlation, however strong, does not mean causation.

Messerli gave another example. In post-war Germany, the human birth rate fell along with the stork population. Were fewer storks bringing fewer babies? The answer was that more homes were being built, destroying the storks’ habitat. And the homes were small – not the sort of places you could raise a large family in.

“When you see a correlation, you do think there is causation in one way or another. And in general it’s absolutely true. But here we have a classic example where we cannot find a good reason why these two correlate so closely,” he adds.

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