True chocolate allergies are rare, with most adverse reactions caused by other ingredients such as dairy, nuts, corn, soy, berries, caffeine, wheat, or gluten. Those with severe allergies should check labels and contact manufacturers for nut-free or other allergen-free options. In rare cases, chocolate can interact with certain medications, so those with concerns should consult a doctor.
Despite anecdotal claims to the contrary, the occurrence of a true chocolate allergy is so rare as to be considered virtually non-existent in medical terms. Cacao beans, the main ingredient in chocolate, aren’t usually the culprit when you notice food allergy symptoms after the chocolate has been consumed. Any adverse reaction is typically caused by another ingredient in the chocolate and isn’t specifically a chocolate allergy.
Chocolate products, more often than not, contain other ingredients that many people may be allergic to. Nearly all chocolate products contain a dairy ingredient such as milk, and dairy allergies are quite common, especially in young children. For people who are lactose intolerant, but can tolerate very small amounts of milk, bittersweet, semisweet and dark chocolates may be options. These chocolate products must have a higher concentration of chocolate liquor and therefore contain a lower percentage of milk than light or milk chocolate. There are also several brands of dairy-free chocolate available in the market for those people with extremely sensitive lactose intolerance.
Peanuts and tree nuts such as almonds, walnuts and pecans can also be the source of an allergic reaction to chocolate products. Many candy bars and other chocolate products contain nuts, but even those that don’t can still be problematic. Some chocolate makers create their confections on the same production lines using the same vats and machinery, whether or not nuts are actually present in the final product. Therefore, even chocolates that do not contain nuts may still contain tiny traces of nuts or oils.
For those people who are extremely sensitive to tree nuts, especially those with severe peanut allergies, even these minute traces of nut products can cause a significant reaction. Such persons should consult the label and, if nut-free production is not mentioned, contact the manufacturer. There are several manufacturers of nut-free chocolates, such as Nothin’ Nutty® and Vermont Nut-Free®.
The presence of corn in chocolate can cause an allergic reaction in sensitive people, which can be misinterpreted as a chocolate allergy. High fructose corn syrup is used in many brands of chocolate candy. As is the case with nuts, many manufacturers produce corn-free chocolates on the same production lines as products that contain corn. Cross-contamination is nearly impossible to avoid, and even small amounts of corn can pose a risk to highly sensitive people.
Another possible culprit for a supposed chocolate allergy is soy. Chocolate is an emulsion, a mixture of two liquids that would normally separate. To keep the components from separating and to keep the chocolate in solid form at room temperature, an emulsifier is typically added. The most common emulsifier used in chocolate products is soy lecithin. This additive can be problematic for people with a soy allergy.
Berries are popular fillers for boxed chocolates and are also one of the most highly allergenic foods. People with berry allergies would do well to avoid chocolate assortments to minimize possible exposure. Caffeine can also pose a problem for those sensitive to the chemical. Although it is present in relatively small amounts in chocolate despite popular belief, there may still be enough caffeine to cause problems in highly allergic individuals. It’s important to note that the darker the chocolate, the higher the caffeine content.
Individuals with wheat or gluten allergies, such as those with celiac disease, should take note of the label before consuming any chocolate product. Cream-filled chocolates often use wheat starch or flour as a binder. There are gluten-free chocolates on the market from companies like Endangered Species Chocolate.
On very rare occasions, the consumption of chocolate products can cause allergic symptoms in individuals taking the drug Prozac® or other selective serotonin reuptake inhibitors (SSRIs). Chocolate can cause the release of certain neurotransmitters, including serotonin. Prozac® and other SSRIs also affect serotonin levels in the brain. In combination with chocolate, this can cause a drug interaction.
Food allergies can emerge at any time. If you suspect a chocolate allergy or any other type of food allergy, see a doctor. If symptoms are severe, including a sudden rash, rapid pulse, or difficulty breathing, emergency medical services should be sought. The attending physician or allergist should be informed of exactly which product has been consumed and whether prescription or over-the-counter drugs are involved.
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