Cacao vs Coffee: Which Delivers Better Energy?

Abstract Summary

Objective

To assess the energetic, cognitive, and physiological effects of cacao compared to coffee, including stimulation duration, side effects, and sustainability for regular use.

Context

While coffee dominates global consumption as a morning energizer, cacao is gaining popularity as a gentler alternative due to its theobromine content and mood-enhancing properties. The demand for low-jitter energy sources has driven interest in cacao-based products.

Methods Used

Approach

Researchers analyzed 15 clinical trials comparing cacao (especially ceremonial-grade or raw cacao) with coffee in terms of perceived energy, heart rate variability, and subjective alertness. Biomarker comparisons for cortisol and dopamine levels were also reviewed.

Data Collection

Participants consumed matched servings of cacao (400 mg theobromine, <20 mg caffeine) and coffee (95–120 mg caffeine). Measures included focus tests, mood scoring, and physiological parameters over a 6-hour window.

Researchers' Summary of Findings

Impact on Health

Cacao supports mood regulation via anandamide and PEA compounds, reduces blood pressure mildly, and avoids overstimulation. Coffee, though effective short-term, may trigger cortisol elevation and dependence over time.

Health Implications

Cacao may suit those with anxiety, heart conditions, or caffeine sensitivity, while coffee remains preferable for acute stimulation needs. Habitual coffee users may experience withdrawal on switching.

Sustainability

Cacao cultivation, especially organic and shade-grown, tends to have lower environmental impact than mass coffee production, which often involves deforestation and chemical use.

DOI

10.3390/foods12132501