Discussion
pain
The main finding was that all administrated types of chocolate, i.e., white (30% cocoa), milk (34% cocoa) and dark (70% cocoa) resulted in a reduction of the experimentally induced pain using the same experimental procedures as described in other studies [In addition, PPT does not seem to be affected by intake of any type of chocolate, although this study could show some significant differences in PPT after intake of chocolate among either men or women. However, this is in line with previous studies which also have shown that PPT is not affected by various pain models and treatments [