It's hard to imagine our life without chocolate. It was discovered long ago by the inhabitants of Central and South America, and it came to Europe later. And for more than half a century of history, it finally won our hearts and stomachs. Those who do not eat a slab product so often, one way or another, are its consumers: it is in cakes, creams, sweets, other confectionery products and just drinking a cup of hot cocoa. Logically, the question arises, is it possible for people with a diagnosis of pancreatitis, because pathology imposes many restrictions on nutrition?
Can chocolate be used for pancreatitis?
To answer it, you need to know what is in the raw materials for chocolate, and the effect of each component on the organ. Cocoa contains about 300 different substances. More than half (54%) are fats, almost 12% are proteins; cellulose, starch, polysaccharides, tannins, water, minerals, organic acids are decreasing. It contains the least caffeine (0.2%).
The calorie content of the grains is quite high - 565 kcal. Depending on the recipes, sugar, vanilla, vegetable oils, lecithin, pectin, raisins, various nuts, preservatives and flavorings are involved in the production of chocolate.
All this clearly indicates that sweetness cannot be eaten during exacerbations. The chronic course of the pathology with stable remission allows some of its varieties in limited doses and with certain reservations. Aggravation of another pathology - cholecystitis makes it a completely prohibited product. 
How does chocolate affect the pancreas?
Unfortunately, chocolate cannot be called “organ tolerant”. Its components such as caffeine and oxalates, including oxalic acid, stimulate excessive activity of enzyme secretion, which is unacceptable, because can lead to pancreatic necrosis. The addition of fats, nuts makes the product difficult to digest, increases the load on it. Fast carbohydrates cause the pancreas to produce more insulin, which is fraught with impaired carbohydrate metabolism.
Cholecystitis, although a different pathology, is associated with inflammation of the pancreas. Malfunctions of the digestive tract often affect both organs involved in the process of digesting food and absorbing its beneficial substances by the mucous membranes. With inflammation of the gallbladder, the outflow of bile is hampered, and chocolate generally promotes the formation of stones, which in the end result can lead to a complete blockage of the duct.
For those who have only been diagnosed with pancreatitis, there is an opportunity to choose for themselves those varieties of delicacies, the composition of which minimizes the negative impact on the pancreas. Of course, we are not talking about acute manifestations of the disease, but their stable absence.