Chocolate is a popular food and nutrition advice that is publicized to lower heart disease.
Is there any scientific proof for this?
Epidemiological studies have shown that populations which consume higher amounts of flavanols from cocoa and other sources tend to have lower rates of cardiovascular disease (CVD). A recent 2015 complementary medicine research study of 100 healthy, middle-aged men and women, who consumed a total of 900 mg cocoa flavanols for one month as a flavored drink twice daily resulted in a small, but significant improvement in blood vessel endothelial function compared to a placebo group (containing similar amounts of caffeine and theobromine, but no cocoa flavanols).
Moreover, the ‘cocoa consumption group’ reported a small, but significant reduction in:
- Systolic blood pressure (4.4 mmHg) and
- Diastolic blood pressure (3.9 mmHg),
- LDL “bad” cholesterol and accompanying increase in HDL “good” cholesterol
The researchers (Sansone et al) reported that these changes reduced the estimated risk of death from CVD over a projected 10 year period by 30% compared to those who consumed the placebo group.
This study further demonstrates that consumption of cocoa flavanols can improve:
- vascular function
- blood-pressure
- raise levels of HDL levels
A possible mode of mechanism is that of flavanols protect the bioactivity of the endothelium-derived nitric oxide (NO) and inhibition of platelet aggregation.
So if you have a sweet tooth, then replace your desserts with a little dark chocolate!
Apple A Day RX 