Trial participants saw improved levels of cholesterol, blood pressure and blood sugar after consuming high cocoa foods for four weeks.
When it comes to foods that are the best for our health we tend to think of fruits and vegetables as prime examples. But new research has shown that a tasty ingredient, found in many “treat” foods could hold the key to a healthy heart.
More specifically, cocoa – a component of chocolate – has cholesterol and blood pressure-lowering properties. A new meta-study, which was published in Nutrients journal, analysed 31 randomised, controlled trials that tracked a number of risk factors for cardiovascular disease.
Combined these trials involved 1,986 participants. They were split into groups depending on how much cocoa they consumed.
In one group, 1,110 participants consumed either cocoa extract or dark chocolate with a 70 percent or higher cocoa content for at least four weeks. Whereas control group involved 876 participants who consumed a placebo or white or milk chocolate containing less than 70 percent cocoa.
Most of the participants had one or more existing health conditions including high blood pressure, type 2 diabetes and high cholesterol. These all were areas that saw improvements among the participants eating high cocoa content.
Study authors noted an average reduction in total cholesterol of 8.35 mg/dL, fasting blood glucose of 4.91 mg/dL, systolic blood pressure of 2.52 mmHg and diastolic blood pressure of 1.58 mmHg. They said: “The consumption of cocoa showed protective effects on major cardiometabolic risk markers that have a clinical impact in terms of cardiovascular risk reduction.”
The study summarised: “We conclude that the consumption of cocoa as a dietary supplement in cocoa extract capsules or dark-chocolate products has a protective effect on most cardiometabolic risk markers evaluated in this analysis, including total cholesterol, low-density lipoprotein, fasting blood glucose, systolic blood pressure, and diastolic blood pressure.”
But the trials showed no change in total body weight or body mass index among other health markers.
“Thus, we recommend the consumption of cocoa rich in polyphenols as a cardioprotective approach,” the study authors added. “Long-term, multicenter well-designed randomised controlled tests are needed to confirm or refute our findings. In addition, the positive effects of cocoa should be demonstrated not only in surrogate outcomes but also in clinical trials assessing cardiovascular events in populations in primary and secondary prevention.
“Nevertheless, considering our results, we suggest that the consumption of polyphenol-rich cocoa could be part of a strategy aimed at promoting cardiovascular health.”
An expert who was not involved in the study, explained more about the link between cocoa and heart health. Speaking to Medical News Today, cardiology dietitian Michelle Routhenstein, said: “Cocoa is a good source of catechins and other polyphenolic compounds like flavanols known for their antioxidant and anti-inflammatory properties, which can support cardiovascular health.”
Other foods that are known to support heart health include:
Fatty fish
Olive oil
Nuts
Berries
Beans
Green leafy vegetables
Whole grains.
It is important to note that while eating cocoa has some health benefits, chocolate is high in sugar and calories and should be eaten in moderation.
