Dark chocolate and reduced snack consumption in mildly hypertensive adults: an intervention study

Abstract

BackgroundSeveral studies have shown that cocoa and cocoa-containing foods have the potential to lower blood pressure and improve endothelial function. Most of the studies reporting the beneficial effects of dark chocolate on blood pressure have been short (≤ 4 weeks). The aim of the present 8-wks (weeks) study was to assess the effects of regular consumption of dark chocolate during a reduced snack consumption intervention on blood pressure and other cardiovascular risk factors in mildly hypertensive individuals.DesignThis was a randomized, controlled, cross-over trial involving 22 adults (8 women, 14 men), aged 33–64 y, BMI 27.7 ± 3.7 kg/m2 with mild hypertension. During the intervention period (8-wks) the participants reduced the intake of habitual snacks and replaced them with dark chocolate (49 g/day). In the control period, they only reduced the snacks without any added chocolate. Data (blood lipid profile, glucose, insulin, 24 h blood pressure) was collected in the beginning and end of both periods (intervention and control), and some variables also in the run-in and run-out periods (weight, body fat percentage, blood pressure, arterial stiffness index, diet and physical activity).ResultsDaily consumption of dark chocolate had no effects on 24 h blood pressure, resting blood pressure (mean ± SD, pre 142 ± 11.5/89 ± 8.4 mmHg vs. post 142 ± 14.2/88 ± 9.4 mmHg in systolic and diastolic blood pressure, respectively) or arterial stiffness (mean ± SD, pre 7.68 ± 0.88 vs. post 7.76 ± 0.89).Weight was reduced by 1.0 ± 2.2 kg during the control (reduced snack only) period, but was unchanged while eating chocolate (p < 0.027 between the treatments).ConclusionThe data collected in this study indicates that inclusion of dark chocolate daily in the diet had no significant effects on blood pressure or other cardiovascular risk factors during a reduced snack period.Trial registrationClinicalTrials.gov identifier NCT02130141

A Study on Chocolate Consumption in Prospective Teachers

“…Various studies reported that the catechins in cocoa could decrease the incidence of cardiovascular diseases with a 70-90 g daily consumption of dark chocolate (Gibble, 2011;Martin, Goya & Ramos, 2013;Kwok, et al, 2015;. However, other studies reported that, with the coexistence of multiple factors such as age, gender, lifestyle including dietary data, cigarette use and insufficient physical activity, chocolate consumption did not have a significant effect on the reduction of the incidence of cardiovascular diseases (Koli, et al, 2015;Kwok, et al, 2016). According to the results of the present study, the female prospective teachers were more conscious about the possibility of a relationship between chocolate consumption and cardiovascular diseases than the male prospective teachers, although they both attended university.…”

“…Another study reported that daily consumption of flavanol-rich cocoa products lowered blood pressure (Desch, Schmidt, Kobler, Sonnabend, Eitel, et al, 2010). However, another study suggested that cocoa in chocolate did not lower blood pressure (Koli et al, 2015). The disagreement of the majority of the prospective teachers with the statement chocolate consumption lowers the blood pressure might be due to their inadequate knowledge of the subject.…”

“…In one study it was reported that daily consumption of flavanol-rich cocoa products lowered blood pressure (Desch et al, 2010). However, in another study, the researchers concluded that daily chocolate consumption did not result in decreased blood pressure or reduced cardiovascular risk (Koli et al, 2015). On the other hand, chocolate has some adverse health effects.…”

The role of nutraceuticals in the prevention of cardiovascular disease

“…Conversely, another study found no evidence of an effect of daily intake of dark chocolate (49 g/day) on blood pressure or arterial stiffness in patients with mild hypertension (54). The Flaviola Health Study found that cocoa flavanol intake (450 mg) for 1 month decreased systolic and diastolic blood pressure by 4.4 and 3.9 mmHg, pulse wave velocity by 0.4 m/s and led to improved endothelial function in a healthy, primary prevention population, suggesting potential benefits of cocoa in maintain cardiovascular health (49).…”

Dark Polyphenols-Rich Chocolate and Gut Microbiota: A Literature Review

“…In addition, chocolate is frequently associated with pleasure and stress reduction, as well as other properties discussed throughout this review. 16,17 Cocoa polyphenols represent about 5-6% of its dry weight, and are subdivided in 6 groups: flavanols, flavonols, anthocyanins, flavones, flavanones e isoflavones. Cocoa contains flavanols in monomer (epicatechin and catechin), oligomer, and polymer (proanthocyanidins) forms, as well as anthocyanins, flavonol glycosides, clovamide, dideoxyclovamide, phenylethylamine, N-oleoyl-and N-linoleoylethanolamine, and theobromin.…”