Chocolate is rarely thought of as a nutritious food, yet it
contains plant-based chemicals that provide positive health benefits. Chocolate
is derived from cocoa beans found within the pod-like fruits of the cacao tree. Cocoa beans are fermented, roasted and ground into a rich-tasting powder that
contains flavanols. Previous studies have shown that a higher intake of
flavanol-containing foods can improve arterial function in individuals at risk
for cardiovascular disease. A new study sought to evaluate whether consumption
of cocoa flavanols can also help to maintain cardiovascular health in healthy
individuals.
Included in this study were 100 middle-aged adults (ages 35 to 60
years of age). Individuals were healthy men and women without history, signs or
symptoms of cardiovascular disease, myocardial infarction, stroke, peripheral
arterial disease or medications. Excluded from this study were those with
cardiovascular disease, diabetes, kidney failure, acute inflammation, heart
rhythms, alcoholism and vitamin supplement use.
Participants were divided into two groups: an intervention group
and a control group. The intervention group consumed a drink containing 450mg
of cocoa flavanol twice daily for one month. The control group consumed a drink
that contained no cocoa flavanol. Compliance was measured by the return of
empty packets at the end of the trial. The primary end point measured was flow
mediated vasodilation (a measure of endothelial function used to evaluate
cardiovascular risk) and secondary endpoints measured were specific plasma
lipids and blood pressure.
At the end of the one-month trial, consumption of cocoa flavanol
resulted in an increase in flow mediated vasodilation over the control group by
1.2 percent. Secondary end point measurements showed a significant decrease in
systolic blood pressure by a 4.4mmHg and a significant decrease in diastolic
blood pressure by 3.9mmHg. This decrease in blood pressure was noted to have
effects similar in size to that of blood pressure lowering medications.
By applying the Framingham Risk Score (a risk assessment tool used
for estimating the risk of a heart attack over the next ten years) to the
individuals in this study post-intervention, cocoa flavanol consumption was found
to predict significant lowering of the ten-year risk by thirty percent overall
for coronary heart disease, cardiovascular disease, myocardial infarction, and
death from coronary heart disease or cardiovascular disease. Stroke risk was
not significantly decreased.
Bottom Line: The results from this study support the hypothesis
that cocoa flavanol intake has the potential to support the maintenance of
cardiovascular health via improvements in endothelial function. Before reaching
for that chocolate bar, remember that not all chocolate is created equal. Levels
of cocoa flavanols vary widely from brand to brand. Pure cocoa powder has the
most antioxidants, followed by dark chocolate.
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