Cocoa may Help Lower Blood Pressure
Reported April 10, 2007
(Ivanhoe Newswire) — Grabbing a candy bar for dessert may be better for you than you think. Foods rich in cocoa seem to reduce blood pressure, according to an analysis of previously published research.
Foods rich in compounds like polyphenols are thought have beneficial effects on blood pressure and cardiovascular risk. This compound can be found in fruits and vegetables, which are both listed in the current guidelines for people with hypertension, or high blood pressure. However, the majority of total polyphenol intake in Western countries comes from tea and cocoa products, which are not listed on current dietary guidelines for reducing high blood pressure.
In a recent analysis of 10 previously published trials, researchers found participants who consumed cocoa saw a 4.7-millimeter-reduction of mercury in systolic blood pressure and roughly 2.8-millimeter- reduction in diastolic blood pressure. Researchers report the effects are comparable to those attained with blood pressure-lowering medications. The study reveals these types of results could substantially reduce the risk of stroke by about 20 percent, coronary heart disease by about 10 percent and all-cause mortality by about 8 percent.
Researchers gave another group of study participants tea instead of cocoa but did not find any direct connection between drinking tea and lower blood pressure. These results may have occurred because cocoa contains more procyanids, another type of polyphenol, which may be more effective with respect to their blood pressure-lowering potential.
Although the findings may have you reaching for a Snickers bar, researchers stress this analysis does not indicate a widespread recommendation for higher cocoa intake to decrease blood pressure. However, the study does show it’s reasonable to substitute phenol-rich cocoa products, such as dark chocolate, for other high-calorie or high-fat desserts, or dairy products.
SOURCE: Archives of Internal Medicine, 2007; 167: 626-634
