Dark Chocolate Have the Power to Reduce Blood Pressure

Filed in archive Studies , Treatment on July 5, 2007

High consumption of cocoa-containing foods has already been linked to lower blood pressure (BP) mainly because of the beneficial effects of the cocoa polyphenols (i.e. flavonols).

Now new evidence backs such claims. As reported in the July 4 issue of JAMA: eating about 30 calories a day of dark chocolate was associated with a lowering of blood pressure, without weight gain or other adverse effects.

The researchers found that from baseline to 18 weeks, dark chocolate intake reduced average systolic BP by -2.9 (1.6) mm Hg and diastolic BP by -1.9 (1.0) mm Hg without changes in body weight, plasma levels of lipids or glucose.

Hypertension prevalence declined from 86 percent to 68 percent. Systolic and diastolic BP remained unchanged throughout the treatment period among those in the white chocolate group.

Dark chocolate consumption resulted in the short-term appearance of cocoa phenols in plasma and increased vasodilatory S-nitrosoglutathione. There was no change in plasma biomarkers in the white chocolate group.

Maybe I should totally trade my daily coffee dose with a cocoa drink! And yes, I do prefer dark chocolate over any other kind. Maybe I am doing something right for my blood pressure after all.

Find more details from the full report.