New cocoa link to blood pressure reduction
Wednesday August 15th, 2012
Eating dark chocolate and cocoa may reduce blood pressure, researchers say today.
But
experts said people could get the same effects from fruits and other foods
- without risking the fattening properties of blood pressure.
The findings, from the Cochrane Library, suggest eating dark chocolate or cocoa powder may help achieve a small reduction in blood pressure.
Researchers looked at the results of some 20 trials involving more than 800 people.
Researcher Karin Reid, of the National Institute of Integrative Medicine in Melbourne, Australia, said: “Although we don’t yet have evidence for any sustained decrease in blood pressure, the small reduction we saw over the short term might complement other treatment options and might contribute to reducing the risk of cardiovascular disease.”
The findings came the day after another study suggested cocoa could help improve brain function. Researchers say it is because it contains flavanols, found in many plants.
But Victoria Taylor, of the British Heart Foundation, said: “Beans, apricots, blackberries and apples also contain flavanols and, while containing lower amounts than in cocoa, they won’t come with the unhealthy extras found in chocolate.”
She added: "It’s difficult to tell exactly what sort of quantities of flavanol-rich cocoa would be needed to observe a beneficial effect and the best way for people to obtain it.
“With most of the studies carried out over a short period of time it’s also not possible to know for sure whether the benefits could be sustained in the long term. The 100g of chocolate that had to be consumed daily in a number of the studies would also come with 500 calories – that’s a quarter of a woman’s recommended daily intake."
Tags: Australia | Diet & Food | Heart Health | UK News
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