The effect of cocoa consumption on cardiovascular disease risk factors was investigated by randomized controlled trials in a new meta-study.
Cocoa consumption was associated with varying degrees of improvement in total and LDL (“bad”) cholesterol, systolic and diastolic blood pressure, and fasting blood glucose, Medical News Today reported.
The researchers also found that cocoa consumption had no effects on body weight, body mass index (BMI), waist circumference, triglycerides, “good” HDL cholesterol and HbA1c, an important biomarker of diabetes.
According to the US Centers for Disease Control, in 2021 heart disease will be the leading cause of death in all population categories in the United States. It affects women, men and all ethnic and racial groups.
“Cocoa is a good source of catechins and other polyphenolic compounds, such as flavanols known for their antioxidant and anti-inflammatory properties, which may support cardiovascular health,” said Michelle Routhenstein, a preventive cardiology nutritionist at EntirelyNourished.com, who reviewed the new study.
“Cocoa is rich in flavonoids including epicatechin, a compound that helps support the body’s stores of nitric oxide, which help support heart and blood vessel health,” she added.
However, increased use of cocoa can have an impact on people with diabetes and probably won’t be good for most people. It is essential to consult your doctor before changing your diet.
