Randomized study of the effect of cocoa, on the blood pressure of healthy young individuals

Coutinho, D; Pereira, J; Pereira, Telmo

http://hdl.handle.net/10400.26/32481

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Randomized Study of the Effect of Cocoa, on the Blood Pressure of Healthy Young Individuals _ European Journal of Public Health _ Oxford Academic.pdf		286.8 KB	Adobe PDF	Download

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Authors

Coutinho, D

Pereira, J

Pereira, Telmo

Abstract(s)

Introduction: Since ancient times, chocolate is a food highly appreciated by people and, therefore, is present in varied eating patterns. When rich in cocoa, it has a higher concentration of flavonoids. The consumption of foods rich in flavanols has been associated with a reduction in some risk factors for cardiovascular diseases, such as hypertension. Objectives: To evaluate the effects of frequent consumption of a fixed dose of cocoa-rich chocolate on the blood pressure of healthy young individuals. Methods: Thirty healthy individuals of both sexes, aged between 18 and 35 years, were randomized, but only 28 people completed the intervention. A baseline blood pressure assessment was performed. After this the different types of chocolate were distributed by the control group (55% cocoa) and the intervention group (90% cocoa). The daily consumption of 20 grams of chocolate ran for thirty days. Two days after finishing the ingestion of the chocolate, the second evaluation was carried out. For the different evaluations, the oscillometric method was used. Results: In the different variables studied, there was a general improvement in both groups (control and intervention). However, there were only statistically significant differences in systolic blood pressure (p = 0.01) and pulse pressure (p = 0.001), in the control group. In the baseline assessment, it was found that there were no statistically significant differences between the two groups. Conclusions: This study showed that chocolate, with 55% cocoa, has beneficial effects on the blood pressure of healthy young individuals, when consumed frequently. Further research is needed with regard to the mechanisms associated with these effects, so that we can clarify the role of flavonoids.