Blood Pressure Responds Favorably To Chocolatey Goodness

Posted by Prudence on May 3, 2007 · Leave a Comment

April 11, 2007 â€” More happy justification for chocolate lovers: blood pressure (BP) responds favorably to cocoa, but not tea, a new meta-analysis suggests. Authors of the study say that while both products are rich in polyphenols, the study findings suggest that phenols in cocoa may be more active than those in tea. The study appears in the April 9 issue of the Archives of Internal Medicine. “Products rich in cocoa may be considered part of a blood pressure lowering diet, provided that the total energy intake does not increase,” lead investigator for the study, Dirk Taubert, MD, PhD, from the University Hospital of Cologne in Cologne, Germany, told heartwire. “I believe that cocoa is healthier than other sugar confectionary or high-fat dairy products.”

You can read the rest of the article here, if you want to know more details about the study. Registration is required. Don’t worry, though! Signing up for access is free.

Now that is good news to chocoholics out there (like me! I think most people do like chocolates, anyway…). Chocoholics may also want to consider consuming dark chocolates, in particular. However, one must remember that, as Dr. Dirk Taubert said, “Products rich in cocoa may be considered part of a blood pressure lowering diet, provided that the total energy intake does not increase”. Ergo, consumption of chocolates are good but it is the preparation of these chocolates and in what form we consume them that is also important.

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