Research shows that dark chocolate could lower blood pressure
Researchers have discovered through the results of 20 trials that eating dark chocolate may lower blood pressure. In the trials cocoa powder or dark chocolate was eaten regularly by more than 850 people.
It was discovered through the study that on average the blood pressure of participant’s was reduced by 2-3mmHG. The Cochrane Group’s report suggests that chemicals which are contained in cocoa actually relax the blood vessels.According to the report the compounds called flavanols, which are contained in cocoa, are thought to form nitric oxide in the body which causes the walls of blood vessels to relax.
Karin Ried, lead researcher at National Institute of Integrative Medicine, has said that the small reduction seen may complement other treatment options, possible reducing the risk of heart disease. Long-term trials, which will include the effects on stroke and cardiovascular disease, are needed before final conclusions can be drawn on the effect of long-term consumption.
British Heart Foundation senior dietician, Victoria Taylor, says that we should be cautious of the result as the studies show a lack of consistency. She added that with short term studies it is not possible to know if the benefits would be sustained over a long period of time.
In the studies people were asked to eat 100g of chocolate per day, which is 500 calories – a quarter of the recommended daily intake for a woman. Victoria suggests eating healthier foods which contain flavanols. These include apples, apricots, beans and blackberries which do not include the fat and sugar contained in chocolate.
High blood pressure worldwide is linked to 47% of coronary heart disease and 54% of strokes. The BHF says that blood pressure in an adult should be below 140/85mmHG. For those with a circulatory or heart disease, blood pressure is recommended to be below 130/80mmHG.
