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Abstract Title:

Effect of cocoa products on blood pressure: systematic review and meta-analysis.

Abstract Source:

Am J Hypertens. 2010 Jan;23(1):97-103. Epub 2009 Nov 12. PMID: 19910929

Abstract Author(s):

Steffen Desch, Johanna Schmidt, Daniela Kobler, Melanie Sonnabend, Ingo Eitel, Mahdi Sareban, Kazem Rahimi, Gerhard Schuler, Holger Thiele

Article Affiliation:

Department of Cardiology, University of Leipzig-Heart Center, Leipzig, Germany. stdesch@web.de

Abstract:

BACKGROUND: Cocoa products such as dark chocolate and cocoa beverages may have blood pressure (BP)-lowering properties due to their high content of plant-derived flavanols. METHODS: We performed a meta-analysis of randomized controlled trials assessing the antihypertensive effects of flavanol-rich cocoa products. The primary outcome measure was the change in systolic and diastolic BP between intervention and control groups. RESULTS: In total, 10 randomized controlled trials comprising 297 individuals were included in the analysis. The populations studied were either healthy normotensive adults or patients with prehypertension/stage 1 hypertension. Treatment duration ranged from 2 to 18 weeks. The mean BP change in the active treatment arms across all trials was -4.5 mm Hg (95% confidence interval (CI), -5.9 to -3.2, P<0.001) for systolic BP and -2.5 mm Hg (95% CI, -3.9 to -1.2, P<0.001) for diastolic BP. CONCLUSIONS: The meta-analysis confirms the BP-lowering capacity of flavanol-rich cocoa products in a larger set of trials than previously reported. However, significant statistical heterogeneity across studies could be found, and questions such as the most appropriate dose and the long-term side effect profile warrant further investigation before cocoa products can be recommended as a treatment option in hypertension.

Study Type : Meta Analysis
Additional Links
Pharmacological Actions : Hypotensive : CK(435) : AC(59)

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Sayer Ji
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Easy Turmeric recipes + The Dark Side of Wheat

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