Cocoa compounds are associated with improvements in some cardiovascular biomarkers

Fortunately for chocolate lovers around the world, a recent study using various methods has shown that compounds known as flavanols in cocoa can be beneficial for cardiovascular health. A number of further evidence support was found after systematic reviews and analysis of 19 randomized controlled trials (RCTs) for cocoa consumption.

Cocoa compounds are associated with improvements in some cardiovascular biomarkers

The research was published in the Journal of Nutrition. This time, the evaluation of all 19 RCT comprehensive evidences focused on whether the consumption of cocoa-rich cocoa products and heart-healthy specific circulating organisms was compared to the negligible cocoa flavanol content of placebo. Relevant to the improvement of markers. A total of 1,139 volunteers participated in these trials in this study.

“Our meta-analysis of RCTs shows how cocoa flavanols affect biomarkers of cardiac metabolism, providing guidance for designing large-scale preventive trials for diabetes and cardiovascular disease in future work,” Corresponding author of the article, Brown University Worldwide Dr. Simin Liu, Director and Professor of the Cardiovascular Health Center, said. "We found that the intake of cocoa flavanols can lower blood lipids (triglyceride elevation), insulin resistance and systemic inflammation, which are major subclinical risk factors for cardiac metabolic diseases.

Liu noted some limitations in the trial. All studies were small and short-lived, not all biomarkers tracked in these studies improved, and none of the studies designed to directly test whether cocoa flavanol consumption causes heart attacks or type 2 diabetes. cut back.


But given some of the heterogeneity in the study, the team's meta-analysis summarized data from 19 trials and found a potential beneficial effect of cocoa-rich cocoa on cardiac metabolic health. There is a small to moderate but statistically significant improvement in those who eat cocoa products rich in flavanols and cocoa products that are not rich in flavanols.

The greatest effect was observed in the test volunteers, which consumed 200 to 600 mg of flavanols per day (based on their cocoa consumption). They found a significant drop in blood sugar and insulin, as well as another index of insulin resistance called HOMA-IR. They also saw an increase in HDL or "good" cholesterol. Those who consumed higher doses saw some insulin resistance benefits and a decrease in triglycerides, but not a significant increase in HDL. Those with lower doses of flavanols only saw significant HDL benefits.

“The trial treatment group in our meta-analysis mainly uses dark chocolate – some use cocoa powder,” Dr. Lin said. “Therefore, the current findings should clearly not be extended to different types of chocolate or white chocolate, where the sugar/food additive content may be significantly higher than dark chocolate.

The author concludes by this: "Our study highlights the urgent need for large and long-term RCTs that enhance our understanding of how to convert the short-term benefits of cocoa flavanol intake to cardiac metabolic biomarkers into clinical outcomes.