Scientific research proves that the cardiac and the metabolic functions are improved by the consumption of flavonoids, natural elements found in cocoa. The dark chocolate is the main alimentary compound rich in flavonoids, and for this reason it can be used to prevent some cardiometabolic disorders. This study aims to demonstrate the relationship between chocolate consumption and the cardiometabolic disorders risk in 85 patients hospitalized in Internal Medicine Unit of Emergency Hospital “St. Apostle Andrew” of Constanta. Patients were split according to the quantity of the dark chocolate consumption into 2 groups. The study groups were matched by the demographic parameters, the BMI, the physical activity and other risk factors (fats, saturated lipids, etc). We found that the daily consumption of dark chocolate, with content of cocoa > 35% according to European recommendations, had cardiometabolic benefits. The risk of coronary heart disease was reduced with 23% by the daily dark chocolate intake. The cardiovascular disease mortality and the risk of any cardiovascular disease were decreased with 19%, respectively with 38%. The risk of incident diabetes decreased with 28% after daily dark chocolate consumption, regardless the gender of patients. The number of ischemic cerebral events was reduced with 32%. In summary, the daily consumption of dark chocolate rich in flavonoids decreases the cardiometabolic disorders in patients at risk .
If the inline PDF is not rendering correctly, you can download the PDF file here.
1. Suceveanu A.I. Suceveanu A. Mazilu L. Parepa I. & Catrinoiu D. (2012). Dark chocolate decreases the cardiometabolic risk in patients of the Constanta County. EuroPRevent 2012 3-5 mai Dublin Ireland Publicat în European Journal of Cardiovascular Prevention & Rehabilitation (EJCPR) (Suppl). Print ISSN 1741-8267 Online ISSN 1741-8275
2. American Heart Association. (2010). Heart disease and stroke statistics 2010 update: a report from the American Heart Association. Circulation. 121 46-215.
3. World Health Organization. Cardiovascular diseases (2011). Fact sheet No 317. www.who. int/mediacentre/factsheets/fs317/fr/index.html.
4. Ogbera A.O. (2010). Prevalence and gender distribution of the metabolic syndrome. Diabetol Metab Syndr. 21.
5. World Health Organization. (2009). 2008-2013 action plan for the global strategy for the prevention and control of non-communicable diseases. Retrieved from http://whqlibdoc.who.int/publications/2009/9789241597418_eng.pdf.
6. Corti R. Flammer A.J. Hollenberg N.K. & Luscher TF (2009). Cocoa and cardiovascular health. Circulation. 119 1433-42.
7. Balzer J. Heiss C. Schroeter H. Brouzos P. Kleinbongard P. & Matern S. (2006) Flavanols and cardiovascular health: effects on the circulating NO pool in humans. J Cardiovasc Pharmacol. 47(2) S122-7.
8. Buijsse B. Feskens E.J.M. Kok F.J. & Kromhout D. (2006). Cocoa intake blood pressure and cardiovascular mortality: the Zutphen Elderly Study. Arch Intern Med. 166 411-417.
9. Buijsse B. Feskens E.J. Kok F.J. & Kromhout D. (2006). Cocoa intake in relation to blood pressure and cardiovascular mortality in elderly men. Circulation. 113 303.
10. Buijsse B. Weikert C. Drogan D. Bergmann M. & Boeing H. (2010). Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. Eur Heart J. 31 1616-1623.
11. Djousse L. Hopkins P.N. Arnett D.K. Pankow J.S. Borecki I. & North K.E. (2011). Chocolate consumption is inversely associated with calcified atherosclerotic plaque in the coronary arteries: the NHLBI Family Heart Study. Clin Nutr. 30182-187.
12. Faridi Z. Njike V.Y. Dutta S Ali A. & Katz D.L. (2008) Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial. Am J Clin Nutr. 88 58-63.
13. Grassi D. Desideri G. Necozione S. Lippi C. Casale R. & Properzi I. (2008). Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate. J Nutr. 138 1671-1676.
14. Ried K. Sullivan T. Fakler P. Frank O.R. & Stocks N.P. (2010). Does chocolate reduce blood pressure? A meta-analysis. BMC Med. 8 39.
15. Oba S. Nagata C. Nakamura K. Fujii K. Kawachi T. & Takatsuka N. (2010). Consumption of coffee green tea oolong tea black tea chocolate snacks and the caffeine content in relation to risk of diabetes in Japanese men and women. Br J Nutr. 103453-459.
16. Buitrago-Lopez A. Sanderson J. Johnson L. Warnakula S. Wood A. Di Angelantonio E. & Franco O.H. (2011) Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis. BMJ. 343: d4488.
17. Desch S. Schmidt J. Kobler D. Sonnabend M. Eitel I. & Sareban M. (2010). Effect of cocoa products on blood pressure: systematic review and meta-analysis. Am J Hypertens. 23 97-103.
18. Ding E.L. Hutfless S.M. Ding X. & Girotra S. (2006). Chocolate and prevention of cardiovascular disease: a systematic review. Nutr Metab. 3 2.
19. Grassi D. Lippi C. Necozione S. Desideri G. & Ferri C. (2005). Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. Am J Clin Nutr. 81 611-614.
20. Grassi D. Necozione S. Lippi C. Croce G. Valeri L. & Pasqualetti P. (2005). Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension. 46 398-405.
21. Hooper L. Kroon P.A. Rimm E.B. Cohn J.S. Harvey I. & Le Cornu K.A. (2008). Flavonoids flavonoid-rich foods and cardiovascular risk: a meta-analysis of randomized controlled trials. Am J Clin Nutr. 88 38-50.