Cocoa and chocolate have induced decreases in systolic and diastolic blood pressures in elderly patients with hypertension. In one study, cocoa intake was inversely related to blood pressure in a population of older men. A significant reduction in blood pressure has also been associated with the ingestion of chocolate in patients with high-normal or mild hypertension. However, the amount of cocoa—and specifically, the amount of concentrated flavanols—used in these research studies is at a much higher level than is available in commercial snacks. For example, in one blood-pressure study, participants were given a daily average of 670 mg of flavanols, which is the equivalent of 12 bars of dark chocolate or 50 bars of milk chocolate per day.
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Cite this: Yasmine S. Ali. Fast Five Quiz: Chocolate and Health Facts vs Fiction - Medscape - Oct 11, 2021.