Impact of Chocolate Consumption on Cardiovascular Risk Factors: Review of Current Evidence

Document Type : Review Article

Authors

1 Department of Nutrition, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran

2 Assisstant Professor, Department of Nutrition, School of Public Health and Food Security and Nutrition Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Abstract

Background: Due to controversies in different studies about the effects of dark chocolate consumption on cardiovascular risk factors, this study aimed to review the current evidence on chocolate consumption and cardiovascular risk factors. Methods: By the use of dark chocolate, dark chocolate and cardiovascular disease, and dark chocolate and atherosclerosis, as keywords, we searched in PubMed through 1990 till 2008. Just clinical trials on apparently healthy people or those suffering from lipid disorders were included. Results: In most studies, consumption of chocolates with plant sterols induced a reduction in serum total cholesterol and LDL in hypercholesterolemic individuals. Positive effects of dark chocolate on reduction of platelet aggregation has been reported in some investigations while others found neutral effects of white and dark chocolate on platelet aggregation. The effect of dark chocolate intake on insulin sensitivity and reduction of insulin resistance are mentioned in some but not all studies. Dark chocolate consumption significantly reduced blood pressure. A reduction in biomarkers of oxidative stress like 8-isoprostane and MDA has also been reported in some trials. Conclusion: Most of the clinical trials indicated favorable effects of dark chocolate and cocoa consumption on cardiovascular risk factors. More research is needed to identify the related mechanisms of action. Key words: Chocolate, Cardiovascular disease, Hypertension, Polyphenols.

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History

  • Receive Date: 22 November 2010
  • Revise Date: 23 May 2024
  • Accept Date: 06 April 2022

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