In a recent meta-study, the impact of cocoa consumption on cardiovascular disease risk variables was examined using random controlled trials.
According to Medical News Today, there was a varied degree of improvement in blood pressure, systolic and diastolic blood pressure, fasting blood glucose, and total and LDL (“bad”) cholesterol when using cocoa.
The researchers also discovered that eating cocoa had no effect on triglycerides, waist circumference, body weight, body mass index (BMI), “good” HDL cholesterol, or HbA1c, a crucial diabetes indicator.
According to the US Centers for Disease Control, heart disease is the greatest cause of mortality in the US across all population categories, accounting for one in five fatalities in 2021. It affects all racial and gender identities.
“Noted for its antioxidant and anti-inflammatory qualities, flavanols, and other polyphenolic compounds, cocoa is a good source of these compounds that can support cardiovascular health,” stated Michelle Routhenstein, a preventive cardiology dietitian at EntirelyNourished.com, who was not involved in the new study.
“Epicatechin, a flavonoid that supports nitric oxide-rich pools in the body that help to support heart and blood vessel health, is rich in flavonoids and found in cocoa,” the speaker continued.
