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More Good News For Chocolate Lovers

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Thanks to ChiroAccess for access to these materials!

The evidence supporting the antihypertensive effects of cocoa has been building over the last few years, and a January 2010 systematic review and meta-analysis of 10 randomized controlled trials, comprising 297 individuals confirms the BP-lowering capacity of flavanol-rich cocoa products. [1] The high level of flavanols found in the cocoa plant is believed to be responsible for the lowering of blood pressure.

Another study, published this month (March 2010) compared a lower (6g/day) with higher dose (25g/day) of dark chocolate, and the results suggest that, although chocolate may lower blood pressure, there was no added benefit to taking higher doses. The 25g per day group experienced slight increases in body weight with no additional improvements in BP. [2]

Read the rest of this fascinating review at ChiroAccess


1. Effect of cocoa products on blood pressure: systematic review and meta-analysis
American Journal of Hypertension 2010 (Jan); 23 (1): 97-103

2. Low vs. Higher-Dose Dark Chocolate and Blood Pressure in Cardiovascular High-Risk Patients
American Journal of Hypertension 2010 (March 4) [Epub ahead of print]

You may also want to refer to our Bioflavonoids Page for more information on the benefits of flavanols.

I would be remiss by not mentioning that chiropractic care also has a long history of reducing blood pressure, while having no impact on your waistline. You may find our page on Chiropractic and Blood Pressure Page to be of interest.

About the Author:

I was introduced to Chiro.Org in early 1996, where my friend Joe Garolis helped me learn HTML, the "mark-up language" for websites. We have been fortunate that journals like JMPT have given us permission to reproduce some early important articles in Full-Text format. Maintaining the Org website has been, and remains, my favorite hobby.

One Comment

  1. Vacaville Chiropractor April 30, 2010 at 8:38 pm

    There’s a more recent study showing a link between chocolate consumption and depression, but I wonder if the results would hold if the study had used raw chocolate without sugar.

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