14 DAY TRIAL // Dutch researchers have found in their latest studies that eating or drinking cocoa lowers the blood pressure and reduces death risks in the case of older men. For 300 years, cocoa has been associated with a healthy heart, but just now studies came to justify these beliefs.
Apparently, cocoa contains flavanols, linked to lower blood pressure and improved functions of the blood vessels. In the study conducted by Brian Buijsse, scientist examined 470 men from 65 to 84 years in order to find possible links between cocoa and heart health. The men were interviewed about their diet at the start of the study, in 1985, then in 1990 and 1995.
Over this period of 15 years, men who ate cocoa in any shape or size had significantly lower blood pressure in comparison to those who did not eat any. Researchers stated that 314 men died during the study, among which 152 because of heart diseases.
The cocoa consumers half reduced their chance of dying from cardiovascular illnesses and were even less likely to die from any cause.
Dr. David L. Katz, director of the Prevention Research Center at Yale University School of Medicine, said: "Cocoa is the most concentrated source of bioflavonoid antioxidants readily available in our diets. An accumulating body of evidence suggests that this translates into health benefits for those who consume cocoa or dark chocolate with a cocoa content of 60 percent or more.
Benefits have been seen in endothelial function, a measure of blood vessel health, blood pressure, insulin levels, and serum lipids. Cocoa comes in foods that tend to be energy-dense, and the harm of excess calories could readily offset the benefit of antioxidants."
These benefits can only come from bitter, dark chocolate and cocoa beverages, which contain magnesium and fiber, but "this is not the case for milk chocolate, which contains potentially harmful saturated fats, or candy bars that dilute cocoa with a long list of other ingredients," Katz added.