Heart Disease Prevention - Can Chocolate Promote Heart Health?

Previously, chocolate is generally perceived as an unhealthy food because its high sugar and fat contents may cause weight gain. But over the past years, numerous research has revealed otherwise. For instance, a study published in the journal ‘Heart’ in 2015 found that eating a moderate amount of chocolate a day may lower risk of heart disease and stroke. Find out more at:

Heart Disease Prevention - Can Chocolate Promote Heart Health?

Heart Disease Prevention - Is Eating Chocolate For Heart Disease Prevention A Myth?

Chocolate is one of the most popular food in the world, but very often, it is being accused of unhealthy. Sufficient evidence has surfaced recently to convince most cardiologists regarding the potential cardiovascular benefits of chocolate. Several studies, generally observational, have linked chocolate consumption to reduced high blood pressure. Can chocolate really prevent heart disease? Read more at:

Heart Disease Prevention - Is Eating Chocolate For Heart Disease Prevention A Myth?

Heart Disease Prevention - Can Chocolate Really Prevent Heart Disease?

Being the most liked food in the world, chocolate is made from cocoa beans. Many studies have revealed that it has several health benefits. German researchers recently found that substances called flavanols that are found in cocoa could help people have healthy heart circulation as they get older. Find out more at:

Heart Disease Prevention - Can Chocolate Really Prevent Heart Disease?

Heart Disease Prevention - Can Chocolate Pill Prevent Heart Disease?

To find out more, a pill has been made to contain the nutrients in dark chocolate and it is used in a large study that intends to examine if there are health benefits from chocolate's ingredients minus the sugar and fat. This will probably be the first large study that looks at cocoa flavanols that have been found by previous smaller studies to improve blood pressure, cholesterol, use of insulin, and other heart related factors.

Heart Disease Prevention - Can Chocolate Pill Prevent Heart Disease?

Would Chocolate Male Lovers Have Lower Stroke Risk?

Chocolate is something that almost everybody likes it. Most chocolate bars or chips are sweet. Eating too many foods that are rich in sugar can put on weight. As we know, overweight always bring along many unwanted medical orders including heart disease, diabetes, high blood pressure and stroke.

 

Yet, many past studies have suggested that chocolate fans have lower risk of heart disease and stroke and high blood pressure.

 

Recently, researchers from Karolinska Institute, Stockholm, Sweden and National Institute for Health and Welfare, Helsinki, Finland suggested that regularly indulging in chocolate snack might actually help men decrease their risk of having a stroke.

 

They reported on September 18, 2012 in the journal ‘Neurology’ that men who ate the most chocolate (typically the equivalent of one-third of a cup of chocolate chips) had a 17 percent lower risk of stroke than men who avoided chocolate.

 

37,103 men in the Cohort of Swedish Men, who aged between 49 and 75, were followed. These men reported on their usual intake of chocolate and other foods. Over the next 10 years, 1,995 men suffered a first-time stroke, which were ascertained from the Swedish Hospital Discharge Registry.

 

Among men in the top 25 percent for chocolate intake, the stroke rate was 73 per 100,000 men per year, comparing to a rate of 85 per 100,000 among men who ate the least chocolate. Even after taking into account of other factors like the men's weight and other diet habits, whether they smoked and whether they had high blood pressure, men who ate the most chocolate had a 17 percent lower stroke risk.

 

According to researchers, the beneficial effect of chocolate consumption on stroke may be related to the flavonoids in chocolate. Past studies have found that flavonoids are compounds that act as antioxidants and may have positive effects on blood pressure, cholesterol and blood vessel function.

 

Nevertheless, people are not advised to eat chocolate just based on the findings. Bearing in mind that negative effects such as obesity and Type-2 diabetes could result for people indulging in chocolate.

What Can Chocolate Do To Cut Cardiovascular Disease Risk?

Chocolate is something that most people hard to resist. It is estimated that a typical American consumes over 10 pounds of chocolate annually. This leads to an interesting question: Would chocolate pose any threat to our health?

According to scientists, chocolate contains compounds called "flavanols" that is a naturally occurring antioxidant and has anti-inflammatory properties. Many large-scale studies have linked consumption of flavanol to lower risk of cardiovascular disease. Nevertheless, only few studies have tested the direct effect of chocolate consumption.

That is why researchers from San Diego State University intend to find out whether chocolate, particularly dark chocolate, might protect against the risk of cardiovascular disease (including heart disease and stroke) by lowering blood pressure, blood flow, and improving blood lipid levels.

31 participants were randomly assigned to consume for 15 days a daily serving (50 grams) of regular dark chocolate (containing 70 percent of cocoa), dark chocolate (containing 70 percent of cocoa) that had been overheated or bloomed, or white chocolate (containing 0 percent of cocoa).

At the outset of the study, researchers recorded these participants’ readings on blood pressure, forearm skin blood flow, circulating lipid profiles, and blood glucose levels.

With reference to participants assigned to white chocolate group, those consuming either form of dark chocolate had lower blood glucose and low-density lipoprotein cholesterol (LDL or the bad cholesterol) levels coupled with higher high-density lipoprotein cholesterol (HDL or the good cholesterol).

The findings, which were presented on April 24, 2012 at the Experimental Biology 2012 meeting in San Diego, CA, indicated that dark chocolate might reduce the risk of cardiovascular disease by reducing the glucose levels and lipid profiles.

Meanwhile, the researchers warned that people should consume dark chocolate in moderation because chocolate can easily raise daily amounts of saturated fat and calories. Remember this, the study participants were allowed to consume not more than 50 grams of chocolate a day.

The researchers are planning follow-up studies involving more participants and a longer duration of chocolate consumption.

Chocolate Might Help You Lower Your Cholesterol!

Who does not like chocolate? People, especially ladies, tend to eat more chocolate when they were in bad mood. But many reports had linked eating chocolate to weight gain that might lead to many medical disorders including diabetes, heart disease, high blood pressure, and stroke.

In a paper published on May 26, 2010 in the American Journal of Clinical Nutrition, researchers from the Chinese Academy of Medical Sciences and Peking Union Medical College in Beijing argued that eating chocolate could help reduce the cholesterol levels. Their theory, however, only applied to people already had risk factors for heart disease and who consumed in modest amounts.

After analyzing 8 trials involving 215 people, they found that eating cocoa would reduce levels of low-density lipoprotein (LDL) or bad cholesterol by about 6 mg/dL and cut the total cholesterol by the same amount. Further analysis showed that only people who ate small amounts of cocoa (an amount containing 260 milligrams of polyphenols or less) had their cholesterol levels lowered, and no effect was shown in people who ate more.

Polyphenols are antioxidant compounds found in fruits, vegetables, chocolate and red wine. A 1.25-ounce bar of milk chocolate contains about 300 milligrams of polyphenols.

While healthy people did not benefit from consuming cocoa, people with heart disease risk factors like diabetes had their LDL cholesterol and total cholesterol level reduced by around 8 mg/dL each.

However, researchers suggested more rigorous randomized trials with longer follow-up should be carried out in future research so as to resolve the uncertainty about the clinical effectiveness.

In fact, several studies suggesting that chocolate might be good for the health had been conducted before. A study on 19,300 people, which was released in March 2010, suggested that people who consumed the most chocolate had lower blood pressure and were less likely to suffer stroke or heart attach over the next 10 years.

Why You Should Not Avoid Chocolate?

Chocolate is a raw or processed food produced from cocoa beans (also known as cacao beans or simply cacao or cocoa), and it is something that is liked by many people especially children.

Studies conducted earlier had shown cocoa-based products might lower blood pressure or improve blood flow. Scientists had also found that chocolate could reduce the rate of death linked to heart disease in healthy older men and post-menopausal women.

In a paper appeared in the September 2009’s issue of the ‘Journal of Internal Medicine’, researchers from of the Karolinska Institute in Stockholm and Beth Israel Deaconess Medical Center in Boston demonstrated that eating chocolate can help reduce the rate of mortality of heart attack.

According to them, it is the antioxidants in cocoa that are providing the life-saving benefit. Antioxidants have been known to protect against free radicals, which could damage cells when they accumulate in the body over time. Free radicals are believed to be partly responsible for heart disease, cancer and ageing process.

1,169 non-diabetic men and women, aged between 45 and 70 years old and situated in Stockholm during the early 1990, were tracked from the time they were hospitalized with their first-ever heart attack. Before leaving the hospital, all the men and women were asked on what they ate over the previous year, including quantity of chocolate they consumed regularly.

3 months after discharge, the participants underwent a health examination, and after that, they were monitored for 8 years. The rate of fatal heart attack was found to be correlated inversely with the amount of chocolate consumed.

Those heart attack survivors who ate chocolate 2 or more times a week, their risk of dying from heart disease could be reduced by about 3 fold, compared with those never touch chocolate. Smaller quantities of consumption would offer less protection, but are still better than none.

The results, even after taking into account of other factors like alcohol consumption, obesity and smoking that might affect the outcome, held true for men and women and across all the age groups.

Undoubtedly, the new findings would support the growing evidence that chocolate is a rich source of beneficial bioactive compounds.

But does this mean that people should start eating a lot of chocolate, especially those cocoa-rich sweets?

Frankly, this is not advisable! Sugar rich products would contribute to overweight, which can also bring along many serious medical disorders. So the best is to consume chocolate in small quantities, and if possible, eat unsweetened chocolate!

Is Chocolate Good Or Bad for Your Heart?

Chocolate is one that many of us have difficulty to refuse. Many scientists have studied the possible impacts of the consumption of chocolate on our bodies including heart and arteries. As you might expect, some of these findings might be positive while others were just negative.

For instance, a paper published in the British medical journal Lancet in 2007 pointed out that any health claims about dark chocolate might not be justified. Instead, many of these chocolate products are harmful to the heart and arteries as they are actually abundant in fat and sugar.

Plain chocolate is rich in flavanols or plant chemicals that are thought to protect the heart and lower blood pressure. However, because of its bitter taste, most manufacturers usually remove flavanols during their making of chocolate products. Therefore, even the co-called dark chocolate products can have no flavanols.

On the other hand, researchers from the Yale Center for Perinatal, Pediatric & Environmental Epidemiology, at Yale University reported on April 28, 2008 in the May 2008 issue of Epidemiology that daily consumption of a quality dark chocolate is healthy for pregnant women and protects them from getting into hypertension (high blood pressure).

The study involved 2,291 women and spanned over a period of 4 years (1996 to 2000). The density of theobromine (a chemical in chocolate) in the arterial cord blood extracted from the umbilical cord at delivery was measured. The results shown that there was a 69 percent less chance of developing preeclampsia if pregnant women ate rich, dark chocolate.

Preeclampsia, affecting up to 8 percent of pregnancies, is a major pregnancy complication with cardiovascular manifestations such as hypertension.

The theobromine concentrations in chocolate can vary from 0.15 percent to 0.46 percent. According to the researchers, the darker the chocolate is, the better it is. Those highly processed chocolate can be rich in fat and sugar and low in the amount of theobromine.

Besides theobromine, chocolate also contains other chemicals including magnesium, which lowers hypertension, and flavanoids, which are potent antioxidants.

If you like chocolate very much and at the same time want your heart to be healthy, you should only put those dark and bitter chocolates (less fat and sugar) in your future buying list.

Can Chocolate Really Prevent Heart Disease?

If you were a chocolate lover, you would definitely be very happy to know that “chocolate could help you prevent heart disease”. But many of you will probably ask: “ Are you sure?”

This is understandable because many studies have already linked eating chocolate to overweight, obesity, diabetes, and many medical disorders. And most importantly, all of these disorders are known risk factors for heart disease.

On the other hand, there were also studies that reported chocolate is good for the health. For example, earlier research had shown a strong link between cocoa-based confections and lowered blood pressure or improvement in blood flow. Others had found that chocolate reduced heart disease related death rate in healthy older men and post-menopausal women.

In the September 2009’s issue of the Journal of Internal Medicine, scientists from both the Karolinska Institute in Stockholm and Beth Israel Deaconess Medical Center in Boston reported that heart attack survivors who eat chocolate 2 or more times a week cut their risk of dying from heart disease by about 3 times than those who have never tasted chocolate. They also pointed out that smaller quantities of chocolate consumption would have lesser protection but are still better than none.

This new study is believed to be the first to show that consumption of chocolate could help cut the risk of death for a person who has suffered acute myocardial infarction (or what is commonly known as a heart attack). The results held true for men and women, and across all the age groups included in the study, after taking into account of other factors such as alcohol consumption, obesity, and smoking that might have affected the outcome.

In the study, the scientists followed up with 1,169 non-diabetic men and women, who were between 45 and 70 years old, in Stockholm County during the early 1990s from the time they were hospitalized with their first heart attack. Before leaving the hospital, the participants were asked on their eating habits over the previous year, including how much chocolate they ate on a regular basis.

The scientists stressed that the benefit was solely due to antioxidants in cocoa (material that produces chocolate) but not sweets in general. It has been known that antioxidants are compounds that can protect against free radicals. Free radicals, which are molecules accumulating in the human body over time, could damage cells and are believed to be responsible to cause heart disease, cancer and the ageing process.

How Grapes Could Help Prevent Heart Disease?

People with high blood pressure (also known as hypertension) have a higher possibility of getting heart disease including heart attack and heart failure, stroke, and kidney failure.

A recent study found that grapes helped laboratory rats, which were fed with salty diet, lower their blood pressure reduced and improve heart function. The study was sponsored in part by the California Table Grape Commission who provided financial support and supplied the grape powder; the National Heart, Lung and Blood Institute, and part of the National Institutes of Health.

The researchers from the Cardioprotection Research Laboratory at the University of Michigan, who carried out the study reported on October 29, 2008 in the Journal of Gerontology: Biological Sciences that their findings may help people with high blood pressure.

Meanwhile, they were also pleased to note that their findings support their theory that something within the grapes has a direct impact on cardiovascular risk. This is well beyond the already known fact that a diet rich in fruit and vegetables could lower blood pressure.

In the study, the effects of ordinary grapes were examined on rats that develop high blood pressure when fed a salty diet.

A powder from red, green and purple table grapes and a high-salt diet were given to some rats while others were fed the grape powder and a low-salt diet. Using grape powder, which contained the same nutrients in fresh grapes, would allow the scientists to measure the rats’ intake carefully.

18 week later, lower blood pressure, better heart function, reduced inflammation throughout their bodies, and fewer signs of heart muscle damage were observed among rats that ate the grape-enriched diet when comparing to rats that ate a salty diet with no grapes.

The grape powder used in the study comprised about 3 percent of the rats' diet. For humans, this should be about 9 servings of grapes a day. By the way, one serving is about 15 grapes, so it means people have to consume about 135 grapes per day.

It is believed that flavonoids, which are beneficial chemicals found in grapes, green tea, cocoa and tomatoes, could be responsible for the lowering of blood pressure.

Furthermore, flavonoids have already been shown in other studies to have heart-health benefits. In fact, various studies sponsored by chocolate makers, almond and walnut producers have shown some sorts of heart benefits, including reducing inflammation in blood vessels and lowering the risk of heart attacks and stroke.