A recent study in the Netherlands indicates that consuming cocoa can help lower blood pressure and reduce the risk of mortality from various diseases in older adults.
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| Cocoa contains a compound called flavan-3-ols, which is associated with lower blood pressure (Image: TTO) |
The 15-year study involved 470 participants aged between 65 to 84 years old in Zutphen, Netherlands. The participants were divided into three groups: one group that did not consume cocoa, a second group that consumed a small amount (4.7 grams of cocoa daily), and the third group that consumed a significant amount of cocoa.
The results showed that among the 314 individuals who passed away between 1985 and 2000, those in the highest cocoa-consuming group had their risk of mortality reduced by nearly half compared to those who did not consume cocoa.
Researchers found that this risk reduction occurred even when accounting for other risk factors such as weight, smoking, physical activity, caloric intake, and alcohol consumption.
Cocoa has been known to enhance cardiovascular health since the 1700s, and researchers today understand that cocoa contains a substance called flavan-3-ols, which is linked to lower blood pressure and improved function of blood vessel cells.
Cocoa also boasts high levels of antioxidants, which can combat other diseases related to oxidative stress, such as chronic obstructive pulmonary disease and certain cancers.
However, researchers advise caution in making broad recommendations about increasing cocoa or chocolate intake, suggesting that more extensive studies are needed on the matter.
“It is not possible to generalize the study results to everyone since the research was only conducted on individuals over 65 years old,” stated Nieca Goldberg, a cardiologist at Lenox Hill Hospital in New York.
T.VY
