A recent study revealed no connection between chocolate consumption and cholesterol, body weight, or triglycerides.
A new meta-study examined the effects of cocoa consumption on cardiovascular disease risk variables using randomized controlled trials.
Cocoa use was associated with varying degrees of improvement in total cholesterol and LDL (“bad”) cholesterol, systolic and diastolic blood pressure, and fasting blood glucose, reported Medical News Today.
Additionally, the researchers discovered that the consumption of cocoa had no influence 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 ethnic groups, as well as women and men.
“Cocoa is a good source of catechins and other polyphenolic compounds like flavanols known for their antioxidant and anti-inflammatory properties, which can support cardiovascular health,” said Michelle Routhenstein, preventive cardiology dietitian at EntirelyNourished.com, who was not involved in the new study.
She added: “Cocoa is rich in flavonoids including epicatechin, which is a compound that helps to support nitric oxide-rich pools in the body which help to support heart and blood vessel health.”
Nonetheless, consuming more cocoa may have negative effects for diabetics and is probably not healthy for most people. It is imperative that you speak with your physician before making any dietary changes.
Note: Not everyone may find this to be effective. See your physician before attempting this.
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