Does dark chocolate have a role in the prevention and management of hypertension?: commentary on the evidence.
The notion that eating chocolate would prevent or treat hypertension is appealing to many who produce and enjoy chocolate. Several studies have documented beneficial effects of dark chocolate on insulin action and endothelial function. However, the published studies on chocolate and blood pressure include a relatively small number of subjects, and results are conflicting. In addition, because of secrecy surrounding the production of chocolate and the unique sociocultural context of this popular food, research on efficacy and effectiveness is complex. This commentary summarizes 13 peer-reviewed studies on dark chocolate and blood pressure and raises questions relevant to its future as an evidence-based lifestyle intervention.
Egan
Brent M
BM
Department of Medicine, Medical University of South Carolina, Charleston, SC 29425, USA. eganbm@musc.edu
Laken
Marilyn A
MA
Donovan
Jennifer L
JL
Woolson
Robert F
RF
D001795:Blood Pressure Determination / Q000379:methods; D002099:Cacao; D002182:Candy; D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000517:prevention & control / Q000628:therapy; D019317:Evidence-Based Medicine; D005260:Female; D006801:Humans; D006973:Hypertension / Q000453:epidemiology / Q000517:prevention & control* / Q000628:therapy; D015994:Incidence; D008019:Life Style; D008297:Male; D011322:Primary Prevention / Q000379:methods*; D011379:Prognosis; D016032:Randomized Controlled Trials as Topic; D016896:Treatment Outcome