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Correspondence to:
Alistair.Lindsay@btinternet.com
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GENERAL CARDIOLOGY
Flavonols are a particular subclass of polyphenols that are found in cocoa products. They have previously been shown to lower blood pressure and improve endothelial function. However, this involved consumption of high doses of chocolate and follow-up was limited to 2 weeks only. Taubert et al therefore set out to determine the effect of low doses of polyphenol-rich dark chocolate on blood pressure (BP).
Forty-four adults aged between 56 and 73 years were randomised to receive either 6.3 g (30 kcal) a day of dark chocolate containing 30 mg of polyphenols or a matching polyphenol-free white chocolate. All had untreated upper-range prehypertension or stage 1 hypertension, without concomitant risk factors. The primary outcome measure was the noted change in BP at 18 weeks. Secondary outcome measures were changes in plasma markers of vasodilative nitric oxide (S-nitrosoglutathione) and oxidative stress (8-isoprostane), and bioavailability of cocoa phenols.
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