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Current Nutrition Reports

Effects of Dark Chocolate and Cocoa Products on Endothelial Function: A Meta-Analysis

  • 01-12-2013
  • Cardiovascular Disease (L Djoussé, Section Editor)
Published in:
Authors
Andrew B. Petrone
J. Michael Gaziano
Luc Djoussé
Published in
Current Nutrition Reports | Issue 4/2013

Abstract

Consumption of dark chocolate, a rich source of flavonoids, has been associated with reduced risk of cardiovascular disease. However, underlying pathophysiologic mechanisms are not fully elucidated. We reviewed existing evidence on the effect of cocoa consumption on flow-mediated dilation (FMD) by conducting a literature search using PubMed and Embase for completed, randomized, controlled trials. The primary effect measure was the difference in means of the final measurement between the intervention and control groups. Nineteen clinical trials with a total of 454 participants were included. Treatment duration ranged from 2 hours to 12 weeks. Pooled estimate showed that intervention with dark chocolate significantly increased FMD levels by 2 % (95 % confidence interval 1.6-2.39 %) compared with placebo/control group. Similar results were seen when stratified by study design, geographic location, cocoa dose, or study quality. In addition, the effect size was greater in individuals with cardiovascular risk factors. In summary, intervention with cocoa improved endothelial function as measured by FMD.
Title
Effects of Dark Chocolate and Cocoa Products on Endothelial Function: A Meta-Analysis
Authors
Andrew B. Petrone
J. Michael Gaziano
Luc Djoussé
Publication date
01-12-2013
Publisher
Springer US
Published in
Current Nutrition Reports / Issue 4/2013
Electronic ISSN: 2161-3311
DOI
https://doi.org/10.1007/s13668-013-0058-y
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