High-cocoa polyphenol-rich chocolate improves blood pressure in patients with
diabetes and hypertension.
Author(s): Rostami A(1), Khalili M(2), Haghighat N(3), Eghtesadi S(4), Shidfar F(4), Heidari
I(5), Ebrahimpour-Koujan S(6), Eghtesadi M(7).
Affiliation(s): Author information:
(1)Department of Clinical Nutrition, School of Nutrition and Dietetics, Tehran
University of Medical Sciences, Tehran, Iran. (2)Assistant Professor,
Neurosciences Research Center, Tabriz University of Medical Sciences, Tabriz,
Iran. (3)PhD Candidate, Department of Nutrition, School of Paramedicine, Ahvaz
Jundishapur University of Medical Sciences, Ahvaz, Iran. (4)Professor, Department
of Nutrition, School of Public Health, Iran University of Medical Sciences,
Tehran, Iran. (5)Associate Professor, Department of Endocrinology, School of
Medicine, Iran University of Medical Sciences, Tehran, Iran. (6)Department of
Biochemistry and Diet Therapy, School of Nutrition, Tabriz University of Medical
Sciences, Tabriz, Iran. (7)Research Assistant, Department of Research, School of
Medicine, Islamic Azad University, Tehran Medical Branch, Tehran, Iran.
Publication date & source: 2015, ARYA Atheroscler. , 11(1):21-9
BACKGROUND: The aim was to examine the effects of high-cocoa polyphenol-rich
chocolate on lipid profiles, weight, blood pressure, glycemic control, and
inflammation in individuals with Type 2 diabetes and hypertension.
METHODS: Sixty individuals [32 in dark chocolate group (DCG) and 28 in white
chocolate group (WCG)] with Type 2 diabetes on stable medication were enrolled in
a randomized, placebo-controlled double-blind study. Subjects were randomized to
consume 25 g DCG or WCG for 8 weeks. Changes in weight, blood pressure, glycemic
control, lipid profile, and high sensitive C-reactive protein (hsCRP) were
measured at the beginning and end of the intervention. This clinical trial was
registered at the Iranian registry of clinical trials.
RESULTS: In DCC group, compared with baseline, serum levels of Apo A-1 (P =
0.045) was increased and fasting blood sugar (FBS) (P = 0.027), hemoglobin A1c
(HbA1c) (P = 0.025), Apo B (P = 0.012) and Log of hsCRP (P = 0.043) levels were
decreased at the end of study. No changes were seen within the WCG in studied
parameters. High polyphenol chocolate consumption compared to white chocolate
resulted in significant decrease in of systolic (-5.93 ± 6.25 vs. -1.07 ± 7.97
mmHg, P = 0.004) and diastolic blood pressure (-6.4 ± 6.25 vs. 0.17 ± 7.9 mmHg, P
= 0.002), FBS (-7.84 ± 19.15 vs. 4.00 ± 20.58 mg/dl, P = 0.019) over the course
of 8 weeks of daily chocolate consumption neither weight nor body mass index and
TG levels altered from baseline.
CONCLUSION: High polyphenol chocolate is effective in improving TG levels in
hypertensive patients with diabetes and decreasing blood pressure and FBS without
affecting weight, inflammatory markers, insulin resistance or glycemic control.
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