The effect of chocolate or cocoa consumption on blood pressure is the subject of an Australian study which has combined data from a variety of previous looking at this relationship studies (a meta-analysis). Overall, in the 13 studies included, consumption of cocoa and chocolate was associated with lower blood pressure. However, further examination showed that this effect was confined to those people who already had elevated blood pressure.

The benefit seemed especially significant when dark chocolate was used, which may reflect the benefits of substances called flavanols. At least, this study suggests that eating (dark) chocolate may be slightly good for you. Chocolate never reduced blood pressure enough for it to be below high-normal values (140/80mmHg), however.

Source: Ried K, et al. BMC Med 2010 Jun 28; 8: 39.

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Originally posted in August 2010. everybody Nutrition News items are selected from a wide range of journals, bulletins and nutrition information sources worldwide and summarised by Professor John Birkbeck, Institute of Food Nutrition and Human Health, Massey University. The opinions contained herein are those of the author and not necessarily those of the publisher or sponsor. Copyright UBM Medica (NZ) Ltd.