Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults
1. Brian Buijsse*, 2. Cornelia Weikert, 3. Dagmar Drogan, 4. Manuela Bergmann and 5. Heiner Boeing
+ Author Affiliations
1. Department of Epidemiology, German Institute of Human Nutrition (DIfE) Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
1. *Corresponding author. Tel: +49 33200 88 723, Fax: +49 33200 88 721, Email: [email protected]
* Received September 28, 2009., * Revision received January 26, 2010., * Accepted February 2, 2010.
Aims To investigate the association of chocolate consumption with measured blood pressure (BP) and the incidence of cardiovascular disease (CVD).
Methods and results Dietary intake, including chocolate, and BP were assessed at baseline (1994–98) in 19 357 participants (aged 35–65 years) free of myocardial infarction (MI) and stroke and not using antihypertensive medication of the Potsdam arm of the European Prospective Investigation into Cancer and Nutrition. Incident cases of MI (n = 166) and stroke (n = 136) were identified after a mean follow-up of ∼8 years. Mean systolic BP was 1.0 mmHg [95% confidence interval (CI) −1.6 to −0.4 mmHg] and mean diastolic BP 0.9 mmHg (95% CI −1.3 to −0.5 mmHg) lower in the top quartile compared with the bottom quartile of chocolate consumption. The relative risk of the combined outcome of MI and stroke for top vs. bottom quartiles was 0.61 (95% CI 0.44–0.87; P linear trend = 0.014). Baseline BP explained 12% of this lower risk (95% CI 3–36%). The inverse association was stronger for stroke than for MI.
Conclusion Chocolate consumption appears to lower CVD risk, in part through reducing BP. The inverse association may be stronger for stroke than for MI. Further research is needed, in particular randomized trials.
Original Research: http://eurheartj.oxfordjournals.org/content/early/2010/03/18/eurheartj.ehq068.abstract
Medical News Report: A Little Bit of Chocolate May Help Keep BP Low