Cocoa reduces risk of death and cardiovascular problems
A new study documented in the February 27 issue of the Archives of Internal Medicine (JAMA/Archives journal), eating or drinking cocoa can lower blood pressure and reduce the risk of dying. Brian Buijsse M.Sc. of the National Institute for Public Health and the Environment, Bilthoven, Netherlands, and company studied 470 Dutch men ages 65-84 since 1985. After the initial physical examinations and interviews about their diets (used to place them into one of three groups depending on their cocoa consumption), they had follow-up visits in 1990 and 1995. For those who didn’t show up, records of illnesses and deaths were obtained from hospitals or the government. During those 15 years, 314 men died, 152 because of cardiovascular diseases. The study showed that men with the highest cocoa consumption were half as likely to die from cardiovascular problems, regardless their smoking habits, fitness, or alcohol intake. Furthermore, they were also less likely to die of any cause. Cocoa contains a chemical called flavan-3-ols, which can lower blood pressure and improve the function of cells lining the blood vessels. But, the authors believe there’s more to the story. "The lower cardiovascular mortality risk associated with cocoa intake could not be attributed to the lower blood pressure observed with cocoa use, our findings, therefore, suggest that the lower cardiovascular mortality risk related with cocoa intake is mediated by mechanisms other than lowering blood pressure." Makes you wonder what’s the life expectancy in Hershey, PA?
Cocoa intake linked to lower blood pressure, reduced risk of death, EurekAlert.org