High blood pressure: The fatty snack that shockingly lowers blood pressure readings


High blood pressure: The fatty snack that shockingly lowers blood pressure readings

HIGH blood pressure is a risk factor for major cardiovascular events, thus lowering it is crucial. Fortunately, a delicious treat has been proved to lower a high blood pressure measurement – what is it?

When the force of blood pushing against your artery walls is continually too high, it is known as high blood pressure. This can cause your arteries to narrow and contract, increasing your risk of heart disease. Thankfully, dietary therapies have been demonstrated to reverse this process, and one in particular will delight chocolate fans.

Flavanols, plant chemicals present in cocoa, have been demonstrated to lower blood pressure.

This is the conclusion of a meta-analysis that looked at the impact of flavanol-rich chocolate or cocoa products on blood pressure in adults with and without hypertension.

A meta-analysis is a statistical analysis that integrates the findings of several scientific research to detect trends that can be used to support scientific conclusions.

From January until November 2011, a team of researchers reviewed the following electronic databases for evidence of a link between cocoa-rich goods and blood pressure: Cochrane Hypertension Group Specialised Register, CENTRAL, MEDLINE, and EMBASE.

They also looked through worldwide trial registries, as well as the reference lists of review publications and trials.

They combined the results of at least two weeks of randomised controlled trials (RCTs) looking at the effects of chocolate or cocoa products on systolic and diastolic blood pressure in humans.

The two main numbers used to record blood pressure are systolic and diastolic blood pressure.

In short-term trials of two to 18 weeks, metaanalyses of 20 research including 856 mostly healthy adults demonstrated a “statistically significant” blood pressure lowering impact of flavanol-rich cocoa products compared to control.

The researchers concluded that “flavanol-rich chocolate and cocoa products may have a small but statistically significant effect on decreasing blood pressure by 23 mm Hg in the short term.”

The two figures for high blood pressure are in millimetres of mercury (mmHg).

“Long-term trials evaluating the effect of cocoa products are needed to identify whether or whether blood pressure is reduced on a chronic basis by daily eating of cocoa,” they concluded, because the effects were only noticed in the short term.

Although research on cocoa’s blood pressure-lowering properties is promising, this does not give you permission to ignore it. “Brinkwire News in Condensed Form.”


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