Dark chocolate is even healthier than previously thought
Last reviewed: 07.06.2024
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If you regularly consume dark chocolate, you can avoid the development of primary hypertension and the appearance of thromboembolism. This opinion was voiced by Chinese cardiology specialists from Shaoxing and Zhuji hospitals.
Chocolate is extremely popular in almost all countries of the world. Black chocolate with the highest percentage of cocoa is more bitter and is considered to be quite healthy because it contains important components such as methylxanthines and flavonoids (epigallocatechin, thearubigins, theaflavins, etc.).
It is now common knowledge that regular consumption of small amounts of dark chocolate can optimize endothelial function, dilate cardiac arterial vessels, improve blood cell properties and even reduce blood lipids. Many experts have previously noted that this product can normalize blood pressure indicators (both in a healthy person and in hypertensives), although the existence of a relationship between eating chocolate and reducing the risk of cardiovascular pathologies has not been proven.
Specialists from China initiated their own project using such a method of testing causal relationships as Mendelian randomization. Scientists carefully analyzed all available information about the consumption of dark chocolate by a selected group of participants from different European countries. The total number of participants amounted to about 65 thousand people.
Twenty-one cases of primary DNA heterogeneity were identified as a genetic predictor of dark chocolate consumption and likely associated cardiovascular pathology. The cardiovascular diseases considered thromboembolism, heart failure, cardiomyopathies, primary hypertension, strokes, valve defects, CHD, myocardial infarctions, etc. Were considered as cardiovascular diseases.
After actively examining all of the combined information, the researchers found that eating dark chocolate correlated with a decreased danger of primary hypertension and venous thromboembolism. As for the other diseases in question, no correlation was found.
Experts believe that the result of this project is quite interesting and may serve in the future to determine the most effective methods of preventing thrombosis and hypertension among vulnerable populations.
However, it should be remembered that we are talking about eating only dark chocolate on a regular basis and in moderate quantities, provided there are no allergic reactions, metabolic disorders, obesity and other contraindications. The optimal amount of this product per day for a healthy person - up to 25-30 g. For children, pregnant women and nursing mothers, it is better to give up such chocolate for a while.
Full details of the study can be found on the Scientific Reports journal page at