Does chocolate eating decrease risk of cardiovascular diseases?

Czech version

Authors: E. Sovová ¹; M. Sovová ²; Marek Sova ³; D. Pastucha ¹
Authors‘ workplace: Lékařská fakulta UP v Olomouci a Fakultní nemocnice Olomouc, Klinika tělovýchovného lékařství a kardiovaskulární rehabilitace, Přednosta: doc. MUDr. Eliška Sovová, Ph. D., MBA ¹; Lékařská fakulta UP v Olomouci ²; Lékařská fakulta UP v Olomouci a Fakultní nemocnice Olomouc, Klinika plicních nemocí a tuberkulózy, Přednosta: prof. MUDr. Vítězslav Kolek, DrSc. ³
Published in: Prakt. Lék. 2012; 92(5): 257-259
Category: Reviews

Overview

A diet regime plays a crucial role in primary and also secondary prevention of chronic diseases such as some types of malignancy, cardiovascular diseases and diabetes. Current dietary guidelines recommend increased intake of fruits and vegetables, which are not only low in calories but also contain plenty of fluids and fibre. They also contain some bioactive substances such as flavanols. Flavanols are mainly contained in cocoa, red wine, black tea and apples. These substances are improving glucose tolerance, decreasing blood pressure, improving endothelial function and they are decreasing thrombocytes adherence. Chocolate can be recommended because of its high cocoa content, which contains not only flavanols but also other bioactive substances such as theobromine, caffeine, lecithin and many others. A research community has paid attention to chocolate from 1990´s when first studies appeared that have not only condemned chocolate as a source of obesity and dental caries but also shown that chocolate can have protective qualities. This article summarizes contemporary knowledge of the positive influence of chocolate intake on development of cardiovascular diseases, on blood pressure level and on some laboratory markers. We can recommend to our patients to consume the highest quality chocolate possible (dark chocolate with high cocoa content) but we have to add that this chocolate intake must be in line with energy demands. The “appropriate” dosage of chocolate can be estimated according to some published studies and it is approx. 50g/week.

Key words:
chocolate, flavanols, cardiovascular risk, CRP

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