Cocoa Cuts Cholesterol in CAD Risk Group, Says New Study

Researchers at the Chinese Academy of Medical Sciences and Peking Union Medical College have found small amounts of cocoa can reduce cholesterol in those at risk of heart disease, hypertension and diabetes.

The study, which was published in the American Journal of Clinical Nutrition, found moderate amounts of chocolate could prevent high cholesterol in individuals who are at risk of heart disease.

It stated: “The results suggested that short-term of cocoa consumption reduced blood cholesterol, and this effect was more evident in studies with low dose cocoa supplementation and in subjects with cardiovascular risks.

“Polyphenols have been shown to inhibit cholesterol absorption and biosynthesis and to promote the expression of LDL cholesterol receptors, while cocoa butter also contains approximately 33 per cent monounsaturated oleic acid, which has been shown to favour an ideal lipid profile.”

Coronary artery disease (CAD) is one of the biggest killers across the globe, especially in the western world.

Researchers analysed how cocoa affected blood fats in eight trials on 215 people split into groups of healthy subjects and those at risk of developing CAD related illnesses.

Participants were given dark chocolate and cocoa powder from 30 to 963mg for between two and 18 weeks.

At risk test subjects saw their cholesterol drop by 8mg/dL.

Unfortunately the chocolate had no effect on healthy participants.