Blood Pressure
Conditions
Keywords
cocoa, dark chocolate, hypertension, blood pressure monitoring, ambulatory, flavanols
Brief summary
The evidence linking chocolate with lowered blood pressure has been observed. However, the interventions have been short, at most 4 weeks. The aim of this study is to find out if the habitual consumption of dark chocolate for 8 weeks has an effect on blood pressure. Also, more insight to the mechanisms linking chocolate to individual healt-responses is needed.
Interventions
DIETARY_SUPPLEMENTDark chocolate
Mildly hypertensive subject will replace their usual snacks with with 50 g dark chocolate daily for a period of 8 weeks.
OTHERDietary counselling
Usual snacks are limited.
Sponsors
Fazer Group
University of Helsinki
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Masking
SINGLE (Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
25 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* age 25-65 years * resting systolic pressure 140-159 mmHg or diastolic blood pressure 90-99 mmHg * BMI 25.0- 29.9
Exclusion criteria
* smoking * regular medication for hypertension, cardiovascular disease, diabetes or asthma
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Changes in systolic and diastolic blood pressure | 8 weeks | Usual daily snack is replaced by 50 g dark chocolate for a period of 8 weeks. During the control period, the same usual snack is limited in the diet, but without the replacement with the dark chocolate. |
Secondary
| Measure | Time frame |
|---|---|
| Ambulatory blood pressure | 8 weeks |
| Blood lipids, inflammation markers, plasma levels of cocoa polyphenols | 8 weeks |
Countries
Finland
Outcome results
None listed