More health benefits
Once again another study has been completed which provides evidence for the health benefits of cocoa.
In the study published in the journal, Nutrition, Metabolism and Cardiovascular Diseases, the researchers found that daily consumption of 40g of cocoa powder and 500ml of skimmed milk for four weeks was associated with increases in HDL (good) cholesterol levels, and reductions in levels of LDL (bad) cholesterol.
The researchers, recruited 42 volunteers to participate in the randomised, crossover feeding trial that lasted for four weeks. All the participants received 500 mL of skimmed milk/day with or without 40g of cocoa powder. The 40 grams of cocoa powder provided 495.2mg of polyphenols and 425.7mg of proanthocyanidins.
Interestingly, it was found that milk plus cocoa was associated with a five per cent increase in HDL cholesterol levels over a four week period, compared to only milk. In addition, cocoa plus milk was associated with a 14 per cent reduction in oxidised LDL cholesterol levels, compared to milk only.
Commenting on the potential mechanism of action, the researchers note that the polyphenols in cocoa may bind to LDL particles and therefore prevent them from being oxidised.
Concerning the increase in HDL, they note that the mechanism remains unknown, but it may be related to polyphenols boosting the production of a molecule called apolipoprotein (Apo) A1, which is the main protein component of HDL.
The health benefits of cocoa seem to be gathering more and more attention, from both the national and trade press, with recent reports discussing the benefits of cocoa for cardiovascular and skin health as well as eye and brain function. Even confectionery companies such as Hersheys and Mars are being caught up in this hype and are investing money into the research of these benefits.
However, I seem to find that the results of these studies can often be misleading, aimed at encouraging people to eat more chocolate– which in most cases is an entirely different entity to cocoa powder. Whilst researching on Phenol-explorer (a database of the polyphenol content of different foods), I was interested to note that other foodstuffs such as green tea, berries and apples, have comparable polyphenol contents to cocoa, but also deliver other benefits in the form of vitamins and minerals – so would in fact be more preferential for consumers to eat, in terms of improving cardiovascular health. Yet in the majority of studies I have looked at, these items are not even mentioned, which perhaps highlights that when much of the research is being completed by the chocolate companies themselves that they will be biased.
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