DARK CHOCOLATE AND REDUCED SNACK CONSUMPTION IN MILDLY HYPERTENSIVE ADULTS: AN INTERVENTION STUDY

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SUMMARY
The effect of both reduced snack consumption and dark chocolate in mildly hypertensive adults.
Background
Several studies conducted in the recent past have so far shown that both cocoa-containing foods and cocoa possess can improve and lower endothelial function and blood pressure respectively. In essence, these studies show that the consumption of various cocoa products influences the cardiovascular disease risk factors a great deal. Briefly speaking, cocoa intake has also been inversely associated with the rate of cardiovascular mortality. In relation to that, some of the epidemiological studies indicate an inverse relationship between cocoa or chocolate consumption and heart failure and risk of CVD. Very simply, health benefits associated with chocolate consumption further revolve around amelioration of flow mediated dilation (FMD), decreased blood pressure, and insulin sensitivity and resistance. However, most of the research studies reporting the aforementioned benefits of dark chocolate, especially on blood pressure are relatively short, that is, less or equal to four weeks (≤ 4 weeks) (Koli et al. 2015). As a result, this study was conducted for a period of 8 weeks with the sole purpose of assessing the effects of dark chocolate consumption, while reducing snack consumption as crucial intervention on other cardiovascular risk factors and blood pressure in mildly hypertensive persons.
Methods
The study in question was conducted on 22 qualified individuals (11 women and 19 men) with mild blood hypertension over an 8-week period so as to carry out proper assessment and find reliable, realistic results. The study can be referred to as a controlled, randomized, and cross-over trial. The individual adult participants involved in the whole process were 33 to 64 years old with a BMI of 27.7 ± 3.7 kg/m (Koli et al. 2015). During the 8-weeks period all the participants were advised accordingly to reduce the intake of their habitual snacks. Instead, they were to replace the same with approximately 48 grams of dark chocolate a day. The control group was to reduce consumption of snacks but did not take any added black chocolate. The following data were collected independently; 24 h blood pressure, glucose, insulin, and blood lipid profile. Variables such as physical activity, arterial stiffness index, weight, diet, body fat percentage, and blood pressure were measured and taken into account both in the run-out and run-in periods (control and intervention).
Results
According to the analysis of the research findings, regular or daily consumption of a given amount of dark chocolate has no or insignificant effect on resting blood pressure, diastolic and systolic pressure, 24 h blood pressure, and arterial stiffness. However, blood pressure a whole reduced significantly throughout the entire research study. This is because at least the status of 12 participants improved from the prevailing hypertensive to normotensive (Koli et al. 2015). There was significant weight reduction (by 1.0 ± 2.2 kg) during the reduced snack or control period only. Weight remained unchanged among the participants eating black chocolate.
Questions:
1. What did the researchers do? Explain the population researched? What was the main research question?
The researchers recruited 30 healthy volunteers; 11 women and 19 men through the use of both newspaper and flyers advertisements. They also applied an inclusion criterion, which required that each and every participant must be mildly hypertensive, that is, 90–99 mmHg DBP or 140–159 mmHg SBP) with regards to the BMI < 35 kg/m2 and Finnish Hypertension Society (Koli et al. 2015). On the other hand, the exclusion criteria used by the researchers were use of medications for asthma, cardiovascular disease, and diabetes. In this case, only twenty two participants (8 women and 14 men) qualified for the study. They were between the age of 33 and 64 years old, with a mean age and BMI of 45.8 years and 27.9 kg/m2 respectively (Koli et al. 2015). They were used to test whether or not regular consumption of dark chocolate has significant effects on resting blood pressure, 24 h blood pressure, and diastolic and systolic blood pressure. As such, they completed the study and the findings used in the final strategic analysis. The main research question, which guided the research study, is; what are the effects of consumption of dark chocolate on a regular basis while reducing the level of snack consumption on cardiovascular risk factors and blood pressure, especially in mildly hypertensive adults? 2. What did the researchers find and results?
Koli et al. found that regular or daily consumption of a given amount of dark chocolate has no or insignificant effect on resting blood pressure, diastolic and systolic pressure, 24 h blood pressure, and arterial stiffness. 3. What are the limitations of this research study?
One of the clear, concise limitations of the study is that there is no distinct separation between flavan-3-ols, coca, or chocolate. This shows that conclusions made are categorically inferred from the aforementioned compounds. Another limitation associated with a controlled and randomized trials is that which product or compound should be chosen for the control group (Koli et al. 2015). 4. What is the significance of this research study?
The study is a crucial undertaking, which plays an integral role in correcting preconceived ideas revolving around the beneficial effects of chocolates on human blood pressure.
Conclusion
In summary, the data collected from all the dependent and independent variables shows that inclusion of or consumption of chocolate (dark) has no significant effect on various cardiovascular factors and blood pressure under minimal consumption of snacks.

References
Koli et al. (2015). Dark Chocolate and reduced snack consumption in mildly hypertensive adults: an intervention study. Nutrition Journal, Volume14 (48), pp: 1-9. DOI 10.1186/s12937-015-0075-3.