Surprising Cocoa Benefits for Heart Health and Prediabetes Improvement

From large observational studies, it is clear that cocoa intake, in the form of cocoa powder and/or dark chocolate, is associated with a lower risk of developing or dying from cardiovascular disease. For instance, the more dark chocolate people eat, studies show, the lower their blood pressure and their risk of stroke.[1-3] In individuals who suffered a previous heart attack, eating chocolate twice a week compared with never eating chocolate has been shown to lower the risk of death from heart disease by 66 percent.

Their groundbreaking results, published in The American Journal of Clinical Nutrition, confirmed what many studies had previously concluded—that chocolate and cocoa have statistically significant effects on the following risk factors for cardiovascular disease: improve the functioning of blood vessels (endothelial function), reduce insulin resistance, reduce blood pressure, reduce triglycerides, reduce LDL cholesterol and increase HDL cholesterol.

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