Dark Chocolate and High Blood Pressure

Good news for chocolate lovers: Dark chocolate is said to lower blood pressure.

Positive effects of dark chocolate are often reported. Portuguese researchers have now substantiated this in a small study involving 30 healthy participants aged between 18 and 27 years.

The participants were divided into two groups. Both groups received 20 grams of chocolate daily over a period of 30 days: one group with a cocoa content of about 55 percent and the other group with a cocoa content of about 90 percent. Positive effects on the vascular system were observed in both groups. However, the group consuming the chocolate with the higher cocoa content showed more pronounced results. The vascular tension decreased more significantly here. Consequently, the blood pressure values were also lower - specifically the systolic pressure. Additionally, there was an improved interaction between the left ventricle and the large body artery, the aorta.

However, structural changes in the heart itself could not be detected. This may be partly due to the short duration of the study, but on the other hand, the participants were all young and healthy.

Previous studies have also often reported on the positive effects of dark chocolate - especially the flavonoids contained in it.

However, hardly any significant reductions in blood pressure were observed in participants with elevated blood pressure that could be attributed to chocolate consumption.

Therefore, no explicit recommendation for the consumption of chocolate can be made. The potential positive effects are countered by the known adverse consequences of increased consumption. Chocolate is very energy-dense and can lead to overweight with excessive enjoyment. The sugar it contains also damages the teeth.

In January 2024, the work of Chinese researchers was published. They examined data from various studies, including the genetic profiles of nearly 65,000 Europeans, regarding the effects of dark chocolate. They found indications that the consumption of dark chocolate reduces the risk of developing high blood pressure. A connection seems likely but should be investigated further. Dark chocolate had no influence on other cardiovascular risk factors.

In conclusion, it can be said that one should indulge in chocolate cravings preferably in the form of dark chocolate with a high cocoa content, rather than opting for varieties with low cocoa and high sugar. Experience shows that it doesn't have to be the whole bar of dark chocolate to satisfy the chocolate craving. Usually, just a few pieces of dark enjoyment are enough.

Sources

By Sabine Croci. This article is medically reviewed. Last updated (04/2024).
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Dark Chocolate and High Blood Pressure

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