Why dark chocolate is good for you

September 4, 2014

By Dr Karen Coates

 

Here’s the proof. Life is too short to give up all of life’s pleasures, but sometimes just a little compromise can make a huge difference.

 

Eating up to 50 grams of dark chocolate each day may be beneficial in the management of high blood pressure and diabetes. A study published in the Journal of Hypertension in April 2005 the showed that after eating dark chocolate there is a significant and favourable change in insulin sensitivity and a decrease in blood pressure in healthy persons. This was confirmed by a further study in the American Journal of Clinical Nutrition of August 2005.

 

But it has to be dark chocolate – sorry Mr Cadbury.

 

(Oh, and careful with the caffeine in chocolate if sleep is a problem.)

 

Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons.

 

 

Am J Clin Nutr. 2005 Mar;

Grassi D, Lippi C, Necozione S, Desideri G, Ferri C.
 

Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives.
Hypertension. 2005 Dec;46(6):e21-2; author reply e22

Grassi D, Lippi C, Necozione S, Desideri G, Ferri C.

 

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