Cardiovascular diseases (CVDs) are a major cause of mortality, linked to metabolic risk factors such as central obesity, type 2 diabetes, and dyslipidemia. The Framingham Heart Study established the basis for cardiometabolic risk stratification, including factors like body mass index, blood pressure, fasting blood glucose, cholesterol (total and high-density lipoprotein cholesterol) levels, and smoking.
Researchers have explored various interventions to mitigate these risks, including consuming foods rich in polyphenols, such as cocoa. Cocoa (Theobroma cacao), which is high in flavonoids, may improve cardiovascular health through mechanisms like nitric oxide activation, anti-oxidant, and anti-inflammatory effects.
A recently published systematic review and meta-analysis in the journal Nutrients by Arisi et al., evaluated the effects of cocoa consumption on cardiometabolic risk markers in adults. The study findings suggest that cocoa has potential cardioprotective effects, particularly in reducing cholesterol levels and blood pressure, which may contribute to lowering cardiovascular disease risk (see Graphic).
(Source: Arisi TO, da Silva DS, Stein E, Weschenfelder C, de Oliveira PC, Marcadenti A, Lehnen AM, Waclawovsky G. Effects of cocoa consumption on cardiometabolic risk markers: Meta-analysis of randomized controlled trials. Nutrients. 2024;16(12):1919. Doi:10.3390/nu16121919)