Various recent studies have come to the conclusion that
flavanols, compounds found in cocoa, could be beneficial to cardiovascular health.
A systematic
review of the studies, which were conducted through various methods -- as well as
a meta-analysis of 19 of the randomized controlled trials (RCTs) of the
consumption of cocoa -- have provided results that support this conclusion.
“Our meta-analysis of RCTs characterizes how cocoa flavanols
affect cardiometabolic biomarkers, providing guidance in designing large,
definitive prevention trials against diabetes and cardiovascular disease in
future work,” Brown University professor and Director of the Center for Global
Cardiometabolic Health Dr. Simin Liu said. “We found that cocoa flavanol
intake may reduce dyslipidemia (elevated triglycerides), insulin
resistance and systemic inflammation, which are all major subclinical risk
factors for cardiometabolic diseases.”
The meta-analysis, which was published in the Journal of Nutrition, combined and evaluated evidence from all 19 RCTs and dedicated
the study to see if eating flavanol-rich cocoa products is linked to the
enhancement of particular cardiometabolic health circulating biomarkers. This data set was compared to the consumption of placebos that contained a minor amount of
cocoa flavanol.
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