The End of a Decline in Heart Disease

Apparently for the past 40 years heart disease has been in decline. However, earlier this month Reuters reported that the trend may be at an end. Researchers from the Mayo Clinic and the University of British Columbia examined the autopsy reports of residents of Olmsted County, Minnesota that died between 1981 and 2004 from unnatural causes.

They found that “declines in the grade of coronary artery disease ended after 1995 and began to climb after 2000.”

While the data do not point to a specific cause of this about face in heart disease, the researchers do note that during this same period of time, Americans’ lifestyle became more sedentary, fast food consumption grew, physical education in schools was reduced and we all increased our consumption of high-fructose corn syrup.

The most disturbing finding in the study was “the youngest age group was the age group with the worse disease[.] This age group will have major problems as they continue to age.”

You can find the Reuters report at:
Autopsies forecast surge in U.S. heart disease | Reuters

Another Cocoa Study Shows Positive Effects on Hypertension

Here’s a study from The Journal of the American Medical Association that shows that cocoa, or more specifically, the polyphenols in cocoa, has a positive effect on blood pressure. It points out several important facts:

• It doesn’t need to be a huge quantity of dark chocolate to have an effect
• The dark chocolate must be taken regularly
• It must be taken on an ongoing basis

The study was performed on a rather small population (44 individuals) with untreated prehypertension (120-139/80-89) or stage 1 hypertension (140-159/90-99) without any other risk factors. According to the study, the prevalence of hypertension decreased from 86% to 68%. The participants were given either 6.3 g of dark chocolate containing 30 mg of polyphenols or the same amount of white chocolate which contained no polyphenols for a period of 18 weeks.

The study also points out that blood nitric oxide levels increased in the test participants. Nitric oxide is what triggers the dilation of the blood vessels and reduces blood pressure.

Here’s the link to the abstract of the study:

JAMA — Abstract: Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide: A Randomized Controlled Trial, July 4, 2007, Taubert et al. 298 (1): 49

In my opinion, the thing about eating chocolate as a “medicine” is that healthy individuals probably wouldn’t feel any different, even though the polyphenols would be of benefit. Individuals with cardiovascular disease could probably measure an improvement and may feel healthier.

I know that has been the case with me.

Eat Chocolate to Reduce Hypertension?

In the past, I’ve made a few posts regarding dark chocolate and hypertension. Here’s a link to a brief article that reminds us that indeed, research indicates that dark chocolate can improve blood pressure and may improve cholesterol levels and insulin sensitivity.

http://www.ephit.com/coventry_contest/chocolate.htm

The article also points out that processing removes much of the benefits of the chocolate.

If you’d be interested in dark chocolate that is minimally processed (not dutched and is cold pressed), please e-mail me and I’d be happy to send you some information. My contact info is in the “About” page.

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Chocolate and Prevention of CVD

Nutrition & Metabolism | Full text | Chocolate and Prevention of Cardiovascular Disease: A Systematic Review

I came across the study above a while ago, but am just getting around to mentioning it in this blog. This study is not primary research, but rather a review of all MEDLINE publications from 1966 through January 2005 looking for “relations between cocoa, cacao, chocolate, stearic acid, flavonoids (including flavonols, catechins, epicatechins, and procynadins) and the risk of cardiovascular disease.”

One of the things they looked at was whether or not the stearic acid content was detrimental to cardiovascular health. Stearic acid is the type of saturated fat found in cacao. The evidence suggests that it is neutral, unlike other saturated fats, which raise total cholesterol levels.

To quote the results of the study:

The body of short-term randomized feeding trials suggests cocoa and chocolate may exert beneficial effects on cardiovascular risk via effects on lowering blood pressure, anti-inflammation, anti-platelet function, higher HDL, decreased LDL oxidation. Additionally, a large body of trials of stearic acid suggests it is indeed cholesterol-neutral. However, epidemiologic studies of serum and dietary stearic acid are inconclusive due to many methodologic limitations. Meanwhile, the large body of prospective studies of flavonoids suggests the flavonoid content of chocolate may reduce risk of cardiovascular mortality. Our updated meta-analysis indicates that intake of flavonoids may lower risk of CHD mortality, RR = 0.81 (95% CI: 0.71–0.92) comparing highest and lowest tertiles.

It’s a good article. Got a lot of big words, but they do a good job of explaining and referencing the research.

I think I’ll go have some healthy dark chocolate.

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Dark Chocolate May be as Good for Blood Pressure as Reducing Sodium Intake

Here’s an article about a German study that found that dark chocolate may have a small benefit on blood pressure.

Dark Chocolate a Comfort to Early Blood Pressure – Breaking Medical News + CME Teaching Brief® – MedPage Today

I imagine the dark chocolate that was used was still alkalized and processed. Wouldn’t it be great to find a dark chocolate that wasn’t so highly processed, thus preserving more of the flavanols and other antioxidants that provide these health benefits?

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Fight Fat with Fat? Nutty!

Who woulda thunk that you could offset the effects of a meal high in saturated fat by eating another food high in fat–walnuts.

Eating a meal high in saturated fat causes our veins and arteries to narrow, stiffen and the lining to become sticky. This article from RealAge tells us a few things we can do to mitigate the consequences of a high saturated fat meal. Here’s a link to the article:

Not Your Average Nut – RealAge Tip of the Day

Many nutritionists and researchers say replacing some of the fat in our diet with a few nuts will give us an important boost of flavonoids and antioxidants. They say to replace, rather than add, because fat is the most calorie dense of the three main food components (protein, carbohydrates & fats).

The article also mentions the effect of chocolate (dark, of course) on blood vessels. I hope you have deduced that the effects are positive.

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Need a Chocolate Fix? Maybe We All Do.

According to a RealAge article here, “Scientists may one day claim you need the stuff to be at your healthiest.

It’s a theory growing from a study of the diets of a small Indian tribe
in the Panamanian islands. High blood pressure is virtually unheard of
within the group. And tribe members drink three or four 10-ounce
servings of cocoa per day.”

The article continues to say that “dark chocolate is just about your only hope for chocolate that hasn’t had its flavonoids completely destroyed by processing.”

If you’re interested in healthy, dark chocolate products that haven’t been alkalized or dutched, thereby leaving more flavonoids intact, contact me. Info in my “About” page.