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Cocoa in Chocolate May Be Good for the Heart


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The study is published in the November issue of the American Journal of Clinical Nutrition.

During the study, participants didn't take additional vitamins or supplements, and the only cocoa-containing products they consumed were those provided by researchers.

Previous research has suggested chocolate may be beneficial for heart health because it contains anti-inflammatory chemicals called polyphenols. Polyphenols are also found in wine, coffee and tea, along with fruits and vegetables such as apples, broccoli, onions, blueberries, blackberries, cherries, strawberries, plums and red grapes, said Connie Diekman, director of university nutrition at Washington University in St. Louis.

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"One of the best ways to get plenty of polyphenols is to consume lots of fruits and vegetables," Diekman said.

The researchers noted the anti-inflammatory effects derived from cocoa were modest compared to those observed for other foods rich in polyphenols, such as wine.

And before you start inhaling candy bars, which are high in fat and calories, researchers noted that study participants were given non-fat, sugar-free cocoa powder and skim milk. Even then, they gained a small amount of weight.

In the study, the chocolate milk contained about 136 calories. If adding cocoa to your diet, be sure to reduce calories somewhere else, or get some extra exercise.

"My recommendation, as a registered dietitian, would be for people to look at cocoa -- whether in the form of cocoa or chocolate -- as a part of a healthful eating plan, not a magic bullet for reducing inflammation," Diekman said. "If including cocoa and small amounts of chocolate in an otherwise healthful eating plan helps people enjoy what they eat and stick with that plan, then these things can fit."

In findings that should come as no surprise, researchers noted that "adherence to the dietary protocol was excellent."

More information

The National Confectioners Associationhas more on cocoa.

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Copyright © 2009 ScoutNews, LLC. All rights reserved.
Last updated 10/23/2009

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SOURCES: Connie Diekman, M.Ed., R.D., director, university nutrition, Washington University, St. Louis; Shelley McGuire, Ph.D., associate professor, food science & human nutrition, Washington State University, Pullman, Wash., and spokeswoman, American Society for Nutrition; November 2009, American Journal of Clinical Nutrition


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