Cocoa Decreases Cholesterol, Increases Heart Health

BEIJING, ChinaCocoa, when consumed in moderate amounts, can lower cholesterol levels in individuals at risk for heart disease, according to a new study published in the American Journal of Clinical Nutrition. The protective effect was not reported in healthy individuals or those eating large amounts of cocoa.

Researchers at the Chinese Academy of Medical Sciences and Peking Union Medical College in Beijing studying the effect of cocoa on total cholesterol, LDL cholesterol, and HDL cholesterol found that eating 260 milligrams of polyphenolsantioxidants found in fruits, vegetables and chocolatecan lower both total cholesterol and LDL levels by about 6 mg/dL.

They reviewed eight trials (involving 215 participants) and focused on short-term data to evaluate the effects of cocoa on plasma lipid. Cocoa consumption significantly lowered LDL cholesterol by 5.87 mg/dL (95% CI: -11.13, -0.61; P < 0.05) and marginally lowered total cholesterol by 5.82 mg/dL (95% CI: -12.39, 0.76; P = 0.08). However, no significant change was seen in LDL cholesterol in high-quality studies (three studies included; -4.98 mg/dL; 95% CI: -13.18, 3.21; P = 0.23). Subgroup analyses suggested a cholesterol-lowering effect only in those subjects who consumed a low dose of cocoa and with cardiovascular disease risks. There was no evidence of a dose-effect relation, of any effect in healthy subjects, or of any change in HDL cholesterol.