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Dr K K Aggarwal

Chocolate, not tea, good for the heart

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , | | Comments Off on Chocolate, not tea, good for the heart

Regular intake of polyphenol-rich cocoa products, such as dark chocolate, may be considered a part of dietary approaches to lower blood pressure (BP); however, there should be no total gain in calorie intake.

Drug treatment is the basis of BP control, and it should be accompanied by lifestyle measures,including exercise and proper diet.

An occasional cup of cocoa can be taken but not chocolate milk, because it is high in sugar and fat.

A survey of medical literature noted that cocoa-rich products, and not tea, help reduce high BP. The survey covered 10 studies on cocoa, involving 173 participants, and five studies on tea with 343 participants. The cocoa studies lasted an average of two weeks, with four out of five trials reporting a reduction in both systolic and diastolic BP.

The average reduction was 4 to 5 mmHg in systolic pressure and 2 to 3 mmHg in diastolic pressure, which was sufficient to reduce the risk of stroke by 20% and of coronary heart disease by 10%. No such reduction in BP was noted in any of the studies involving tea, which continued for an average of four weeks. Tea and cocoa contain different kinds of polyphenols; while tea has flavan–3–ols, cocoa has procyanids.

Chocolate, not tea, good for the heart

By Dr K K Aggarwal
Filed Under Health Care - Ask Dr KK | Tagged With: , , | | Comments Off on Chocolate, not tea, good for the heart

Regular consumption of polyphenol–rich cocoa products like dark chocolate may be considered a part of dietary approaches to lower BP, provided there is no total gain in calorie intake.

Drug treatment is the basis of blood pressure control, and it should always be accompanied by lifestyle measures such as exercise and proper diet.

The recommendation is an occasional cup of cocoa but not chocolate milk, because it is high in sugar and fat.

According to a survey of medical literature by German researcher, Dr. Dirk Taubert from the University Hospital of Cologne, cocoa–rich products, and not tea, help lower high blood pressure. They covered 10 studies on cocoa that included 173 participants and five tea studies with 343 participants. The cocoa studies lasted an average of two weeks, with four out of five trials reporting a reduction in both systolic and diastolic BP.

The average reduction was 4 to 5 mm Hg in systolic pressure and 2 to 3 mm in diastolic pressure –– enough to reduce the risk of stroke by 20% and of coronary heart disease by 10%. No such reduction in blood pressure was noted in any of the tea trials, which lasted an average of four weeks. Tea and cocoa contain different kinds of polyphenols –– flavan–3–ols in tea, procyanids in cocoa.

Chocolate, not tea, good for the heart

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , | | Comments Off on Chocolate, not tea, good for the heart

Regular consumption of polyphenol–rich cocoa products like dark chocolate may be considered a part of dietary approaches to lower BP, provided there is no total gain in calorie intake.

Drug treatment is the basis of blood pressure control, and it should always be accompanied by lifestyle measures such as exercise and proper diet.

The recommendation is an occasional cup of cocoa but not chocolate milk, because it is high in sugar and fat.

According to a survey of medical literature by German researcher, Dr. Dirk Taubert from the University Hospital of Cologne, cocoa–rich products, and not tea, help lower high blood pressure. They covered 10 studies on cocoa that included 173 participants and five tea studies with 343 participants. The cocoa studies lasted an average of two weeks, with four out of five trials reporting a reduction in both systolic and diastolic BP.

The average reduction was 4 to 5 mm Hg in systolic pressure and 2 to 3 mm in diastolic pressure –– enough to reduce the risk of stroke by 20% and of coronary heart disease by 10%. No such reduction in blood pressure was noted in any of the tea trials, which lasted an average of four weeks. Tea and cocoa contain different kinds of polyphenols –– flavan–3–ols in tea, procyanids in cocoa.

Chocolate, not tea, good for the heart

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , | | Comments Off on Chocolate, not tea, good for the heart

Regular consumption of polyphenol–rich cocoa products like dark chocolate may be considered a part of dietary approaches to lower BP, provided there is no total gain in calorie intake.

Drug treatment is the basis of blood pressure control, and it should always be accompanied by lifestyle measures such as exercise and proper diet. The recommendation is an occasional cup of cocoa but not chocolate milk, because it is high in sugar and fat.

According to a survey of medical literature by German researcher, Dr. Dirk Taubert from the University Hospital of Cologne, Cocoa–rich products help lower high blood pressure and not tea. They covered 10 studies on cocoa that included 173 participants and five tea studies with 343 participants. The cocoa studies lasted an average of two weeks, with four out of five trials reporting a reduction in both systolic and diastolic BP.

The average reduction was 4 to 5 mm HG in systolic pressure and 2 to 3 mm in diastolic pressure –– enough to reduce the risk of stroke by 20 percent and of coronary heart disease by 10 percent. No such reduction in blood pressure was noted in any of the tea trials, which lasted an average of four weeks. Tea and cocoa contain different kinds of polyphenols –– flavan–3–ols in tea, procyanids in cocoa.


Chocolate, not tea, good for the heart

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , | | Comments Off on Chocolate, not tea, good for the heart

Regular consumption of polyphenol–rich cocoa products like dark chocolate may be considered a part of dietary approaches to lower BP, provided there is no total gain in calorie intake.

Drug treatment is the basis of blood pressure control, and it should always be accompanied by lifestyle measures such as exercise and proper diet.

The recommendation is an occasional cup of cocoa but not chocolate milk, because it is high in sugar and fat.

According to a survey of medical literature by German researcher, Dr. Dirk Taubert from the University Hospital of Cologne, cocoa–rich products, and not tea, help lower high blood pressure. They covered 10 studies on cocoa that included 173 participants and five tea studies with 343 participants. The cocoa studies lasted an average of two weeks, with four out of five trials reporting a reduction in both systolic and diastolic BP.

The average reduction was 4 to 5 mm Hg in systolic pressure and 2 to 3 mm in diastolic pressure –– enough to reduce the risk of stroke by 20% and of coronary heart disease by 10%. No such reduction in blood pressure was noted in any of the tea trials, which lasted an average of four weeks. Tea and cocoa contain different kinds of polyphenols –– flavan–3–ols in tea, procyanids in cocoa.


Chocolate, not tea, good for the heart

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , , | | Comments Off on Chocolate, not tea, good for the heart

Regular consumption of polyphenol–rich cocoa products like dark chocolate may be considered a part of dietary approaches to lower BP, provided there is no total gain in calorie intake. Drug treatment is the basis of blood pressure control, and it should always be accompanied by lifestyle measures such as exercise and proper diet. The recommendation is an occasional cup of cocoa but not chocolate milk, because it is high in sugar and fat. According to a survey of medical literature by German researcher, Dr. Dirk Taubert from the University Hospital of Cologne, cocoa–rich products, and not tea, help lower high blood pressure. They covered 10 studies on cocoa that included 173 participants and five tea studies with 343 participants. The cocoa studies lasted an average of two weeks, with four out of five trials reporting a reduction in both systolic and diastolic BP. The average reduction was 4 to 5 mm Hg in systolic pressure and 2 to 3 mm in diastolic pressure –– enough to reduce the risk of stroke by 20% and of coronary heart disease by 10%. No such reduction in blood pressure was noted in any of the tea trials, which lasted an average of four weeks. Tea and cocoa contain different kinds of polyphenols –– flavan–3–ols in tea, procyanids in cocoa.