Re: dark chocolate is good for the heart? Think again
- From: "Juhana Harju" <nope@xxxxxxx>
- Date: Thu, 27 Dec 2007 06:31:42 +0200
Juhana Harju wrote:
mallstop4u@xxxxxxxxx wrote:
chocolate manufacturers make confectionery, the natural cocoa solids
can be darkened and the flavanols, which are bitter, removed....If
you are eating dark chocolate with a hope that it will protect your
heart, think again. - -
Its not as its in an editorial published in renowned British
medical journal Lancet, it may not offer you health benefits.
Sometimes even an editorial in Lancet can be on a wrong track. The
so-called Dutch process does reduce bitterness and the amount of
flavanols of chocolate but it does not complitely destroy them. Even
if lower in flavanols the intake of common cocoa products is
associated with reduced cardiovascular and all-cause mortality as
this Dutch study strongly suggests.
Arch Intern Med. 2006 Feb 27;166(4):411-7.
Cocoa intake, blood pressure, and cardiovascular mortality: the
Zutphen Elderly Study.
Buijsse B, Feskens EJ, Kok FJ, Kromhout D.
Center for Nutrition and Health, National Institute for Public Health
and the Environment, Bilthoven, and Division of Human Nutrition,
Wageningen University, Wageningen, the Netherlands.
BACKGROUND: Small, short-term, intervention studies indicate that
cocoa-containing foods improve endothelial function and reduce blood
pressure. We studied whether habitual cocoa intake was
cross-sectionally related to blood pressure and prospectively related
with cardiovascular mortality. METHODS: Data used were of 470 elderly
men participating in the Zutphen Elderly Study and free of chronic
diseases at baseline. Blood pressure was measured at baseline and 5
years later, and causes of death were ascertained during 15 years of
follow-up. Habitual food consumption was assessed by the cross-check
dietary history method in 1985, 1990, and 1995. Cocoa intake was
estimated from the consumption of cocoa-containing foods. RESULTS:
One third of the men did not use cocoa at baseline. The median cocoa
intake among users was 2.11 g/d. After adjustment, the mean systolic
blood pressure in the highest tertile of cocoa intake was 3.7 mm Hg
lower (95% confidence interval [CI], -7.1 to -0.3 mm Hg; P = .03 for
trend) and the mean diastolic blood pressure was 2.1 mm Hg lower (95%
CI, -4.0 to -0.2 mm Hg; P = .03 for trend) compared with the lowest
tertile. During follow-up, 314 men died, 152 of cardiovascular
diseases. Compared with the lowest tertile of cocoa intake, the
adjusted relative risk for men in the highest tertile was 0.50 (95%
CI, 0.32-0.78; P = .004 for trend) for cardiovascular mortality and
0.53 (95% CI, 0.39-0.72; P < .001) for all-cause mortality.
CONCLUSION: In a cohort of elderly men, cocoa intake is inversely
associated with blood pressure and 15-year cardiovascular and
all-cause mortality. PMID: 16505260
http://archinte.ama-assn.org/cgi/content/full/166/4/411
J Agric Food Chem. 2006 May 31;54(11):4057-61.
Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
Gu L, House SE, Wu X, Ou B, Prior RL.
Arkansas Children's Nutrition Center, ARS-USDA, and Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, Arkansas 72202, USA.
Cocoa and chocolate products from major brands were analyzed blind for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORAC(FL)), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate with NIST certified values. Procyanidin (PC) content was related to the nonfat cocoa solid (NFCS) content. The natural cocoa powders (average 87% of NFCS) contained the highest levels of AOC (826 +/- 103 micromol of TE/g) and PCs (40.8 +/- 8.3 mg/g). Alkalized cocoa (Dutched powders, average 80% NFCS) contained lower AOC (402 +/- 6 micromol of TE /g) and PCs (8.9 +/- 2.7 mg/g). Unsweetened chocolates or chocolate liquor (50% NFCS) contained 496 +/- 40 micromol of TE /g of AOC and 22.3 +/- 2.9 mg/g of PCs. Milk chocolates, which contain the least amount of NFCS (7.1%), had the lowest concentrations of AOC (80 +/- 10 micromol of TE /g) and PCs (2.7 +/- 0.5 mg/g). One serving of cocoa (5 g) or chocolate (15 or 40 g, depending upon the type of chocolate) provides 2000-9100 micromol of TE of AOC and 45-517 mg of PCs, amounts that exceed the amount in a serving of the majority of foods consumed in America. The monomers through trimers, which are thought to be directly bioavailable, contributed 30% of the total PCs in chocolates. Hydrophilic antioxidant capacity contributed >90% of AOC in all products. The correlation coefficient between AOC and PCs in chocolates was 0.92, suggesting that PCs are the dominant antioxidants in cocoa and chocolates. These results indicate that NFCS is correlated with AOC and PC in cocoa and chocolate products. Alkalizing dramatically decreased both the procyanidin content and antioxidant capacity, although not to the same extent. PMID: 16719534
http://www.tinyurl.dk/2628
--
Juhana
Ravintoblogini:
http://ruohikolla.blogspot.com/
.
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- From: Juhana Harju
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