Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Cocoa has garnered scientific interest for its potential cardiovascular benefits, particularly due to its high content of flavanols—a class of polyphenols with antioxidant and anti-inflammatory properties. Multiple studies suggest that regular consumption of flavanol-rich cocoa can improve endothelial function, lower blood pressure, and reduce markers of vascular inflammation, all of which are relevant to arteriosclerosis (the thickening and hardening of arterial walls). For example, a systematic review published in BMJ (2012) found that chocolate consumption was associated with a lower risk of cardiometabolic disorders. Randomized controlled trials have demonstrated that cocoa flavanols can enhance nitric oxide production, leading to vasodilation and improved blood flow. Additionally, cocoa appears to reduce LDL oxidation and platelet aggregation, both of which play roles in the development of arteriosclerosis.

However, while there is promising evidence from short-term studies and surrogate endpoints (such as improved endothelial function or lower blood pressure), direct evidence linking cocoa consumption to a reduction in clinical arteriosclerosis progression or major cardiovascular events is still limited. Most existing data are observational or based on intermediate risk factors, and the effects can vary depending on the cocoa product and dose. Therefore, while scientific evidence supports a potential role for cocoa in supporting vascular health and possibly slowing arteriosclerosis, more long-term and large-scale clinical trials are needed to confirm these benefits.

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