Low blood pressure, cholesterol risk associated with cocoa

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Low blood pressure, cholesterol risk associated with cocoa, The effects of cocoa consumption on the risk factors associated with cardiovascular disease were examined in a meta-study that consisted of random controlled trials.

There is evidence that cocoa consumption may improve a variety of health outcomes, including total cholesterol and LDL (“bad”) cholesterol levels, systolic and diastolic blood pressure, and fasting blood glucose levels.

There was also no evidence that cocoa consumption would lead to a reduction in body weight, body mass index (BMI), waist circumference, triglycerides, or a rise in “good” HDL cholesterol, as well as HbA1c, which is considered as a critical metabolic biomarker of diabetes.

According to the US Centers for Disease Control, a heart-related illness accounted for one in every five fatalities in 2021 among all population groups in the United States, per the US Department of Health and Human Services. All ethnic and racial groups, as well as women and men, are affected by the disease.

Among the polyphenolic compounds found in chocolate are catechins and flavanols, which are both antioxidants and anti-inflammatory compounds that can help maintain cardiovascular health, as well as supporting cardiovascular health, according to Michelle Routhenstein, a dietitian with a preventive cardiology focus at EntirelyNourished.com, who was not a part of the study.

In addition, she added, cocoa is rich in flavonoids, such as epicatechin, which is a compound that helps to support the health of the cardiovascular system and blood vessels by supporting the production of nitric oxide in the body.”

A higher consumption of cocoa may have an adverse effect on diabetes patients and is likely not to be beneficial to most people who do not have diabetes. A change in your diet should always be discussed with your health care provider before you make any changes.

Timenews1 provided that news.

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