New study suggests CocoaVia® can positively impact heart health

03 July 2008 - United States

A study conducted in collaboration with researchers from the University of Illinois and Mars, Incorporated found that, as part of a balanced, low-fat diet, the daily consumption of CocoaVia dark chocolate bars with added plant sterols significantly lowered total cholesterol by 2 percent and LDL cholesterol (or “bad” cholesterol) by 5.3 percent in individuals with elevated cholesterol. In contrast, when the same study participants consumed flavanol-rich dark chocolate bars without added plant sterols, neither total nor LDL cholesterol was significantly affected, which suggests that the consumption of plant sterols was responsible for the cholesterol reductions.

 

Interestingly, the regular consumption of these flavanol-rich chocolate bars was also shown to result in a relatively modest, but significant reduction in systolic blood pressure at the end of the trial, an effect researchers suggest may be due to the high level of cocoa flavanols found in these dark chocolate products. Of importance is that these improvements in cholesterol and blood pressure were observed without any adverse affects on HDL (or “good” cholesterol), triglycerides or body weight.

 

The World Health Organization estimates 4.4 million deaths worldwide are associated with elevated cholesterol levels. This statistic illustrates the potential significance of these findings, which demonstrate that in the context of a balanced diet, specially formulated food products can be a practical and enjoyable dietary strategy for maintaining or improving heart health. 

The CocoaVia line of products leverage Mars proprietary Cocoapro technology and over fifteen years of research on cocoa flavanols. The CocoaVia line of products are currently available in the U.S., Belgium and France and contain a guaranteed level of cocoa flavanols; however, only the U.S. products contain the added plant sterols. This study used the U.S. CocoaVia dark chocolate products.  


Source: Allen RA, Carson L, Kwik-Uribe C, Evans EM, Erdman JW. Daily consumption of a dark chocolate containing flavanols and added sterol esters affects cardiovascular risk factors in a normotensive population with elevated cholesterol. Journal of Nutrition. 2008; 138:725-731.