Dark chocolate consumption may reduce risk of primary hypertension, study finds

The team of scientists embarked on an investigation to determine if dark chocolate could potentially lessen the risk of heart and circulatory system diseases. They employed the use of Mendelian randomisation as their research method, which involved analysing various gene differences.

In their research, they utilised publicly available genetic data. They concentrated on the interaction between the consumption of dark chocolate and the risk of cardiovascular diseases such as primary hypertension, coronary heart disease, heart failure, stroke, thrombosis, and heart attacks.

The results of the research showed promise. As it turns out, individuals genetically inclined to consume dark chocolate (those who "naturally" have a preference for dark chocolate) are at a lower risk of developing hypertension and thrombosis.

Hypertension is a key risk factor for the development of cardiovascular diseases. Primary hypertension, characterised by elevated blood pressure without a clearly identifiable cause, is the most common form of this disease.

So, despite the researchers not finding any direct links between the consumption of dark chocolate and other cardiovascular diseases, their findings are optimistic.

"The results of our study show significant promise in terms of preventing primary hypertension. If future research corroborates this cause-and-effect relationship, it could pave the way not only for dietary recommendations, but also for the use of bioactive compounds or extracts derived from dark chocolate in developing new therapies aimed at preventing or treating primary hypertension," said Dr Rigved Tadwalkar, a cardiologist at the Providence Saint John’s Health Center in Santa Monica, California, during a conversation with Medical News Today.