The journal Scientific Reports states that dark chocolate reduces the risk of hypertension and venous thromboembolism.
Scientists have discovered a new benefit of consuming dark delicacies. Research results published in scientific journalobtained by Chinese scientists, writes BB.LV. According to them, there is a connection between the consumption of dark chocolate and a reduced risk of essential hypertension. The scientific work of a team of cardiologists from Shaoxing People’s Hospital working with a colleague from Zhuji People’s Hospital in China is described in a press release on the medical scientific news aggregator Medicalxpress.
The team analyzed data from the MRC Integrative Epidemiology Unit at the University of Bristol, which included genetic profiles of 64,945 people of European descent. The effect of eating dark chocolate on the risk of diseases such as heart failure, stroke, blood clots, coronary heart disease, and essential hypertension has been tested.
There was a significant association between regular consumption of dark chocolate and a reduced risk of essential hypertension, and some association between its consumption and a reduced risk of venous thromboembolism. No connection with other ailments was found.
Hypertension is persistent high blood pressure. The term “essential hypertension” is used when its cause is an unknown factor rather than any underlying disease.
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