Effect of cocoa consumption on postprandial blood pressure in older adults with untreated hypertension: A randomized crossover clinical trial

Abstract

Abstract Cocoa powder is an important dietary source of flavanols that modulate elevated blood pressure (BP). This study aimed to investigate the acute effects of cocoa beverage co‐consumption with a high‐fat‐high‐salt meal (HFHSM) on postprandial systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate in older adults living with uncontrolled hypertension. The study was a randomized crossover trial and involved older adults (aged 52.50 ± 9.36 years) (n = 28) living with hypertension. Participants, following an overnight fast, consumed either an HFHSM and cocoa beverage comprising 15 g cocoa powder in 250 mL water (HFHSM + CB; intervention) or HFHSM and 250 mL water (HFHSM + W; control). Resting SBP, DBP, and the heart rate of participants were measured at baseline (−5 min and 0 min) and 15, 30, 45, 60, 90, and 120 min following the consumption of either HFHSM + CB or HFHSM + W using an automated BP monitor. Repeated measures linear mixed model was used to compare the effect of cocoa beverage and water on postprandial outcomes over a 2‐h period. A significant reduction (−3.8 ± 0.6 mmHg, p < .05) in resting SBP was observed postprandially following the intake of the HFHSM + CB over the 120‐min period compared to the HFHSM + W. The effect was more prominent during the 90‐ and 120‐min time points of the trial duration. No significant change in the DBP and heart rate following the consumption of HFHSM + CB compared to the HFHSM + W was observed. Cocoa beverage co‐consumption with HFHSM improved postprandial SBP in older adults living with hypertension.

Keywords

• cocoa beverage
• diastolic blood pressure
• heart rate
• hypertension
• systolic blood pressure