Recent research conducted by the Kwame Nkrumah University of Science and Technology (KNUST) has uncovered a potential remedy for untreated hypertension among older adults: cocoa beverages. Published in the Food Frontiers journal on May 6, 2024, the study delved into the acute effects of cocoa consumption on systolic blood pressure.
The study, carried out at the KNUST Wellness Centre between February and March 2023, enlisted 28 participants who were not undergoing hypertensive treatment and had no other medical conditions. Participants were subjected to two conditions: co-consumption of a cocoa beverage (15g of cocoa powder in 250 mL of water) with a high-fat and high-salt meal (braised rice) and co-consumption of water with the same meal.
Results from the research demonstrated a significant reduction in systolic blood pressure among older adults who consumed cocoa beverages alongside high-fat and high-salt meals. The lead scientist from KNUST’s Department of Biochemistry and Biotechnology, Dr. Isaac Amoah, highlighted the findings.
“Analysis revealed a notable decrease in systolic blood pressure when participants consumed the cocoa beverage with the high-fat and high-salt meal,” stated Dr. Amoah. “Particularly at time intervals 90 and 120, the reduction was most pronounced, indicating the potential of cocoa to sustain blood pressure reduction over an extended period.”
Dr. Amoah emphasized the importance of incorporating cocoa products into regular dietary patterns to manage hypertension effectively. “We advocate for the inclusion of cocoa beverages as part of daily nutrition,” he said, “as cocoa contains essential compounds known to reduce systolic blood pressure.”
This groundbreaking study underscores the promising role of cocoa beverages in improving hypertension outcomes and suggests a potential avenue for long-term management of the condition.