ADELAIDE, Australia, June 28 (UPI) — Dark chocolate can make modest reductions in blood pressure for those who have high blood pressure, researchers in Scotland found.
Dr. Karin Ried of Adelaide University in Australia and colleagues conducted a meta-analysis of randomized controlled studies conducted from 1955 to 2009, investigating the effect of cocoa as chocolate or as a drink compared to placebo on systolic and diastolic blood pressure.
Thirteen studies involving 15 trials met the meta-analysis criteria.
The analysis, published in the journal BMC Medicine, found people with high blood pressure could reduce their blood pressure by up to 5 percent by eating dark chocolate. There was no reduction in blood pressure for those with normal pressure.
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