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

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dc.citation.issue4
dc.citation.volume5
dc.contributor.authorOsei EO
dc.contributor.authorAmoah I
dc.contributor.authorLim JJ
dc.contributor.authorTawiah P
dc.contributor.authorAduama-Larbi MS
dc.contributor.authorOduro IN
dc.contributor.authorCobbinah JC
dc.contributor.authorDare AP
dc.contributor.authorDiako C
dc.date.accessioned2024-10-15T20:35:20Z
dc.date.available2024-10-15T20:35:20Z
dc.date.issued2024-07-15
dc.description.abstractCocoa 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.
dc.description.confidentialfalse
dc.edition.editionJuly 2024
dc.format.pagination1776-1783
dc.identifier.citationOsei EO, Amoah I, Lim JJ, Tawiah P, Aduama-Larbi MS, Oduro IN, Cobbinah JC, Dare AP, Diako C. (2024). Effect of cocoa consumption on postprandial blood pressure in older adults with untreated hypertension: A randomized crossover clinical trial. Food Frontiers. 5. 4. (pp. 1776-1783).
dc.identifier.doi10.1002/fft2.414
dc.identifier.eissn2643-8429
dc.identifier.elements-typejournal-article
dc.identifier.issn2643-8429
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71721
dc.languageEnglish
dc.publisherNanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley and Sons Australia, Ltd
dc.publisher.urihttps://onlinelibrary.wiley.com/doi/10.1002/fft2.414
dc.relation.isPartOfFood Frontiers
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectcocoa beverage
dc.subjectdiastolic blood pressure
dc.subjectheart rate
dc.subjecthypertension
dc.subjectsystolic blood pressure
dc.titleEffect of cocoa consumption on postprandial blood pressure in older adults with untreated hypertension: A randomized crossover clinical trial
dc.typeJournal article
pubs.elements-id488942
pubs.organisational-groupOther
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