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Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women.

ABSTRACT: OBJECTIVE:To examine the association between chocolate intake and the risk of future cardiovascular events. METHODS:We conducted a prospective study using data from the European Prospective Investigation into Cancer (EPIC)-Norfolk cohort. Habitual chocolate intake was quantified using the baseline food frequency questionnaire (1993-1997) and cardiovascular end points were ascertained up to March 2008. A systematic review was performed to evaluate chocolate consumption and cardiovascular outcomes. RESULTS:A total of 20,951 men and women were included in EPIC-Norfolk analysis (mean follow-up 11.3±2.8?years, median 11.9?years). The percentage of participants with coronary heart disease (CHD) in the highest and lowest quintile of chocolate consumption was 9.7% and 13.8%, and the respective rates for stroke were 3.1% and 5.4%. The multivariate-adjusted HR for CHD was 0.88 (95% CI 0.77 to 1.01) for those in the top quintile of chocolate consumption (16-99?g/day) versus non-consumers of chocolate intake. The corresponding HR for stroke and cardiovascular disease (cardiovascular disease defined by the sum of CHD and stroke) were 0.77 (95% CI 0.62 to 0.97) and 0.86 (95% CI 0.76 to 0.97). The propensity score matched estimates showed a similar trend. A total of nine studies with 157,809 participants were included in the meta-analysis. Higher compared to lower chocolate consumption was associated with significantly lower CHD risk (five studies; pooled RR 0.71, 95% CI 0.56 to 0.92), stroke (five studies; pooled RR 0.79, 95% CI 0.70 to 0.87), composite cardiovascular adverse outcome (two studies; pooled RR 0.75, 95% CI 0.54 to 1.05), and cardiovascular mortality (three studies; pooled RR 0.55, 95% CI 0.36 to 0.83). CONCLUSIONS:Cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events, although residual confounding cannot be excluded. There does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.

SUBMITTER: Kwok CS

PROVIDER: S-EPMC6284792 | biostudies-literature | 2015 Aug

REPOSITORIES: biostudies-literature

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Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women.

Kwok Chun Shing CS Boekholdt S Matthijs SM Lentjes Marleen A H MA Loke Yoon K YK Luben Robert N RN Yeong Jessica K JK Wareham Nicholas J NJ Myint Phyo K PK Khaw Kay-Tee KT

Heart (British Cardiac Society) 20150615 16

<h4>Objective</h4>To examine the association between chocolate intake and the risk of future cardiovascular events.<h4>Methods</h4>We conducted a prospective study using data from the European Prospective Investigation into Cancer (EPIC)-Norfolk cohort. Habitual chocolate intake was quantified using the baseline food frequency questionnaire (1993-1997) and cardiovascular end points were ascertained up to March 2008. A systematic review was performed to evaluate chocolate consumption and cardiova ...[more]

PMID: 26076934

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Project description:OBJECTIVE: Habitual chocolate intake was recently found to be associated with lower body weight in three cross-sectional epidemiological studies. Our objective was to assess whether these cross-sectional results hold up in a more rigorous prospective analysis. METHODS: We used data from the Atherosclerosis Risk in Communities cohort. Usual dietary intake was assessed by questionnaire at baseline (1987-98), and after six years. Participants reported usual chocolate intake as the frequency of eating a 1-oz (~28 g) serving. Body weight and height were measured at the two visits. Missing data were replaced by multiple imputation. Linear mixed-effects models were used to evaluate cross-sectional and prospective associations between chocolate intake and adiposity. RESULTS: Data were from 15,732 and 12,830 participants at the first and second visit, respectively. More frequent chocolate consumption was associated with a significantly greater prospective weight gain over time, in a dose-response manner. For instance, compared to participants who ate a chocolate serving less often than monthly, those who ate it 1-4 times a month and at least weekly experienced an increase in Body Mass Index (kg/m2) of 0.26 (95% CI 0.08, 0.44) and 0.39 (0.23, 0.55), respectively, during the six-year study period. In cross-sectional analyses the frequency of chocolate consumption was inversely associated with body weight. This inverse association was attenuated after excluding participants with preexisting obesity-related illness. Compared to participants without such illness, those with it had higher BMI and reported less frequent chocolate intake, lower caloric intake, and diets richer in fruits and vegetables. They tended to make these dietary changes after becoming ill. CONCLUSIONS: Our prospective analysis found that a chocolate habit was associated with long-term weight gain, in a dose-response manner. Our cross-sectional finding that chocolate intake was associated with lower body weight did not apply to participants without preexisting serious illness.

Project description:Background Globally, coffee is one of the most consumed beverages and recently, it has been a target of researchers to understand its effect on human health whether good or bad. Even though there is controversy on coffee consumption effect in cardiovascular diseases, several reports pointed out that coffee has a positive effect on the occurrence and progression of chronic non-communicable diseases including cardiovascular diseases. However, the impact of Ethiopian coffee Arabica consumption on cardiovascular diseases has not been well investigated thoroughly. Objective The aim of the present study was to investigate the effect of habitual consumption of Ethiopian Arabica coffee on the risk of cardiovascular diseases among non-diabetic individuals in Addis Ababa. Materials and methods A cross-sectional study was conducted in 70 healthy individuals in Addis Ababa. The participants were 35 coffee drinkers (16 males; 19 females) and 35 non-drinkers (15 males; 20 females). Coffee consumption and demographic data were obtained by using questionnaires. Anthropometric measurements were measured according to World Health Organization standards. Blood samples were collected by trained laboratory technicians through aseptic and sterile techniques for the analysis of biochemical parameters. Serum was separated via centrifugation and transported to Addis Ababa University, College of Health Sciences, Biochemistry laboratory with an ice pack for analysis or stored at -80 °C. Results were compared between coffee consumers and non -consumers using appropriate statistical parameter. Result The main finding of this study was that consumption of Ethiopian origin Arabica coffee leads to a significant increase in serum free fatty acids (FFAs) and high density lipoprotein (HDL) as well as a significant decrease in triacylglycerides (TAGs) but has no significant effect in both total cholesterol (TC) and low density lipoprotein (LDL). The magnitude of the effect is similar in both sexes. Conclusion The present study demonstrated that Ethiopian coffee Arabica consumption significantly affected most serum lipid levels and so it may be possible to say it has a protective effect against risks of cardiovascular diseases (CVDs). However, the correlations between coffee consumption habits and serum lipid levels require further investigation through experimental and epidemiological studies with larger sample size, including different age groups and nutritional habits. Food Science; Food Analysis; Cardiology; Coffee; Lipid; Cardiovascular diseases; Fatty acids; Lipoprotein

Project description:BackgroundAlthough previous studies have suggested cocoa products may promote cardiovascular health in the general population, no public data are available from patients receiving care in a national integrated health care system.ObjectivesWe tested the hypothesis that regular chocolate consumption is associated with a lower risk of coronary artery disease (CAD) events among participants of the Million Veteran Program (MVP). Secondary analysis examined if the main hypothesis was observed among participants with type 2 diabetes.MethodsWe analyzed data from MVP participants who completed the food frequency section of the MVP Lifestyle Survey and were free of CAD at the time of survey completion. CAD events during follow-up (International Statistical Classification of Diseases Ninth Revision codes 410-411 and 413-414, and Tenth Revision codes I20-I25 except I25.2) were assessed using electronic health records. We fitted a Cox proportional hazard model to estimate the RR of CAD.ResultsOf 188,447 MVP enrollees with survey data, mean ± SD age was 64 ± 12.0 y and 90% were men. For regular chocolate (28.3 g/serving) consumption of <1 serving/mo, 1-3 servings/mo, 1 serving/wk, 2-4 servings/wk, and ≥5 servings/wk, crude incidence rates (per 1000 person-years) for fatal and nonfatal CAD events or coronary procedures were 20.2, 17.5, 16.7, 17.1, and 16.9, respectively, during a mean follow-up of 3.2 y. After adjusting for age, sex, race, and lifestyle factors, the corresponding HRs (95% CIs) were 1.00 (ref), 0.92 (0.87, 0.96), 0.88 (0.83, 0.93), 0.89 (0.84, 0.95), and 0.89 (0.84, 0.96), respectively (P for linear trend < 0.0001). In a secondary analysis of 47,265 diabetics, we did not observe a decreasing trend in CAD mortality among those who consumed ≥1 serving of chocolate a month compared with those who consumed <1 serving/mo.ConclusionsRegular chocolate consumption was associated with a lower risk of CAD among veterans, but was not associated with cardiovascular disease risk in veterans with type 2 diabetes.

Project description:BackgroundMushrooms are good dietary sources of important vitamins, minerals, and bioactive compounds which may be important in the prevention of chronic diseases. However, studies have not prospectively evaluated the potential health effects of mushrooms with respect to major cardiometabolic diseases.ObjectivesThe aim of this study was to examine the association of mushroom consumption with major cardiometabolic diseases and mediating biomarkers in 2 large prospective US cohorts.MethodsWe followed 67,139 women from the Nurses' Health Study (1986-2012) and 43,541 men from the Health Professionals Follow-up Study (1986-2012) who were free of chronic diseases. Mushroom consumption was assessed at baseline through the use of a food-frequency questionnaire. Cardiometabolic biomarkers were collected in subpopulations of the 2 cohorts. Cox proportional hazards models were used to estimate HRs and 95% CIs of cardiovascular disease (CVD), including coronary heart disease (CHD) and stroke, and type 2 diabetes (T2D), associated with mushroom consumption.ResultsWe identified total 11,894 CVD (7,616 CHD; 4,278 stroke), and 10,206 T2D cases in >2 million person-years of follow-up. In the pooled multivariable-adjusted analysis, participants who consumed ≥5 servings of mushrooms per week had no significantly different risk of total CVD (HR: 1.02; 95% CI: 0.91, 1.14), CHD (HR: 1.00; 95% CI: 0.87, 1.16), stroke (HR: 1.05; 95% CI: 0.87, 1.25), or T2D (HR: 1.04; 95% CI: 0.93, 1.16) than participants who consumed mushrooms <1 time/mo. We consistently found no association between mushroom consumption and the aforementioned cardiometabolic diseases, in subgroups of sex, lifestyle factors, and medical conditions. Moreover, mushroom consumption was not associated with plasma biomarkers of lipids, insulin, and inflammation.ConclusionsWe found no association of mushroom consumption with biomarkers and risks of CVD and T2D in US adults. More large prospective cohort studies are warranted to investigate this association in other racial/ethnic groups.

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Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women.

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Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women.

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