The world is ageing at an accelerated rate. According to data from the World Health Organisation (WHO), between 2015 and 2050, the percentage of the world’s inhabitants over 60 years of age will almost double, rising from 12% to 22%. In Spain alone, people over 65 years of age in 2050 will represent more than 30% of the population.
Aging brings with it an increase in diseases. Among the most common, it is worth highlighting: hearing loss, cataracts, osteoarthritis, diabetes, depression and dementiaIn addition, as we age, we are more likely to experience multiple diseases at the same time and complex health conditions called geriatric syndromes, such as frailty.
For all these reasons, one of the most important challenges today is to be able to maintain health as we age, developing reasonable strategies that promote old age with adequate quality of life and independence. What if one of the possible strategies were as simple as drinking a cup of cocoa every day?
Antioxidant, antiallergic and anticancer
In recent years, a growing body of studies has emerged suggesting that cocoa is an important natural chemopreventive agent for various diseases. This is mainly due to the fact that cocoa contains high levels of polyphenols, mainly flavonols, which are attributed with numerous beneficial effects on health. In addition, it is a rich source of fibre (40-26%), lipids (24-10%), proteins (20-15%), carbohydrates (15%) and micronutrients (minerals (P, Ca, K, Na, Mg, Zn, Cu) and vitamins (A, B, E).
The main advantage of cocoa and its derivatives, as a possible preventive treatment for various pathologies, is that they are consumed worldwide. In 2022 and 2023, almost 5 million tons of cocoa were produced worldwide, with per capita consumption of chocolate and cocoa derivatives in Spain being 3.3 kilos.
Several studies have shown an association between cocoa consumption and a decreased risk of various chronic diseases, such as cancer, metabolic disorders and cardiovascular diseases. In addition, a diet rich in cocoa positively affects visual function, hearing, the nervous system and the skin, among others. This appears to be due to its antioxidant, anti-diabetic, anti-inflammatory, anti-cancer, anti-allergy and anti-obesity properties.
As if that were not enough, recent research has been conducted into the relationship between cocoa and the good state of the intestinal microbiota, which in turn ensures good general health.
Prevents cognitive decline and cardiovascular diseases
What if regular consumption of cocoa might help maintain good cerebral blood circulation and prevent cognitive decline, while avoiding cardiovascular diseases?
This is no utopia. Recently, in Sweden, the health of 31,823 women (aged 48-83) was studied for 9 years. The results revealed that regular consumption of chocolate (1-2 servings per week and 1-3 servings per month) was associated with lower rates of hospitalisation for heart failure or even death. Similarly, a study of 531 subjects over 65 years of age over 2 years showed that chocolate consumption entails a 41% lower risk of suffering from cognitive decline.
In addition, in elderly subjects with mild cognitive impairment, cognitive function was assessed following 8 weeks of consuming beverages containing different amounts of cocoa flavonoids (993 mg for the highest and 43 mg for the lowest). At the end of the study, the intermediate and high cocoa content groups showed better cognitive function.
But why? What mechanisms of action are behind these positive effects of cocoa? There is evidence that the administration of a natural cocoa drink rich in flavonoids (179 mg of cocoa flavanol per serving) to 60 participants (55 to 70 years) improved blood glucose, triglyceridemia and cholesterol levels (HDL and LDL). In addition, its consumption leads to greater physical performance and less frailty.
In line with this, a randomized phase 2 clinical trial, with 44 participants with peripheral arterial disease, concluded that a greater distance was covered in a 6-minute walk following daily intake of a cocoa drink for 6 months (15 g of cocoa, to be exact).
In light of these studies, we can say that cocoa consumption can improve general cognition and memory by modulating cerebral blood flow and other physiological parameters. There are plenty of reasons to think that its consumption might improve the quality of life of the elderly population.
Carolina Sánchez Rodríguez, Professor of Cellular Biology and Researcher, European University
This article was originally published on The Conversation. Read the original.
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