Almonds, chocolate may reduce the risk for coronary disease

A study published in the Journal of the American Heart Association suggests that eating raw almonds, dark chocolate, and cocoa can significantly improve lipid profiles of overweight and obese people. As part of a feeding trial conducted with 48 overweight and obese individuals aged 30–70, the researchers assessed the individual and combined effects of consumption of dark chocolate and cocoa and almonds on markers of coronary heart disease risk. Each diet period was four weeks long, followed by a two‐week compliance break. Participants consumed each of four isocaloric, weight maintenance diets: 1) no treatment foods (average American diet); 2) 42.5 g/day of almonds; 3) 18 g/day of cocoa powder and 43 g/day of dark chocolate; or 4) all three foods (CHOC+ALD).

The researchers found that compared with the average American diet, total cholesterol, non–high‐density lipoprotein cholesterol, and low‐density lipoprotein cholesterol after the almond diet were lower by 4%, 5%, and 7%, respectively. The CHOC+ALD diet decreased apolipoprotein B by 5% compared with the average American diet. For low‐density lipoprotein subclasses, compared with the average American diet, the almond diet showed a greater reduction in large buoyant low‐density lipoprotein particles, whereas the CHOC+ALD diet had a greater decrease in small dense low‐density lipoprotein particles. There were no significant differences between diets for measures of vascular health and oxidative stress.

The researchers concluded that “incorporating almonds, dark chocolate, and cocoa into a typical American diet without exceeding energy needs may reduce the risk of coronary heart disease.” It should be noted that several authors disclosed financial ties to The Hershey Co. and the Almond Board of California, both of which funded the study.

Study