NCT02130141已完成不适用
The Effects of Dark Chocolate on Blood Pressure in Mildly Hypertensive Individuals
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 30
- 试验地点
- 4
- 主要终点
- Changes in systolic and diastolic blood pressure
研究概览
简要总结
The evidence linking chocolate with lowered blood pressure has been observed. However, the interventions have been short, at most 4 weeks. The aim of this study is to find out if the habitual consumption of dark chocolate for 8 weeks has an effect on blood pressure. Also, more insight to the mechanisms linking chocolate to individual healt-responses is needed.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 盲法
- Single (Outcomes Assessor)
入排标准
- 年龄范围
- 25 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age 25-65 years
- •resting systolic pressure 140-159 mmHg or diastolic blood pressure 90-99 mmHg
- •BMI 25.0- 29.9
排除标准
- •regular medication for hypertension, cardiovascular disease, diabetes or asthma
结局指标
主要结局
Changes in systolic and diastolic blood pressure
时间窗: 8 weeks
Usual daily snack is replaced by 50 g dark chocolate for a period of 8 weeks. During the control period, the same usual snack is limited in the diet, but without the replacement with the dark chocolate.
次要结局
- Ambulatory blood pressure(8 weeks)
- Blood lipids, inflammation markers, plasma levels of cocoa polyphenols(8 weeks)
研究者
Mikael Fogelholm
Professor
University of Helsinki
研究点 (4)
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