TY - JOUR
T1 - Consumption of cocoa-containing foods and risk of hypertension in French women
AU - MacDonald, Conor James
AU - Madika, Anne Laure
AU - Bonnet, Fabrice
AU - Fagherazzi, Guy
AU - Lajous, Martin
AU - Boutron-Ruault, Marie Christine
N1 - Funding Information:
The E3N cohort is being carried out with the financial support of the “Mutuelle Générale de l’Education Nationale” (MGEN); European Community; French League against Cancer (LNCC); Gustave Roussy Institute (IGR); French Institute of Health and Medical Research (INSERM). This present study was also supported by the French Research Agency (Agence Nationale de la Recherche) via an “Investissement d’Avenir” grant (investment for the future grant, ANR-10-COHO-0006). CJM is supported by funding from the Federation Française de Cardiologie. Acknowledgements
Publisher Copyright:
© 2020, Springer Nature B.V.
PY - 2020/5/1
Y1 - 2020/5/1
N2 - Multiple randomised controlled trials have shown high doses of cocoa to reduce blood pressure and improve endothelial function. However, evidence regarding long-term consumption of cocoa and its potential effect on hypertension is lacking. We aimed to prospectively evaluate if cocoa intake from various food sources was associated with incident hypertension. Among 45,653 women of the E3N cohort, chocolate consumption was estimated from a 208 item dietary questionnaire and 24-h recall. Quantities of cocoa for certain foods including chocolate drinks, Danish pastries, chocolate biscuits, chocolate cakes, chocolate candy-bars, plain chocolate bars, and chocolate desserts, were estimated using a detailed food composition table. Using Cox models with time-update exposures, we assessed associations between specific sources of cocoa, and hypertension risk. Self-reported cases were validated using a drug reimbursement database. 12,793 cases of hypertension were identified. Median cocoa consumption in the entire cohort was 2.3 g/day at baseline. Moderate but not high cocoa consumption from all sources was inversely associated with the risk of hypertension (hazard ratios HRQ1–Q3 0.93 [0.88:0.98], HRQ1–Q4 0.98 [0.93:1.03], p for trend < 0.01). Consumption of cocoa from plain chocolate was associated with reduced risk (HRT1–T2 0.89 [0.85:0.94] and HRT1–T3: 0.93 [0.89:0.97], p for trend < 0.01). Cocoa from dessert sources was associated with an increased risk of hypertension (HRT1–T3 1.09 [1.04:1.14], p for trend < 0.01). Moderate consumption of cocoa from plain chocolate could potentially reduce hypertension risk. Cocoa from sweet sources was associated with increased risk of hypertension.
AB - Multiple randomised controlled trials have shown high doses of cocoa to reduce blood pressure and improve endothelial function. However, evidence regarding long-term consumption of cocoa and its potential effect on hypertension is lacking. We aimed to prospectively evaluate if cocoa intake from various food sources was associated with incident hypertension. Among 45,653 women of the E3N cohort, chocolate consumption was estimated from a 208 item dietary questionnaire and 24-h recall. Quantities of cocoa for certain foods including chocolate drinks, Danish pastries, chocolate biscuits, chocolate cakes, chocolate candy-bars, plain chocolate bars, and chocolate desserts, were estimated using a detailed food composition table. Using Cox models with time-update exposures, we assessed associations between specific sources of cocoa, and hypertension risk. Self-reported cases were validated using a drug reimbursement database. 12,793 cases of hypertension were identified. Median cocoa consumption in the entire cohort was 2.3 g/day at baseline. Moderate but not high cocoa consumption from all sources was inversely associated with the risk of hypertension (hazard ratios HRQ1–Q3 0.93 [0.88:0.98], HRQ1–Q4 0.98 [0.93:1.03], p for trend < 0.01). Consumption of cocoa from plain chocolate was associated with reduced risk (HRT1–T2 0.89 [0.85:0.94] and HRT1–T3: 0.93 [0.89:0.97], p for trend < 0.01). Cocoa from dessert sources was associated with an increased risk of hypertension (HRT1–T3 1.09 [1.04:1.14], p for trend < 0.01). Moderate consumption of cocoa from plain chocolate could potentially reduce hypertension risk. Cocoa from sweet sources was associated with increased risk of hypertension.
KW - Chocolate
KW - Cocoa
KW - Epidemiology
KW - Hypertension
KW - Nutrition
UR - http://www.scopus.com/inward/record.url?scp=85078342328&partnerID=8YFLogxK
UR - https://www.ncbi.nlm.nih.gov/pubmed/31982982
U2 - 10.1007/s10654-020-00603-w
DO - 10.1007/s10654-020-00603-w
M3 - Article
C2 - 31982982
AN - SCOPUS:85078342328
SN - 0393-2990
VL - 35
SP - 465
EP - 469
JO - European Journal of Epidemiology
JF - European Journal of Epidemiology
IS - 5
ER -