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Study shows potential benefit of dark chocolate for liver disease patients
Date:4/15/2010

increased blood pressure in the liver (portal hypertension) and elsewhere which, if severe, can cause blood vessel rupture. Thus, eating dark chocolate may ultimately prevent this potential threat to cirrhotic patients.

In this study 21 cirrhotic patients with end stage liver disease (child score 6.91.8;MELD 114; hepatic venous pressure gradient (HPVG*)16.63.8mmHg) were randomised to receive a standard liquid meal. Ten patients received the liquid meal containing dark chocolate (containing 85% cocoa, 0.55g of dark chocolate/Kg of body weight) while 11 patients received the liquid meal containing white chocolate which is devoid of cocoa flavonoids (anti-oxidant properties) according to body weight. HVPG, arterial pressure and portal blood flow (PBF)** were measured at baseline and 30 minutes after meal administration, using a US-Doppler.

Both meals caused a highly significant but similar increase in portal blood flow with a +24% increase in dark chocolate compared to +34% in those patients who received white chocolate. Interestingly, post-prandial hyperaemia*** was accompanied by an increase in HVPG resulting in a statistically significant increase (17.33.6mmHg to 19.12.6mmHg, p=0.07) for those patients eating dark chocolate and those receiving white chocolate (16.04.7mmHg to 19.74.1mmHg, p=0.003). Post-prandial increase in HVPG was markedly reduced in patients receiving dark chocolate (+10.316.3% Vs +26.312.7%, p=0.02).


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Contact: Isabelle Scali
media.easl2010@cohnwolfe.com
44-771-743-5103
European Association for the Study of the Liver
Source:Eurekalert

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