Cacao, the origin of chocolate, can lower lipid profiles? A systematic review

Abstract

Dyslipidemia is a non-communicable metabolic disorder characterized by abnormal blood fat levels, including total cholesterol, Low-Density Lipoprotein (LDL), High-Density Lipoprotein (HDL), and Triacylglycerol (TG). Dyslipidemia can lead to life-threatening complication. One of non-pharmacological treatment for dyslipidemia patient is healthy lifestyle such as nutritional modification. Cacao is a rich source of polyphenols with various health benefits. Polyphenols, mainly consisting of flavonoids, act as potent antioxidants. They contribute to increased blood flow, lowered blood pressure, elevated HDL, protection of LDL against oxidation, reduced cardiovascular disease risk, sun protection for the skin, and improved blood flow to the brain. This study aimed to investigate the impact of cacao product such as cocoa and chocolate on patients with dyslipidemia. The research employed the systematic literature review method of Randomized Control Trial (RCT). A total of 10 journal articles from the PubMed online journal system, Cochrane Library, and ScienceDirect were selected based on keywords using the PICO method and specific research criteria. The variables in this study included cocoa and chocolate administration and dyslipidemia, focusing on lipid profiles (total cholesterol, LDL, HDL, and TG). The study results conclude that several factors influence the effect of cacao products administration on changes in lipid profiles (total cholesterol, LDL, HDL, and TG). These factors encompass the type of active ingredient, duration, administration dosage, age, underlying diseases, patient compliance, and additional interventions.