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NCT Number: NCT06808282

Effects of Dark Chocolate on the Risk Factors of Cardiovascular Diseases

Cardiovascular disease (CVD) is the number one cause of death in the US. Epidemiologic evidence supports that antioxidant-rich diets promote health and attenuate or delay the onset of CVD. Cocoa and chocolate products have among the highest antioxidant concentrations compared to other antioxidant food sources. The objective of this study is to examine the effects of regular dark chocolate, bloomed dark chocolate, and white chocolate on cardiovascular health markers.

Active, Not Recruiting

This study is active but is not currently recruiting participants.

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Key information

Conditions

Cardiovascular Diseases

Age range

21 year–60 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

San Diego State University

San Diego, California, 92182, United States

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Generally healthy subjects

Exclusion criteria

  • Smoker
  • Pregnant woman
  • Lactose intolerance
  • Required dietary supplement use
  • Required medication of metabolic disorders
  • Allergy to cacao

Treatment and study plan

white chocolate

Other

To determine the effects of white chocolate consumption on risk factors of cardiovascular diseases

Dark Chocolate

Other

To determine the effects of dark chocolate consumption on risk factors of cardiovascular diseases

Primary outcomes

  1. Change of systolic and diastolic blood pressure

    Time frame: Baseline and Day 15

    Change of systolic and diastolic blood pressure will be determined to examine effects of dark chocolate consumption vs white chocolate.

  2. Change of skin blood flow level

    Time frame: Baseline and Day 15

    Change of skin blood flow level will be determined using Laser Doppler Flowmetry to examine effects of dark chocolate consumption vs white chocolate. Laser Doppler flowmetry is an optical technology widely used in research to measure blood flow. It is a non-invasive, painless technique for studying microcirculatory changes in tissue.

  3. Change of HDL cholesterol level

    Time frame: Baseline and Day 15

    Change of blood cholesterol level will be determined to examine effects of dark chocolate consumption vs white chocolate.

  4. Change of antioxidant levels

    Time frame: Baseline and Day 15

    Change of antioxidant levels will be determined to examine effects of dark chocolate consumption vs white chocolate.

Sponsors and collaborators

Lead sponsor

San Diego State University

Other

Registry information

Important dates

Study start
2011
Primary completion
2026
Study completion
2026
First posted
Feb 5, 2025
Registry last updated
Feb 5, 2026

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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