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Chocolate lowers blood pressure of pregnant women

Eat your favorite chocolate and prevent hypertension during pregnancy.

 Preeclampsia - a condition during pregnancy characterized by high blood pressure and excess protein in the urine after 20 weeks’ gestational age - can lead to serious or life-threatening complications to both the mother and unborn child. It has been shown in two U.S. studies that consumption of chocolate by pregnant women resulted in lowered blood pressure.

 Women were interviewed at their first and third trimesters and immediately after childbirth. It was found that women who ate more than one serving per week of chocolate at their first and third trimesters had reduced risk of preeclampsia compared to those who ate one serving or none. On the other hand, those who consumed greater amounts of chocolate during the first trimester only had a lower chance of developing gestational hypertension.

 Researchers suggested that these beneficial effects could be due to the theobromine content of chocolate. However, they recommended that more studies be done to generate more conclusive findings.

 This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your healthcare professional and should not be relied upon to determine diagnosis or course of treatment.

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