Effects of dark chocolate intake on cognitive and circulatory functions

2023 Fiscal Year Final Research Report

• Project/Area Number: 19K20133
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Nishikyushu University
• Principal Investigator: YAMAGUCHI Yuji 西九州大学, 健康福祉学部, 講師 (00826513)
• Project Period (FY): 2019-04-01 – 2024-03-31
• Keywords: カカオポリフェノール / 認知機能 / 動脈硬化度 / 軽度認知障害 / 認知症

Outline of Final Research Achievements

In this study, we investigated the effect of continuous intake of chocolate, containing high concentrations of cocoa polyphenols, as a measure to improve cognitive function and vascular endothelial function in elderly people with mild cognitive impairment (MCI), which is considered a precursor to dementia. The results of a randomized controlled trial showed a tendency for a negative correlation between changes in cognitive function tests and arteriosclerosis. This study demonstrated the possibility that cognitive function and vascular endothelial function may improve in a correlated manner.

Free Research Field

運動生理学，栄養生理学

Academic Significance and Societal Importance of the Research Achievements

本研究より，高カカオチョコレートの継続的な摂取が軽度認知障害(MCI)を改善する方策となり得ることが示唆された。運動実施や食生活改善が困難な認知症患者に対し，継続的なチョコレート摂取を日常生活に取り入れるという比較的簡便な方法を，治療の選択肢の1つとして提案できる可能性が示された。今後，認知症患者数がさらに増加していくことを考慮すると，認知機能の改善に有効な食品の選択肢を提示できたことは社会的な意義が大きいと考える。