A new randomized controlled trial suggests that daily cocoa extract supplements may enhance cognitive health in older individuals who have a poor-quality diet. The study found that cocoa extract, which is rich in flavanols known to alleviate oxidative stress and inflammation, did not provide any cognitive benefits for older people who already consumed a high-quality diet. However, further research is still needed to fully understand the potential cognitive advantages of cocoa. The study, conducted at Brigham and Women's Hospital in Boston, MA, involved a clinical cohort of the COcoa Supplement and Multivitamin Outcomes Study (COSMOS), which included 21,442 older Americans. This larger trial aimed to investigate the effects of daily cocoa extract supplements on cognition, as well as daily multivitamin-mineral supplements for cardiovascular disease and cancer prevention. The study received partial funding from Mars Edge, a division of Mars Inc. focused on nutrition research, along with other organizations such as the U.S. National Institutes of Health, the FDA, Harvard Catalyst, Contract Pharmacal Corp, and Pfizer Consumer Healthcare.
Can cocoa enhance cognitive function?
The authors of the study state that previous research on the effects of cocoa on cognitive health has yielded inconsistent results. However, this study suggests a potential avenue for further investigation, as it found a mild effect in individuals with a low quality diet.
The study involved 573 older individuals, with an average age of 69.6 years. Nearly half of the participants, 49.2%, were women.
At the beginning of the study, each participant underwent a comprehensive cognitive assessment. Follow-up testing was conducted over the course of two years.
During the study, some individuals were given a daily supplement of 500 milligrams of cocoa extract, which included 80 mg of antioxidant epicatechin. The control group received a placebo instead.
A total of 492 people completed the two-year assessments.
Overall, the study did not observe any improvement in cognition after two years for the entire group. This lack of improvement was specifically noted in global cognition, episodic memory, and executive function or attention for those who received cocoa supplements compared to those who received placebos.
Does the consumption of cocoa flavanols have an impact on cognitive function?
The cognitive benefits of cocoa extract and its potential impact on individuals with a poor diet were explored in our trial. Dr. Chirag M. Vyas, the first author of the study, highlighted that the results provide insights into who may benefit from cocoa extract.
Although the study did not delve into the specific mechanism behind the cognitive effects of flavanols, Dr. Vyas proposed a hypothesis. He suggested that cocoa flavanols could enhance cognitive function in older adults with a poor diet by reducing oxidative stress and inflammation.
Unhealthy diets in older individuals have been associated with elevated levels of oxidative stress and inflammation, which are processes linked to cognitive aging. Dr. Vyas hypothesized that consuming dietary cocoa flavanols may help alleviate these stressors on cognition and potentially modulate other neuroprotective mechanisms.
A recent trial conducted in 2021 observed a positive effect of cocoa flavonoids on cognitive aging during a 12-week follow-up period.
Nutritionist Kristin Kirkpatrick, who was not involved in the study, recommends the intake of flavonoids and other plant compounds to her clients. She often suggests cocoa and dark chocolate as excellent options due to their culinary versatility.
Dr. Vyas emphasized the need for further research to better understand the intricate connection observed in our study.
Is there any distinction between chocolate and cocoa extract?
Dr. Vyas stated that determining whether there is a distinction between cocoa extract and cocoa or chocolate is not a simple matter. He explained that the specific effects on cognitive health may differ among cocoa extract, cocoa powder, and chocolate due to variations in their composition. For instance, cocoa extract is obtained by isolating specific compounds from cocoa beans, potentially concentrating beneficial elements for cognition. On the other hand, cocoa powder is produced by grinding roasted cocoa beans, retaining some natural compounds but possibly in lower concentrations. Kirkpatrick suggested that individuals interested in the flavonoid benefits from cocoa beans should consume dark chocolate with a cocoa content of 75% or higher, or incorporate pure cocoa into their daily meals and snacks, such as by adding it to oatmeal or apples. She also advised consumers to opt for 100% cocoa, as pure raw cocoa typically does not contain any added sugar or fat.
Additional studies are required to further investigate the impact of cocoa on brain well-being.
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