Short-term effect of dark chocolate consumption on routine haemostasis testing.
This experimental study was designed to investigate the sort-term impact of dark chocolate ingestion on routine haemostasis tests in healthy volunteers. The study population consisted in 15 healthy male volunteers who ingested 50 g of 90% cocoa chocolate within 3-5 min. Blood was drawn early in the morning, immediately before chocolate ingestion and 4 h afterwards, for assessment of activated partial thromboplastin time (APTT), prothrombin time (PT) and fibrinogen. A significant increase of triglycerides (1.4 ± 0.6 versus 1.0 ± 0.5 mmol/L; p < .001), APTT (32.1 ± 2.2 versus 31.1 ± 2.0 s; p < .001) and PT (9.8 ± 0.5 versus 9.7 ± 0.4 s; p = .008) was observed 4 h after ingestion of dark chocolate, whereas fibrinogen values remained unchanged (2.6 ± 0.5 versus 2.5 ± 0.5 g/L; p = .063). Overall, we observed a mean percentage increase of 3.1% for APTT and 1.2% for PT. These results suggest that dark chocolate intake may have an impact on secondary haemostasis.
['Montagnana|Martina|M|', 'Danese|Elisa|E|', 'Salvagno|Gian Luca|GL|', 'Lippi|Giuseppe|G|']
D000328:Adult D000069956:Chocolate D004032:Diet D005340:Fibrinogen D006487:Hemostasis D006801:Humans D008297:Male D008875:Middle Aged D010314:Partial Thromboplastin Time D011517:Prothrombin Time D014280:Triglycerides
chocolate haemostasis activated partial thromboplastin time prothrombin time thrombosis