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BMJ 2012;345:e5450
Research News
All you need to read in the other general journals
[EXCERPT]
Garlic, drugs, or cocoa for hypertension?
Cochrane Database Syst Rev2012;8:CD006742 [PubMed® abstract | Cochrane Library abstract PDF]
Cochrane Database Syst Rev2012;8: CD007653 [PubMed® abstract | Cochrane Library abstract PDF]
Cochrane Database Syst Rev2012;8:CD008893 [PubMed® abstract | Cochrane Library abstract PDF]
One review of four trials that comprised nearly 9000 participants looked at how well antihypertensive drugs prevent cardiovascular events and death in people with mild hypertension, defined as systolic blood pressure of 140-159 mm Hg or diastolic pressure 90-99 mm Hg (or both). All participants were free of cardiovascular disease at baseline.
No effects were seen over four to five years, compared with placebo, for overall mortality (relative risk 0.85, 95% CI 0.63 to 1.15), coronary heart disease (1.12, 0.80 to 1.57), stroke (0.51, 0.24 to 1.08), or total cardiovascular events (0.97, 0.72 to 1.32). One in 10 people stopped taking antihypertensives because of adverse effects, a fivefold increase over placebo. The review did not report effects of drugs on blood pressure, if any.
Another review found two small trials that compared garlic powder with placebo in people with mild hypertension. Garlic might help reduce blood pressure—possibly by about 10 mm Hg for systolic blood pressure and a little less for diastolic blood pressure. However, the confidence intervals were wide, and no data were available on which to assess the potency of garlic to prevent cardiovascular events.
Cocoa is rich in flavanols, which cause blood vessel dilatation and are thought to reduce blood pressure. Most of the 20 trials (about 850 participants) tested a daily dose of 500-750 mg of flavanols ingested through chocolate or cocoa products. Most participants were healthy and normotensive at baseline, and most trials lasted only about a month.
Small reductions in blood pressure were seen with cocoa, compared with placebo: −2.77 (−4.72 to −0.82) mm Hg for systolic pressure and −2.20 (−3.46 to −0.93) mm Hg for diastolic blood pressure. One in 20 people allocated cocoa had adverse effects, compared with one in 100 of those receiving placebo. Gastrointestinal effects and a dislike of the product’s taste were the most common problems.
© 2012 BMJ Publishing Group Ltd
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BMJ 2012;345:e5450
Research News
All you need to read in the other general journals
[EXCERPT]
Garlic, drugs, or cocoa for hypertension?
Cochrane Database Syst Rev2012;8:CD006742 [PubMed® abstract | Cochrane Library abstract PDF]
Cochrane Database Syst Rev2012;8: CD007653 [PubMed® abstract | Cochrane Library abstract PDF]
Cochrane Database Syst Rev2012;8:CD008893 [PubMed® abstract | Cochrane Library abstract PDF]
One review of four trials that comprised nearly 9000 participants looked at how well antihypertensive drugs prevent cardiovascular events and death in people with mild hypertension, defined as systolic blood pressure of 140-159 mm Hg or diastolic pressure 90-99 mm Hg (or both). All participants were free of cardiovascular disease at baseline.
No effects were seen over four to five years, compared with placebo, for overall mortality (relative risk 0.85, 95% CI 0.63 to 1.15), coronary heart disease (1.12, 0.80 to 1.57), stroke (0.51, 0.24 to 1.08), or total cardiovascular events (0.97, 0.72 to 1.32). One in 10 people stopped taking antihypertensives because of adverse effects, a fivefold increase over placebo. The review did not report effects of drugs on blood pressure, if any.
Another review found two small trials that compared garlic powder with placebo in people with mild hypertension. Garlic might help reduce blood pressure—possibly by about 10 mm Hg for systolic blood pressure and a little less for diastolic blood pressure. However, the confidence intervals were wide, and no data were available on which to assess the potency of garlic to prevent cardiovascular events.
Cocoa is rich in flavanols, which cause blood vessel dilatation and are thought to reduce blood pressure. Most of the 20 trials (about 850 participants) tested a daily dose of 500-750 mg of flavanols ingested through chocolate or cocoa products. Most participants were healthy and normotensive at baseline, and most trials lasted only about a month.
Small reductions in blood pressure were seen with cocoa, compared with placebo: −2.77 (−4.72 to −0.82) mm Hg for systolic pressure and −2.20 (−3.46 to −0.93) mm Hg for diastolic blood pressure. One in 20 people allocated cocoa had adverse effects, compared with one in 100 of those receiving placebo. Gastrointestinal effects and a dislike of the product’s taste were the most common problems.
© 2012 BMJ Publishing Group Ltd
The above message comes from BMJ, who is solely responsible for its content.
You have received this email because you requested follow-up information to an Epocrates DocAlert® Message. For more information about DocAlert® Messages, please click here.
Best wishes,
The Epocrates Team
1100 Park Place, #300
San Mateo, CA 94403
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