Dark chocolate helps reduce complications during pregnancy

The study indicated that pregnant women can reduce the risk of Pre-eclampsia (pregnancy induced hypertension) by consuming chocolates five times a week.

Characterized by high blood pressure and presence of protein in the urine, pre-eclampsia affects both mother and the unborn baby. It is a disorder that occurs only during pregnancy. Symptoms include sudden weight gain, headaches, swelling and vision change. High blood pressure reduces transfer of nutrients and oxygen to the foetus.

A chemical, theobromine found abundant in chocolate, especially the darker varieties is the one responsible for good health; it helps relaxes smooth muscles, dilates blood vessels and also stimulates the heart.

2,291 women were selected for the study who delivered single infant. The amount of chocolate they had consumed in the 1st and the 3rd trimester (The word trimester means ‘three months.’) and the theobromine levels in the infant’s umbilical cord blood were noted. It was found that higher the amount of chocolate consumed resulted in a higher level of theobromine in the umbilical cord blood.

The results indicated that risk of Pre-eclampsia  reduce for women with higher levels of theobromine.