Habitual intake of cocoa and tea has been associated with a lower blood pressure (BP) in observational studies, but the clinical significance of this effect is uncertain. In this prospective meta-analysis, Taubert et al assessed the effect of cocoa or black and green tea administration on BP in randomized controlled trials. A pooled analysis of 5 randomized controlled trials (RCTs) of chocolate intake in 173 subjects with a median duration of 2 weeks revealed a significant reduction in systolic BP by −4.7 mm Hg (95% confidence interval, −7.6 to −1.8 mm Hg) and in diastolic BP by −2.8 mm Hg (95% confidence interval, −4.8 to −0.8 mm Hg) compared with the cocoa-free controls. An analysis of 5 RCTs of tea intake in 343 subjects with a median duration of 4 weeks revealed no significant changes in systolic or diastolic BP. These data suggest that cocoa, but not tea, may be considered part of dietary approaches to lower hypertension risk.