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A new study published in The BMJ has revealed that consuming dark chocolate five or more times per week is linked to a significantly lower risk of developing type 2 diabetes (T2D), offering hope for those seeking dietary strategies to manage their diabetes risk.
Study Highlights
Researchers analyzed data from 192,208 participants in three long-term U.S. studies, focusing on healthcare professionals with no preexisting diabetes, cardiovascular disease, or cancer at baseline. Participants reported their chocolate consumption every four years, distinguishing between dark and milk chocolate from 2006/2007 onward.
Key findings include:
- Dark Chocolate Benefits: Consuming at least five servings of dark chocolate weekly was associated with a 21% reduced risk of T2D. Each additional serving of dark chocolate per week further reduced the risk by 3%.
- Milk Chocolate and Weight Gain: Higher consumption of milk chocolate showed no significant impact on T2D risk but was associated with greater weight gain over four years.
- No Link to Weight Change: Unlike milk chocolate, dark chocolate consumption did not lead to significant weight changes, suggesting a unique metabolic benefit.
The Science Behind It
Dark chocolate is rich in flavanols, natural compounds that support cardiovascular health and may improve glucose metabolism, which contributes to the reduced diabetes risk. These benefits appear to outweigh the potential negative effects of sugar and saturated fat found in both dark and milk chocolate.
“Even though dark and milk chocolate have similar levels of calories and saturated fat, the rich polyphenols in dark chocolate might offset these effects on weight gain and diabetes,” said Qi Sun, corresponding author and researcher at Harvard T.H. Chan School of Public Health.
Limitations of the Study
The study primarily included non-Hispanic White adults over the age of 50, which may limit its applicability to more diverse populations. Additionally, participants’ chocolate consumption levels were lower than the U.S. national average, potentially underestimating the dose-response relationship at higher intake levels.
Implications for Practice
The findings underscore the potential of dark chocolate as a functional food for reducing diabetes risk, though moderation is key. Milk chocolate, on the other hand, may not confer the same benefits and could contribute to weight gain.
Further research is needed to explore these findings across more diverse populations and to determine the mechanisms behind the protective effects of dark chocolate.
Funding and Disclosures
This study was supported by the National Institutes of Health. Several authors reported affiliations with scientific advisory boards and receipt of research grants.
As the allure of chocolate meets science, the bittersweet remedy of dark chocolate might offer a delicious addition to diabetes prevention strategies.
