Dark chocolate may reduce cholesterol levels in diabetics

Researchers from the University of Hull and the Hull York Medical School claim that cholesterol levels fell in the group of 12 diabetics who were given 45g of dark chocolate bars rich in polyphenols.

“This study demonstrates that it can offer a potential reduction in cardiovascular risk without detrimental risks on weight, insulin resistance or glycaemic control,”said Steve Atkin, Professor of Diabetes and Endocrinology, who led the research.

The findings were published in Diabetic Medicine earlier this week and, according to the university, is the first study to report on the effects of giving chocolate to individuals with Type 2 diabetes over a period of 16 weeks.

However, a spokesperson for the research team told ConfectioneryNews.com that this had been a small trial and that the results should not be over interpreted: “This is the first study of its kind in subjects with diabetes, so further work to establish the effect in a larger number of patients will be required before this could be recommended to all patients.”

Polyphenols

This study does show that chocolate in moderation is not harmful and may have additional benefits, said the spokesperson.

Although polyphenols are found in a variety of foods, including fruit and vegetables, the researcher said that chocolate is a rich source of polyphenols.

The chocolate industry may also want to consider “packaging of smaller portion bars to help individuals with diabetes balance the need to control energy and sugar intake with the benefits they can potentially gain from chocolate polyphenols”, observed the spokesperson.

The study

According to the university, people with Type 2 diabetes are twice as likely to develop cardiovascular disease as one of the main contributory factors to heart disease is a low level of HDL or ‘good’ cholesterol.