eating-dark-chocolate-may-help-in-diabetes-prevention

Consuming dark chocolate, rather than milk chocolate, may lower the risk of developing diabetes, as indicated by a study. 

 

A long-term US study revealed that eating five servings of dark chocolate weekly could be beneficial in reducing the likelihood of type 2 diabetes. 

 

According to the findings published in the BMJ, an increase in milk chocolate consumption, but not dark chocolate, was linked to long-term weight gain. 

 

Chocolate is rich in flavanols, natural compounds found in various fruits and vegetables, which are known to support heart health and lessen the chances of developing diabetes. 

 

However, the relationship between chocolate intake and the risk of type 2 diabetes remains debated due to varying results. 

 

Moreover, most earlier studies have not examined whether the different compositions of dark and milk chocolate—varying in cocoa, milk, and sugar content—might have differing effects on type 2 diabetes risk. 

 

To investigate this aspect further, researchers pooled data from three long-term observational studies involving female nurses and male healthcare professionals who had no prior history of diabetes, heart disease, or cancer at the time of their recruitment. 

 

They analyzed the relationship between overall chocolate consumption and type 2 diabetes for 192,208 participants, and specifically for dark and milk chocolate consumption among 111,654 participants over an average follow-up duration of 25 years. 

 

In the overall analysis of chocolate consumption, 18,862 individuals were diagnosed with type 2 diabetes. 

 

After considering personal, lifestyle, and dietary risk factors, the authors discovered that individuals consuming at least five servings of any type of chocolate each week exhibited a notable 10 per cent reduction in the incidence of type 2 diabetes compared to those who ate little or no chocolate. 

 

In the subtype analysis focusing on chocolate, 4,771 people developed type 2 diabetes. 

 

After adjusting for the same risk factors, those who consumed a minimum of five servings of dark chocolate weekly experienced a significant 21 per cent decrease in the risk of type 2 diabetes, whereas no substantial associations were observed for milk chocolate intake. 

 

The research also indicated a 3 per cent reduction in the risk of type 2 diabetes for each additional serving of dark chocolate consumed weekly. 

 

“Clinical trials are necessary to verify these findings and to help uncover the reasons behind dark chocolate’s protective effects,” the researchers stated.