Consuming dark chocolate, but not milk chocolate, may be associated with a lower risk of developing type 2 diabetes, according to a study by Harvard T.H. Chan School of Public Health, published online in The BMJ.
The researchers analysed data from three long-term US observational studies involving female nurses and male health professionals. Overall, the data covered 192,000 participants with no history of diabetes, heart disease, or cancer at the start of the studies. Participants reported their dietary habits, including chocolate consumption, body weight, and diabetes status, over a period exceeding 30 years.
The findings revealed that participants who consumed at least five servings of any type of chocolate per week (a serving being approximately 28 grams) had a 10% lower risk of developing type 2 diabetes compared to those who rarely or never ate chocolate.
Dark chocolate had an even greater impact. Those who consumed at least five servings of dark chocolate per week experienced a 21% lower risk of type 2 diabetes. Researchers also observed a 3% reduction in risk for each additional serving of dark chocolate consumed weekly.
In contrast, milk chocolate consumption was not associated with a reduced risk of type 2 diabetes. It was, however, linked to long-term weight gain, a potential factor contributing to the development of type 2 diabetes.
Ki Sun, associate professor in the Departments of Nutrition and Epidemiology at Harvard and one of the study’s authors, explained: “Although dark and milk chocolate contain similar levels of calories and saturated fat, the rich polyphenols in dark chocolate may offset the effects of saturated fat and sugar on weight gain and diabetes. This is an intriguing difference that warrants further investigation.”
The researchers noted that the average chocolate consumption among participants was relatively low, so the findings may not apply to individuals with very high levels of chocolate consumption.
Also read: 800 million adults have diabetes – 59% go untreated
Source: ANA-MPA
