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Abstract Title:

High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients.

Abstract Source:

Diabet Med. 2010 Nov;27(11):1318-21. PMID: 20968113

Abstract Author(s):

D D Mellor, T Sathyapalan, E S Kilpatrick, S Beckett, S L Atkin

Article Affiliation:

HONEI, University of Hull, Hull, UK.

Abstract:

AIM: To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.

METHODS: Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8 weeks and then crossed over after a 4-week washout period. Changes in weight, glycaemic control, lipid profile and high-sensitivity C-reactive protein were measured at the beginning and at the end of each intervention.

RESULTS: HDL cholesterol increased significantly with high polyphenol chocolate (1.16± 0.08 vs. 1.26 ± 0.08 mmol/l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 ± 0.4 vs. 4.1 ± 0.4 mmol/l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.

CONCLUSION: High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.

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Sayer Ji
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