Eating At Least 5 Servings of Dark Chocolate a Week May Lower Type 2 Diabetes Risk by 21%
A new observational study suggests that consuming at least five servings of dark chocolate per week may reduce the risk of developing type 2 diabetes by 21%. The study, published in The BMJ journal, analyzed data from over 111,000 participants and found that the risk of type 2 diabetes decreased as dark chocolate consumption increased from none to five servings per week.
However, the study’s findings do not apply to milk chocolate, as it was linked to excessive weight gain, a key contributor to the development of type 2 diabetes. The study emphasized that a serving of dark chocolate is 1 ounce and must be dark chocolate to reap the benefits.
Dark chocolate contains more cacao, which has higher levels of flavonols, a type of antioxidant that can help reduce inflammation and oxidative stress. Flavonols have been shown to improve insulin sensitivity and reduce the risk of chronic conditions such as heart disease and diabetes.
Dr. Nestoras Mathioudakis, co-medical director of the Diabetes Prevention and Education Program at Johns Hopkins Medicine, noted that while the study is not a definitive proof of cause and effect, the higher levels of flavonols in cacao might be a reason for the different impact of dark and milk chocolate.
The study had limitations, including a lack of diversity among participants and low chocolate consumption, which may limit the generalizability of the findings. Additionally, the results conflict with a previous study that found no benefit for diabetes in cocoa consumption.
Experts recommend opting for fruit and vegetable sources of flavonoids, such as dark berries, apples, and tea, rather than relying on chocolate. If individuals still cannot resist chocolate, they can try to consume 1 ounce of dark chocolate a few times a week.