Dark Chocolate Consumption Associated with Reduced Risk of Type 2 Diabetes
A recent study found that patients who consumed 5 or more servings a week of dark chocolate had a significantly lower rate of type 2 diabetes.
Eating dark chocolate may lead to a reduced risk of developing type 2 diabetes (T2D), according to new research published in The BMJ.1 While the association was not found for consuming milk chocolate, there was a link between milk chocolate and weight gain. Authors of the study said that more randomized controlled trials are needed to replicate the findings and determine the mechanisms of action.
Dark Chocolate Consumption Associated with Reduced Risk of Type 2 Diabetes / Agnes - stock.adobe.com
The prevalence of diabetes is continuing to grow, with some research estimating 54.9 million people in the United States will have the condition by 2030.2 Currently, over 38 million Americans have diabetes, with between 90% to 95% of cases being T2D.3 Although there are risk factors for T2D, including having a family history, most cases are preventable though lifestyle factors like eating a healthy diet and exercising.
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“Higher consumption of total dietary flavonoids, as well as specific flavonoid subclasses, has been associated with a decreased risk of T2D,” the authors wrote. “In randomized controlled trials, these flavonoids exerted antioxidant, anti-inflammatory, and vasodilatory effects that might confer cardiometabolic benefits and reduce the risk of T2D, although data were not consistent. Chocolate, derived from the beans of the cacao tree, is among foods with the highest flavanol content and is a popular snack globally.”
A team of investigators from Harvard TH Chan School of Public Health, with funding from the National Institutes of Health, conducted a study to investigate the associations between dark, milk, and total chocolate consumption and risk of T2D. Data for the study was gathered from 3 large prospective cohort studies: the Nurses’ Health Study from 1986 to 2018, the Nurses’ Health Study II from 1991 to 2021, and the Health Professionals Follow-Up Study from 1986 to 2020.
The study cohort included 192208 patients for the total chocolate analysis and 111654 patients in the chocolate subtype analysis. Patients were excluded from the study if they had prevalent diabetes, cardiovascular disease, cancer, or an unusual energy intake, characterized as less than 600 or more than 3500 kcal for women and less than 800 or more than 4200 for men. Patient diets were assessed every 4 years, and lifestyle factors, medical conditions, bodyweight, and type 2 diabetes were assessed every 2 years through follow up questionnaires.
Across all 3 cohorts, higher levels of total chocolate intake were associated with higher energy levels, saturated fat, and added sugar. Patients who consumed more dark chocolate tended to include other flavan-3-ols-rich foods in their diet, while a higher consumption of milk chocolate was associated with a higher intake of less healthy food and nutrients, including saturated fat, added sugar, red and processed meat, and sweets and desserts.
The study found that, for total chocolate consumption, there was no significant association with risk of T2D. However, patients who consumed 5 or more servings a week of dark chocolate had a significantly lower rate of T2D compared with those who never or rarely ate it. Although there was no significant association between milk chocolate consumption and T2D, increased milk chocolate intake was linked with more weight gain compared to dark chocolate.
“We were surprised by the clear split between dark and milk chocolate’s impact on diabetes risk and long-term weight management,” Qi Sun, a corresponding author on the study, said in a release.4 “Even though dark and milk chocolate have similar levels of calories and saturated fat, it appears that the rich polyphenols in dark chocolate might offset the effects of saturated fat and sugar on weight gain and diabetes. It’s an intriguing difference that’s worth exploring more.”
READ MORE: Diabetes Resource Center
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References
1. Liu B, Zong G, Zhu L, et al. Chocolate intake and risk of type 2 diabetes: prospective cohort studies. BMJ. 2024; 387 :e078386 doi:10.1136/bmj-2023-078386
2. Rowley WR, Bezold C, Arikan Y, et al. Diabetes 2030: Insights from Yesterday, Today, and Future Trends. Popul Health Manag. 2017 Feb;20(1):6-12. doi: 10.1089/pop.2015.0181. Epub 2016 Apr 28. PMID: 27124621; PMCID: PMC5278808.
3. Type 2 Diabetes. Report. CDC. May 15, 2024. Accessed December 5, 2024. https://www.cdc.gov/diabetes/about/about-type-2-diabetes.html
4. Eating dark but not milk chocolate linked to reduced risk of type 2 diabetes. News Release. BMJ Group. December 5, 2024. Accessed December 5, 2024. https://bmjgroup.com/eating-dark-but-not-milk-chocolate-linked-to-reduced-risk-of-type-2-diabetes/
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