Consuming dark chocolate may be associated with a lower risk of developing type 2 diabetes according to a new study.
People who consumed five ounces of any type of chocolate were found to be 10% less likely to develop type 2 diabetes than those who rarely or never consumed chocolate. Those who consumed dark chocolate specifically had a 21% lower risk of diabetes. Researchers also observed a 3% lower likelihood for every portion of dark chocolate consumed per week.
However consumption of milk chocolate was not associated with a lower diabetes risk. It was instead linked with increased weight gain, which is a potential contributor to the development of type 2 diabetes.
‘Not all chocolate is created equal’
Lead author Binkai Liu said: ‘Our findings suggest that not all chocolate is created equal. For anyone who loves chocolate, this is a reminder that making small choices, like choosing dark chocolate over milk chocolate, can make a positive difference to their health.’
Corresponding author Qi Sun added: ‘We were surprised by the clear split between dark and milk chocolate’s impact on diabetes risk and long-term weight management. 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.’
Published in the British Medical Journal, the Harvard study analysed data from 192,000 participants who did not have diabetes when the research began. Over a period of 30 years, participants reported on their food habits, diabetes status and body weight. Almost 19,000 reported developing type 2 diabetes in the study period.
The authors noted that the chocolate consumption analysed in the study was lower than previously recorded national averages. They warned that the findings may not apply to individuals with very high chocolate consumption.
Dark chocolate and gum disease
In July, a study found that consuming dark chocolate was associated with a 54% lower risk of gum disease. Researchers said this was due to an antioxidant found in cocoa beans.
Cheese was similarly associated with a 54% reduced risk of periodontitis. Unsalted peanuts and rice were linked to an even higher reduction, at 71% and 58% respectively.
The researchers said: ‘The findings underscore the need for incorporating dietary counselling into periodontal disease management protocols and suggest the potential of personalised dietary strategies for periodontitis patients.’
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