Posted on 12/09/2024 7:09:58 AM PST by Red Badger
Participants who ate at least five servings of chocolate weekly had a 10% reduced risk of type 2 diabetes (T2D), with dark chocolate showing an even stronger effect—a 21% lower risk. In contrast, milk chocolate consumption was linked to long-term weight gain, which may contribute to T2D, but not to a reduced risk of the disease. Researchers emphasized the health benefits of choosing dark chocolate over milk chocolate and cautioned that these findings may not apply to individuals with very high chocolate consumption.
Dark chocolate consumption may lower the risk of type 2 diabetes by 21%, while milk chocolate does not show similar benefits, according to a Harvard study.
A new study from Harvard T.H. Chan School of Public Health suggests that consuming dark chocolate, but not milk chocolate, may be linked to a reduced risk of developing type 2 diabetes (T2D).
“Our findings suggest that not all chocolate is created equal,” said lead author Binkai Liu, doctoral student in the Department of Nutrition. “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.”
The study will be published online Dec. 4 in The BMJ.
There is an existing body of research on the relationship between chocolate and T2D but findings have been inconsistent, and few studies have differentiated between chocolate subtypes (dark versus milk).
The researchers sought to fill this gap using data from the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Over the course of 30+ years, 192,000 adult participants who were free of diabetes at the study’s outset reported on their food habits, including chocolate consumption, as well as their diabetes status and body weight. By the end of the study period, nearly 19,000 of the total participants reported being diagnosed with T2D. Of the nearly 112,000 who reported specifically on their dark and milk chocolate intake, nearly 5,000 were diagnosed with T2D.
Key Findings: Dark Chocolate Shows Promise
The study found that participants who consumed at least five ounces of any type of chocolate per week had a 10% lower risk of T2D compared to those who never or rarely consumed chocolate. Dark chocolate had an even bigger impact: Participants who consumed at least five servings of this chocolate per week showed a 21% lower risk of T2D. The researchers also observed a 3% reduction in risk for every serving of dark chocolate consumed per week. Consumption of milk chocolate, meanwhile, was not associated with reduced T2D risk. Increased consumption of milk chocolate, but not dark chocolate, was associated with long-term weight gain, a potential contributor to the development of T2D.
“We were surprised by the clear split between dark and milk chocolate’s impact on diabetes risk and long-term weight management,” said corresponding author Qi Sun, associate professor in the Departments of Nutrition and Epidemiology. “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.”
The authors noted that participants’ chocolate consumption was low relative to previously recorded national averages and that the findings may not apply to individuals with very high chocolate consumption.
Reference:
“Chocolate intake and risk of type 2 diabetes: prospective cohort studies”
by Binkai Liu, Geng Zong, Lu Zhu, Yang Hu, JoAnn E Manson, Molin Wang, Eric B Rimm, Frank B Hu and Qi Sun, 4 December 2024, BMJ.
DOI: 10.1136/bmj-2023-078386
Other Harvard Chan authors included Lu Zhu, Yang Hu, JoAnn Manson, Molin Wang, Eric Rimm, and Frank Hu.
The study was funded by the National Institutes of Health (grants UM1 CA186107, P01 CA87969, R01 HL034594, U01 CA176726, U01 CA167552, R01 HL035464, R01 HL60712, R01 DK120870, R01 DK126698, R01 DK119268, U2C DK129670, R01 ES022981, and R21 AG070375).
But her nails are very nice. I hate those damned plastic fangs women glue onto their fingers. Eeeeew.
> A lot of “dark chocolate” actually has very little dark chocolate. <
If I’m not mistaken, the key is the amount of cocoa. 70% or so cocoa percentage is what you should be looking for.
And as you noted, it will be tart/bitter.
It does but it doesn’t. OK, then...
Giardelli’s selections are probably something I’ll hunt for today...
DR said I can get off metformin if I lose 37 more pounds
A 10% risk reduction or increase in an epidemiological study is absolutely MEANINGLESS!
Showing my age, but I was taught a two-fold change MIGHT mean you were on to something and further research warranted. Anything less was simply statistical noise.
For example: Compared with nonsmokers, smokers have as much as a 30-fold increased risk of developing cancer. THAT is meaningful by itself. 3,000% increased risk is SOMETHING.
10%? Not worth the toilet paper it would take to wipe one’s butt!
Yeah - what exactly are we talking about here? The typical consumer type of “dark chocolate” like Hersheys special dark (ick) or “raw” bakers dark chocolate?
It is so important to take care of ourselves when our bodies can't handle the terrible stuff we still do to them. It is possible to undo a reasonable amount of our bad circumstances, but we have to work at it, then maintain it.
Fortunately, with more health comes the easy ability to do more activity to stay a healthy normal.
Has to be dark Chocolate but a doctor’s prescription sounds like a great idea. Let us know how it goes.
:)
Even if it doesn’t, you’re still ahead!................
Amen to that. I am 1000mg
Actually well made dark chocolate is very creamy, so even 85% tastes good to me.
That was exactly my experience.
I occasionally got those Hershey Special Dark mini bars as Halloween candy. At first, I only wanted the normal milk chocolate Hershey’s, but I grew to much more enjoy the Special Darks, and practically never bought milk chocolate as an adult, to my knowledge. It was later I found out Hershey Special Dark had more lead and such in it, versus other dark chocolates, and I went for the healthier dark chocolates.
My wife is 88 lbs and on max metformin, I think she my be cheating on the diet police, which is me.
Or little chocolate and nicer clackers...
I keep telling her, but does she listen? NO!
her A1c ok?
10+ years ago Bakers 100% baking chocolate came out highest in a Consumerlabs investigation for the least cadmium and lead. Not that I’m particularly worried but just so everyone knows some brands are better at preventing high levels of heavy metals from contaminating its chocolate than others.
How much will not eating any chocolate reduce your risk of diabetes?
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