(29-11-10) High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients.

Mellor DD, Sathyapalan T, Kilpatrick ES, Beckett S, Atkin SL.

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.

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

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