High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients

D. D. Mellor, T. Sathyapalan, E. S. Kilpatrick, S. Beckett, S. L. Atkin

Research output: Contribution to journalArticle

103 Citations (Scopus)

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
Original languageEnglish
Pages (from-to)1318-1321
Number of pages4
JournalDiabetic Medicine
Volume27
Issue number11
Early online date18 Oct 2010
DOIs
Publication statusPublished - Nov 2010
Externally publishedYes

Keywords

  • Cardiovascular risk
  • Chocolate
  • HDL cholesterol
  • Polyphenols
  • Type 2 diabetes

ASJC Scopus subject areas

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism
  • Endocrinology

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  • Cite this

    Mellor, D. D., Sathyapalan, T., Kilpatrick, E. S., Beckett, S., & Atkin, S. L. (2010). High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients. Diabetic Medicine, 27(11), 1318-1321. https://doi.org/10.1111/j.1464-5491.2010.03108.x