Habitual chocolate intake and type 2 diabetes mellitus in the Maine-Syracuse Longitudinal Study: (1975–2010): Prospective observations

Abstract

Compounds in cocoa and chocolate have established cardiovascular benefits, including beneficial effects on insulin resistance, a risk factor for type 2 diabetes mellitus. The aims of this study was to investigate relations between habitual chocolate intakes and diabetes mellitus. Cross-sectional and prospective analyses were undertaken on 953 community-dwelling participants (mean age 62 years, 59% women) from the Maine-Syracuse Longitudinal Study (MSLS). Habitual chocolate intakes, measured using a food frequency questionnaire, were related to prevalence of diabetes mellitus (cross-sectionally) and with risk of diabetes measured approximately five years later (prospectively). We also examined the relation between diabetes (the predictor) and chocolate consumption (the outcome) up to 30 years later. Chocolate intake was inversely associated with type 2 diabetes. Compared to participants who consumed chocolate more than once per week, those who never or rarely ate chocolate exhibited a significantly higher odds of having type 2 diabetes 5 years later (OR: 1.91, 95% CI: 1.03, 3.55, p = 0.04), after adjustment for cardiovascular, lifestyle and dietary factors including other polyphenol-rich beverages. However, individuals diagnosed with diabetes prior to the nutritional assessment consumed lower amounts of chocolate at the time of the dietary assessment. Our findings suggest that relations between chocolate and type 2 diabetes may be bi-directional.

Chocolate and risk of chronic disease: a systematic review and dose-response meta-analysis

“…Two prospective observational studies were included for all-cause mortality [28,29], 9 reports (10 studies) for CHD [28,[30][31][32][33][34][35][36][37], 8 studies for stroke [28,30,31,33,36,[38][39][40], 6 studies for heart failure [28,35,[41][42][43][44], 6 studies for T2D [23,[45][46][47][48][49], and 2 studies for CRC [50,51], and hypertension [52,53], respectively (ESM Table 1).…”

Dietary intake by food group of individuals with type 2 diabetes mellitus: A systematic review

“…All studies reported cross-sectional data. Five publications analysed data previously collected in other studies, [24,[25][26][27][28] with three reporting baseline data collected prior to conducting an intervention trial [25,27,28]. A total of 10, 672 individuals participated in the 11 studies, 9, 718 of which had T2DM.…”

Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

“…On the test group, greater reductions were observed in the clinical variables after the consumption of 70% cocoa chocolate with Although the use of 70% cocoa chocolate added with the acids did not cause significant differences in the clinical variables during the four weeks of observation, the clinical results of the test group showed improvement in relation to the group that consumed 70% cocoa without the acids during the same period. However, several authors (Crichton et al, 2017;Souza et al, 2017) have reported on the ability of 70% cocoa chocolate to improve the results of clinical testing of individuals.…”