Dark Chocolate May Help You Avoid Cardiovascular Disease

By Dr. Mercola
A recent meta-analysis sought to evaluate the association between chocolate consumption and the risk of developing cardiometabolic disorders. "Cardiometabolic disorders" is a term that represents a cluster of interrelated risk factors that promote the development of coronary heart disease, stroke, and type 2 diabetes.

These risk factors include:

 Hypertension 
Elevated fasting glucose 
High cholesterol levels 
Abdominal obesity 
Elevated triglycerides

In the featured analysis, researchers pooled the results of seven studies that collectively included more than 114,000 participants. Five of the seven studies reported a beneficial association between chocolate consumption and reduced risk of developing cardiometabolic disorders.

Bear in mind that not all chocolate is created equal. I'll review that in more detail below. As a general rule, any time "chocolate" is evaluated for its health benefits, we're dealing with dark unprocessed chocolate and/or raw cacao-not your average processed milk chocolate candy bar. That said, the featured analysis found that the highest levels of chocolate consumption were associated with:

37 percent reduction in cardiovascular disease, and  29 percent reduction in stroke

How dark chocolate may be good for diabetics

Bars of dark chocolate can contain more than 200 calories and 16g of fat An ingredient of dark chocolate may help diabetics control dangerously high cholesterol levels, it is claimed.

Chocolate with high levels of cocoa solids is rich in polyphenols, which other studies suggest can reduce the risk of heart disease.

The Hull University study found cholesterol fell in a small number of diabetics given bars rich in this ingredient.

But Diabetes UK said the high fat and sugar content would outweigh benefits.

High cholesterol levels are a particular problem for many diabetes, and are linked strongly to an increased risk of heart disease.

The Hull study, published in the journal Diabetic Medicine, tested the theory that chemicals found in cocoa beans could influence this.

Continue reading the main story“Start QuoteThe tiny health benefit of this compound found in cocoa-rich chocolate would be hugely outweighed by the fat and sugar content.”

End QuoteDr Iain Frame Diabetes UK A total of 12 volunteers with the type II form of the condition were given identical chocolate bars, some enriched with polyphenols, over a 16 week period.

Those given the enriched bars experienced a small improvement in their overall cholesterol "profile", with total cholesterol falling, and levels of so-called "good" cholesterol rising.

Sensible approach

Professor Steve Atkin, who led the study, suggested that it could mean a reduction in heart risk.

He said: "Chocolate with a high cocoa content should be included in the diet of individuals with type II diabetes as part of a sensible, balanced approach to diet and lifestyle."

However, there were some concerns from researchers at Diabetes UK that the message would be interpreted as a "green light" to eat more chocolate.

They pointed out that even bars with the highest levels of cocoa solids would contain high levels of fat and sugar, and could end up doing more harm than good.

Regular bars of two of the UK's best selling varieties of dark chocolate each contain more than 200 calories and up to 16 grams of fat.

Dr Iain Frame, director of research at leading health charity Diabetes UK, said he was unconvinced by talk of health benefits.

"On no account should people take away the message from this study, conducted in only 12 people, that eating even a small amount of dark chocolate is going to help reduce their cholesterol levels.

"The tiny health benefit of this compound found in cocoa-rich chocolate would be hugely outweighed by the fat and sugar content.

"The design of the study is also somewhat unrealistic as they asked participants to eat only around half the size of a normal, dark chocolate bar every day for eight weeks.

"It would, however, be interesting to see if further research could find a way of testing whether polyphenols could be added to foods which weren't high in sugar and saturated fat such as chocolate," Dr Frame said.