Dark chocolate may provide some health benefits

AORN Journal, June, 2005

A recent study found that dark chocolate intake improved insulin sensitivity and resistance and decreased blood pressure, but white chocolate intake did not, according to a March 11, 2005, news release from Medscape Medical News. After seven days of ingesting no cocoa, 15 healthy participants were randomly assigned to receive either 100 g of dark chocolate or 90 g of white chocolate per day for 15 days. Oral glucose tolerance tests were used to calculate insulin resistance and sensitivity.

After a second seven-day period of ingesting no cocoa, the groups were switched to receive the other type of chocolate, and oral glucose tolerance

tests were repeated after 15 days. The results indicated that participants had significantly better insulin sensitivity and resistance and tower systolic blood pressure after eating dark chocolate than after eating white chocolate.

Other studies have indicated that flavonols, which are found in dark chocolate, may provide vascular protection because of their antioxidant properties and increased nitric oxide bioavailability. Large scale trials are needed to confirm the protective actions of dark chocolate and other foods that contain flavonols in populations affected by diabetes and insulin-resistant conditions, such as essential hypertension and obesity.

L Barclay, Dark Chocolate May Improve Insulin Sensitivity/Resistance and Blood Pressure (news release, New York: Medscape Medical News, March 11, 2005) http://www.medscape.com/viewarticle/501333_print (accessed 23 March 2005).