Eating dark chocolate is associated with lower risk of type 2 diabetes

BOSTON, MA—Eating dark chocolate instead of milk may be associated with a lower risk of developing type 2 diabetes (T2D), according to a new study from the Harvard T.H. Chan School of Public Health.

“Our findings suggest that not all chocolate is created equal,” said Robertson, a doctoral student at Harvard University's Kenneth C. Griffin School of Arts and Sciences and a professor at Harvard University. said Bingkai Liu, a member of the Chang School's Department of Nutrition and lead author. “For chocolate lovers, this is a reminder that small choices, like choosing dark chocolate over milk chocolate, can make a positive difference to your health.”

of study was published online in the BMJ on December 4th.

Although a body of research exists on the relationship between chocolate and T2D, the results are inconsistent and few studies differentiate between chocolate subtypes (dark and milk).

Researchers sought to fill this gap using data from the Nurses' Health Study I and II and the Health Professionals Follow-up Study. Over 30 years, 192,000 adult participants who did not have diabetes at the start of the study reported not only their diabetes status and weight, but also their dietary habits, such as chocolate intake. By the end of the study period, approximately 19,000 of the total participants reported being diagnosed with T2D. Of the approximately 112,000 people who specifically reported consumption of dark and milk chocolate, approximately 5,000 were diagnosed with T2D.

The study found that participants who consumed at least 5 ounces of chocolate of any type per week had a 10% lower risk of T2D compared to participants who consumed no or very little chocolate. did. Dark chocolate had an even bigger effect, with participants who consumed this chocolate at least five times a week having a 21% lower risk of T2D. The researchers also observed a 3% reduction in risk for each serving of dark chocolate consumed per week. On the other hand, milk chocolate intake was not associated with a reduced risk of T2D. Increased intake of milk chocolate rather than dark chocolate is associated with long-term weight gain and may potentially contribute to the development of T2D.

“We were surprised to see a clear separation between the effects of dark and milk chocolate on diabetes risk and long-term weight management,” said corresponding author Qi Sun, associate professor in the Department of Nutritional Epidemiology. . “Although dark chocolate and milk chocolate have similar levels of calories and saturated fat, it appears that the rich polyphenols found in dark chocolate may offset the effects of saturated fat and sugar on weight gain and diabetes.” is an interesting difference and deserves further study.”

The authors noted that participants' chocolate consumption was low compared to previously recorded national averages, and the findings may not apply to individuals with very high chocolate consumption.

Other Harvard Chan authors include Lu Zhu, Yang Hu, JoAnn Manson, Molin Wang, Eric Rimm, Frank Hu, and others.

This research was funded by the National Institutes of Health (grants UM1 CA186107, P01 CA87969, R01 HL034594, U01 CA176726, U01 CA167552, R01 HL035464, R01 HL60712, R01 DK120870, R01 DK126698, R01 DK119268, U2C DK129670, R01 ES022981, and R21 AG070375).

“Chocolate intake and risk of type 2 diabetes: A prospective cohort study” Binkai Liu, Geng Zong, Lu Zhu, Yang Hu, JoAnn E. Manson, Molin Wang, Eric B. Rimm, Frank B. Hu, Qi Sun, The BMJ; Published online 4 December 2024, doi: 10.1136/bmj-2023-078386

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For more information:

maya brownstein
[email protected]

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Harvard University TH Chan School of Public Health is a community of innovative scientists, practitioners, educators, and students dedicated to improving health and increasing equity so that all people can thrive. We study the many factors that influence health and collaborate widely to translate those insights into policies, programs, and practices that prevent disease and promote the well-being of people around the world. We also educate thousands of public health leaders annually through degree programs, postdoctoral training, fellowships, and continuing education courses. Founded in 1913 as America's first professional public health training program, the school continues to have a profound impact on fields from infectious diseases to environmental justice to health care systems and more.