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American researchers have discovered that this type of chocolate reduces the likelihood of this serious disease by 21 percent.
What Did the Scientists Report?
The choice of chocolate type often depends on individual taste preferences. According to a new study, those who opt for dark chocolate over milk or white chocolate have a hidden advantage when it comes to lowering their risk of type 2 diabetes.
A team from the Harvard T.H. Chan School of Public Health in Massachusetts analyzed health data and dietary habits from 111,654 nurses. They provided information through a series of surveys conducted over 25 years. Participants specifically answered questions about their chocolate preferences.
The most significant conclusion drawn from the long-term observation is that consuming at least five servings of dark chocolate per week is associated with a 21 percent reduction in the risk of developing type 2 diabetes compared to those who rarely eat chocolate or avoid it altogether.
Moreover, dark chocolate appears to have helped participants maintain a healthy weight.
Interestingly, no such connection was found between milk chocolate and type 2 diabetes. In fact, its consumption correlated with weight gain, as reported by Science Alert.
“Consumption of dark, but not milk chocolate, was associated with a lower risk of developing type 2 diabetes. Increased consumption of milk, but not dark chocolate, was linked to long-term weight gain,” the team wrote in their report.
However, before swapping one type of chocolate for another in your diet, it’s important to remember that despite the health benefits of dark chocolate, many other factors can influence the development of type 2 diabetes.
Still, the link between dark chocolate and a reduced likelihood of this disease is strong enough to warrant further investigation, particularly into the potential mechanisms behind it.
Dark chocolate is rich in flavanols. These compounds, also found in fruits and vegetables, are believed to have numerous health benefits. Previously, scientists have linked flavanols to a reduced risk of type 2 diabetes.
“Consumption of milk and white chocolate does not have the same positive effect on metabolism due to their higher added sugar content—a known risk factor for cardiometabolic diseases,” the researchers noted.
According to statistics, over 460 million people worldwide suffer from diabetes. This number is expected to reach 700 million in the next two decades. The disease requires constant monitoring of diet and blood sugar levels and can lead to more serious medical complications.
Despite these alarming figures, scientists are continually making new discoveries about how to reduce the risk of developing type 2 diabetes. Knowing that dark chocolate can protect the body from this illness may encourage people to improve their diets for better health.
“Further randomized controlled trials are needed to confirm these findings,” the team believes.
The study’s conclusions were published in the BMJ journal.
