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Chocolate intake and diabetes risk.
1Department of Health and Nutrition Sciences, Brooklyn College of the City University of New York, 2900 Bedford Avenue, Brooklyn, NY 11210, USA.
Clinical Nutrition (Edinburgh, Scotland)
|March 4, 2014
Summary
Regular chocolate consumption, particularly 2-6 servings weekly, is associated with a reduced risk of developing type 2 diabetes. Higher intake did not show further significant benefits.
Area of Science:
- Nutritional Epidemiology
- Metabolic Health
- Cardiovascular Disease Prevention
Background:
- Emerging research suggests chocolate compounds may improve insulin sensitivity.
- Previous studies indicated a potential inverse relationship between chocolate intake and diabetes risk.
- The Atherosclerosis Risk in Communities (ARIC) study provided a U.S. cohort for investigation.
Purpose of the Study:
- To investigate the association between long-term chocolate consumption and diabetes risk.
- To analyze epidemiological data from a large U.S. cohort.
- To determine if increased chocolate intake correlates with decreased diabetes incidence.
Main Methods:
- Prospective Cox Regression analysis with time-dependent covariates.
- Utilized data from 7802 participants in the ARIC study.
- Monitored 861 new diabetes cases over 98,543 person-years (mean 13.3 years follow-up).
Main Results:
- Chocolate consumption of 2-6 oz/week was linked to a 34% lower diabetes risk compared to < monthly intake.
- Consuming 1-4 oz/week showed a 13% risk reduction.
- Daily consumption (≥ 1 oz/day) did not yield significantly greater risk reduction than 2-6 oz/week.
Conclusions:
- Moderate chocolate intake (2-6 oz/week) may be associated with a reduced risk of type 2 diabetes.
- The findings suggest a potential protective effect of moderate chocolate consumption.
- Further research is warranted to confirm these epidemiological observations and elucidate mechanisms.
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