The global prevalence of type 2 diabetes (T2D) has surged, with 463 million people reported to be affected in 2019; this is expected to increase to 700 million by 2045.
The role of lifestyle factors, particularly diet, in preventing and managing T2D has been adequately investigated. Increased intake of dietary flavonoids, including specific flavonoid subclasses, has been linked to a reduced risk of T2D, as they have antioxidant, anti-inflammatory, and vasodilatory effects.
Chocolate, which is rich in flavonoids from cacao beans, has shown potential health benefits, but the relationship between chocolate consumption and T2D risk remains uncertain due to inconsistent findings in studies. Moreover, previous studies have focused on total chocolate intake, without examining the differences in health effects between chocolate subtypes (dark, milk, and white). These subtypes vary in cocoa content and other ingredients like sugar and milk, which may affect the risk of T2D.
A study carried out by Liu et al., and recently published in the “British Medical Journal (BMJ)” investigated the association between the consumption of different chocolate subtypes (dark, milk, and white) and the risk of T2D, as well as the changes in body weight, which is a key predictor of T2D risk. The study used data from three prospective cohort studies that repeatedly assessed participants’ diets over time. The study found that dark chocolate intake was linked to a 21% lower risk of T2D, with a 3% reduction in risk for each additional serving/week. In contrast, milk chocolate consumption was associated with weight gain, but no significant link was found between milk chocolate and T2D risk (See Graphic).
(Source: Liu B, Zong G, Zhu L, Hu Y, Manson JE, Wang M, Rimm EB, Hu FB, Sun Q. Chocolate intake and risk of type 2 diabetes: Prospective cohort studies. BMJ. 2024;387:e078386. Doi: 10.1136/bmj-2023-078386)