High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients

D. D. Mellor, T. Sathyapalan, E. S. Kilpatrick, S. Beckett, Stephen Atkin

Research output: Contribution to journalArticle

93 Citations (Scopus)

Abstract

Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.Methods Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8-weeks and then crossed over after a 4-week washout period. Changes in weight, glycaemic control, lipid profile and high-sensitivity C-reactive protein were measured at the beginning and at the end of each intervention.Results HDL cholesterol increased significantly with high polyphenol chocolate (1.16 ± 0.08 vs. 1.26 ± 0.08 mmol/l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 ± 0.4 vs. 4.1 ± 0.4 mmol/l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.Conclusion High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.

Original languageEnglish
Pages (from-to)1318-1321
Number of pages4
JournalDiabetic Medicine
Volume27
Issue number11
DOIs
Publication statusPublished - Nov 2010
Externally publishedYes

Fingerprint

Polyphenols
Type 2 Diabetes Mellitus
HDL Cholesterol
Weights and Measures
Lipids
Double-Blind Method
C-Reactive Protein
Cross-Over Studies
Insulin Resistance
Chocolate
Cholesterol
Placebos

Keywords

  • Cardiovascular risk
  • Chocolate
  • HDL cholesterol
  • Polyphenols
  • Type 2 diabetes

ASJC Scopus subject areas

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism
  • Endocrinology

Cite this

High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients. / Mellor, D. D.; Sathyapalan, T.; Kilpatrick, E. S.; Beckett, S.; Atkin, Stephen.

In: Diabetic Medicine, Vol. 27, No. 11, 11.2010, p. 1318-1321.

Research output: Contribution to journalArticle

Mellor, D. D. ; Sathyapalan, T. ; Kilpatrick, E. S. ; Beckett, S. ; Atkin, Stephen. / High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients. In: Diabetic Medicine. 2010 ; Vol. 27, No. 11. pp. 1318-1321.
@article{d3be5b8f496e41a281694147ab88aac4,
title = "High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients",
abstract = "Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.Methods Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8-weeks and then crossed over after a 4-week washout period. Changes in weight, glycaemic control, lipid profile and high-sensitivity C-reactive protein were measured at the beginning and at the end of each intervention.Results HDL cholesterol increased significantly with high polyphenol chocolate (1.16 ± 0.08 vs. 1.26 ± 0.08 mmol/l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 ± 0.4 vs. 4.1 ± 0.4 mmol/l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.Conclusion High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.",
keywords = "Cardiovascular risk, Chocolate, HDL cholesterol, Polyphenols, Type 2 diabetes",
author = "Mellor, {D. D.} and T. Sathyapalan and Kilpatrick, {E. S.} and S. Beckett and Stephen Atkin",
year = "2010",
month = "11",
doi = "10.1111/j.1464-5491.2010.03108.x",
language = "English",
volume = "27",
pages = "1318--1321",
journal = "Diabetic Medicine",
issn = "0742-3071",
publisher = "Wiley-Blackwell",
number = "11",

}

TY - JOUR

T1 - High-cocoa polyphenol-rich chocolate improves HDL cholesterol in Type 2 diabetes patients

AU - Mellor, D. D.

AU - Sathyapalan, T.

AU - Kilpatrick, E. S.

AU - Beckett, S.

AU - Atkin, Stephen

PY - 2010/11

Y1 - 2010/11

N2 - Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.Methods Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8-weeks and then crossed over after a 4-week washout period. Changes in weight, glycaemic control, lipid profile and high-sensitivity C-reactive protein were measured at the beginning and at the end of each intervention.Results HDL cholesterol increased significantly with high polyphenol chocolate (1.16 ± 0.08 vs. 1.26 ± 0.08 mmol/l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 ± 0.4 vs. 4.1 ± 0.4 mmol/l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.Conclusion High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.

AB - Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.Methods Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8-weeks and then crossed over after a 4-week washout period. Changes in weight, glycaemic control, lipid profile and high-sensitivity C-reactive protein were measured at the beginning and at the end of each intervention.Results HDL cholesterol increased significantly with high polyphenol chocolate (1.16 ± 0.08 vs. 1.26 ± 0.08 mmol/l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 ± 0.4 vs. 4.1 ± 0.4 mmol/l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.Conclusion High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.

KW - Cardiovascular risk

KW - Chocolate

KW - HDL cholesterol

KW - Polyphenols

KW - Type 2 diabetes

UR - http://www.scopus.com/inward/record.url?scp=77958599695&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=77958599695&partnerID=8YFLogxK

U2 - 10.1111/j.1464-5491.2010.03108.x

DO - 10.1111/j.1464-5491.2010.03108.x

M3 - Article

VL - 27

SP - 1318

EP - 1321

JO - Diabetic Medicine

JF - Diabetic Medicine

SN - 0742-3071

IS - 11

ER -