Study: Dark chocolate reduces the risk of diabetes

Dark chocolate intake regularly contributes to the reduction of diabetes, according to a US study, published by the British medical patrol. The study says that eating five servings of dark chocolate per week is related to a decrease in the risk of type 2 diabetes by up to 21%. Chocolate contains natural compounds known as flavanole, which increase heart health and reduce diabetes, but the relationship between eating chocolate and the risk of diabetes was controversial due to the results of different studies. The benefits of chocolate have focused most of the previous studies on the consumption of chocolate in general, without distinguishing between dark chocolate and milk chocolate that differs in the content of cocoa, milk and sugar. To investigate this aspect, the researchers analyzed the data of three long -term American studies, including 192 thousand participants who were not diabetes, heart disease and cancer when they joined the study. The researchers relied on periodic food questionnaires to analyze the relationship between eating chocolate and diabetes. During a follow -up period it lasted 25 years, more than 18,000 type 2 diabetes participants were injured. The results showed that eating five weekly shares of any type of chocolate reduced the risk of diabetes by 10%. Chocolate and diabetes expectations indicate that the number of people with type 2 diabetes will reach 700 million people by 2045. When analyzing the different types of chocolate, the researchers found that eating five weekly shares of dark chocolate reduced the risk of diabetes by 21%, while no correlation between the consumption of milk chocolate and the risk of diabetes appeared. It has also been noted that each weekly weekly part of dark chocolate reduces the risk by an extra 3%, while the consumption of milk chocolate is associated with the long -term weight gain. Although dark chocolate contains similar levels of energy and saturated fats of milk chocolate, researchers have made it clear that the high percentage of flavanols in dark chocolate can compensate for the effect of fats and sugar, reducing the risk of metabolic diseases such as diabetes. The researchers concluded that eating dark chocolate, not milk chocolate, was linked to a decrease in the risk of diabetes, and asked a close random experiments to confirm the results and study the mechanisms behind it. Although the study is indicated, this indicates possible benefits of eating dark chocolate regularly, but it asks to explain the results due to monitoring its nature.