Can flavanols in chocolate prevent diabetes?

Flavanols, a type of bioactive compound found in cocoa (and therefore chocolate), are often touted for their potential health benefits, including effects on reducing the risk of type 2 diabetes. While they can be beneficial, it’s important to understand the nuances.

Flavanols are natural antioxidants found in cocoa, tea, berries, apples, and grapes. They have several health benefits, including improved insulin sensitivity, which helps cells absorb glucose more efficiently.

Studies have shown that regular consumption of flavanol-rich cocoa can lead to improved insulin sensitivity and better regulation of blood sugar levels.

While pure cocoa contains flavanols that can be beneficial, chocolate, as it is commonly consumed, also has its drawbacks. Most commercial chocolates are high in sugar and unhealthy fats, which can contribute to weight gain and insulin resistance.

The concentration of flavanols in regular chocolate is often relatively low. Dark chocolate with a high cocoa content (70% or more) contains more flavanols, but even then it is difficult to achieve a therapeutic dose without consuming too many calories.

Cocoa flavanols have potential beneficial effects on insulin sensitivity and glucose regulation, which may contribute to the prevention of type 2 diabetes. However, there are no studies to show this yet. A healthy lifestyle is the most important approach for preventing diabetes.

Source: https://www.bmj.com/content/387/bmj-2023-078386

Author: Prof. Dr. Dirk Devroey - Latest update: 2024-12-07 - Copyright: Clinifacts 2024