Author/Authors :
Rostami، Ali نويسنده Department of Clinical Nutrition, School of Nutrition and Dietetics, Tehran University of Medical Sciences, Tehran, Iran , , Khalili، Mohammad نويسنده Assistant Professor, Neurosciences Research Center, Tabriz University of Medical Sciences, Tabriz, Iran , , Haghighat، Neda نويسنده PhD Candidate, Department of Nutrition, School of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran , , Eghtesadi، Shahryar نويسنده Department of Nutrition and Biochemistry, School of Public of Health, Tehran University of Medical Sciences, Tehran , , Shidfar، Farzad نويسنده School of Health, Tehran University of Medical Sciences, Tehran, IR Iran , , Heidari، Iraj نويسنده , , Ebrahimpour-Koujan، Soraiya نويسنده Department of Biochemistry and Diet Therapy, School of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran , , Eghtesadi، Maryam نويسنده Research Assistant, Department of Research, School of Medicine, Islamic Azad University, Tehran Medical Branch, Tehran, Iran ,
Abstract :
BACKGROUND: The aim was to examine the effects of high-cocoa polyphenol-rich chocolate on
lipid profiles, weight, blood pressure, glycemic control, and inflammation in individuals with
Type 2 diabetes and hypertension.
METHODS: Sixty individuals [32 in dark chocolate group (DCG) and 28 in white chocolate group
(WCG)] with Type 2 diabetes on stable medication were enrolled in a randomized, placebocontrolled
double-blind study. Subjects were randomized to consume 25 g DCG or WCG for 8
weeks. Changes in weight, blood pressure, glycemic control, lipid profile, and high sensitive Creactive
protein (hsCRP) were measured at the beginning and end of the intervention. This
clinical trial was registered at the Iranian registry of clinical trials.
RESULTS: In DCC group, compared with baseline, serum levels of Apo A-1 (P = 0.045) was
increased and fasting blood sugar (FBS) (P = 0.027), hemoglobin A1c (HbA1c) (P = 0.025), Apo B
(P = 0.012) and Log of hsCRP (P = 0.043) levels were decreased at the end of study. No changes
were seen within the WCG in studied parameters. High polyphenol chocolate consumption
compared to white chocolate resulted in significant decrease in of systolic (?5.93 ± 6.25 vs. ?1.07
± 7.97 mmHg, P = 0.004) and diastolic blood pressure (?6.4 ± 6.25 vs. 0.17 ± 7.9 mmHg, P =
0.002), FBS (?7.84 ± 19.15 vs. 4.00 ± 20.58 mg/dl, P = 0.019) over the course of 8 weeks of daily
chocolate consumption neither weight nor body mass index and TG levels altered from baseline.
CONCLUSION: High polyphenol chocolate is effective in improving TG levels in hypertensive
patients with diabetes and decreasing blood pressure and FBS without affecting weight,
inflammatory markers, insulin resistance or glycemic control.
