NEW YORK, Dec 7: A new study suggests that consuming dark chocolate, but not milk chocolate, may help reduce the risk of developing type 2 diabetes. Published in The BMJ, the research analyzes data from three large cohorts, highlighting the potential benefits of dark chocolate for metabolic health.

Researchers examined data from the Nurses’ Health Study, the Nurses’ Health Study II, and the Health Professionals Follow-up Study, involving a total of 192,208 participants. They found that individuals who ate five or more servings of dark chocolate each week had a 21% reduced risk of developing type 2 diabetes, with each additional serving per week linked to a 3% decrease in risk. In contrast, milk chocolate consumption showed no significant protective benefits and was even associated with weight gain.

The study underscores the importance of dietary choices in preventing chronic conditions like type 2 diabetes. The findings suggest that dark chocolate’s high flavonoid content may offer metabolic advantages, potentially reducing inflammation and improving insulin sensitivity.

Researchers also noted that milk chocolate consumption was linked to other unhealthy dietary habits, including higher intake of added sugars and processed meats. This further suggests that milk chocolate might not be a healthy choice for those looking to reduce their diabetes risk.

Dr. Binkai Liu, a doctoral researcher at the Harvard T.H. Chan School of Public Health and lead author of the study, emphasized that while dark chocolate may have potential health benefits, it should be consumed in moderation. “It’s crucial to maintain a balanced, nutrient-rich diet, as excessive consumption of chocolate—despite its benefits—can still lead to negative health outcomes due to its calorie density,” Liu said.

The study did have some limitations, including reliance on self-reported dietary data and the fact that participants were predominantly white medical professionals, limiting the generalizability of the findings. Additionally, the study was observational, meaning it cannot establish a cause-and-effect relationship between dark chocolate consumption and reduced diabetes risk.

While the findings are promising, researchers suggest that further studies are needed to better understand the mechanisms behind these observations and confirm the long-term benefits of dark chocolate.

Health experts, such as Dr. Andres Splenser, an endocrinologist with Memorial Hermann, commented on the broader implications of the study. He noted that the research highlights how small dietary changes, such as switching from milk chocolate to dark chocolate, could have significant long-term health benefits. Splenser added that increasing the intake of antioxidant-rich foods, like dark chocolate, could lead to reductions in other health risks, including heart disease and high blood pressure.

Ultimately, while dark chocolate may offer some protection against type 2 diabetes, it should be seen as part of a balanced diet rather than a cure-all solution.