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

Diabetic Medicine

Volumn 27, Issue 11, 2010, Pages 1318-1321

  Mellor, D D ^a   Sathyapalan, T ^b   Kilpatrick, E S ^c   Beckett, S ^d   Atkin, S L ^b  

^a UNIVERSITY OF HULL   (United Kingdom)

^b UNIVERSITY OF HULL   (United Kingdom)

^c NATIONAL HEALTH SERVICE   (United Kingdom)

^d Sporomex Ltd   (United Kingdom)

Author keywords

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

Indexed keywords

C REACTIVE PROTEIN; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; POLYPHENOL;

ADULT; AGED; ARTICLE; ATHEROSCLEROSIS; BODY WEIGHT; CACAO; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DOUBLE BLIND PROCEDURE; FEMALE; GLYCEMIC CONTROL; HUMAN; INSULIN RESISTANCE; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; RANDOMIZED CONTROLLED TRIAL;

ADULT; AGED; BLOOD GLUCOSE; C-REACTIVE PROTEIN; CACAO; CANDY; CHOLESTEROL, HDL; DIABETES MELLITUS, TYPE 2; DOUBLE-BLIND METHOD; FEMALE; FLAVONOIDS; HUMANS; MALE; MIDDLE AGED; PHENOLS;

EID: 77958599695     PISSN: 07423071     EISSN: 14645491     Source Type: Journal    
DOI: 10.1111/j.1464-5491.2010.03108.x     Document Type: Article

References (13)

1. Haffner SM, Lehto S, Ronnemaa T, Pyorala K, Laakso M. Mortality from coronary heart disease in subjects with type 2 diabetes and in nondiabetic subjects with and without prior myocardial infarction. N Engl J Med 1998; 339: 229-234.
2. Howard BV. Dietary fat as a risk factor for Type 2 diabetes. Ann N Y Acad Sci 2002; 967: 324-328.
3. Laville M, Nazare J-A. Diabetes, insulin resistance and sugars. Obes Rev 2009; 10: S24-33.
4. Brand-Miller J, Hayne S, Petocz P, Colagiuri S. Low-glycemic index diets in the management of diabetes: a meta-analysis of randomized controlled trials. Diabetes Care 2003; 26: 2261-2267.
5. Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 2002; 76: 5-56.
6. Keli SO, Hertog MG, Feskens E.J, Kromhout D. Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. Arch Intern Med 1996; 156: 637-642.
7. Grassi D, Lippi C, Necozione S, Desideri G, Ferri C. Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. Am J Clin Nutr 2005; 81: 611-614.
8. Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J et al. Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radic Biol Med 2004; 37: 1351-1359.
9. WHO. Definition, Diagnosis and Classification of Diabetes Mellitus and its Complications. Geneva: World Health Organization, 1999.
10. Matthews DR, Hosker JP, Rudenski AS, Naylor BA, Treacher DF, Turner RC. Homeostasis model assessment: insulin resistance and B-cell function from fasting plasma glucose and insulin concentrations in man. Diabetologia 1985; 28: 412-419.
11. Baba S, Osakabe N, Kato Y, Natsume M, Yasuda A, Kido T et al. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. Am J Clin Nutr 2007; 85: 709-717.
12. Mellor DD, Atkin SL, Kilpatrick ES, Beckett S, Sathyapalan T. Effect of chocolate on quality of life in people with Type 2 diabetes. Diabet Med 2009; 26 (Suppl 1): 49.
13. Cooper KA, Donovan JL, Waterhouse AL, Williamson G. Cocoa and health: a decade of research. Br J Nutr 2008; 99: 1-11.