Researchers have found that having a dark chocolate bar daily, could reduce the risk of developing diabetes and heart diseases.
The study, published in the British Journal of Nutrition, was conducted by the Luxembourg Institute of Health (LIH), the University of Warwick Medical School, the University of South Australia and the University of Maine.
For the study, the researchers analyzed data of 1,153 people aged 18-69 years old who were part of the Observation of Cardiovascular Risk in Luxembourg study.
It was found that those who ate 100 g of chocolate a day-equivalent to a bar-had reduced insulin resistance and improved liver enzymes.
Insulin sensitivity is a well-established risk factor to cardiovascular disease. The findings were published in the British Journal of Nutrition.
Prof Saverio Stranges, Visiting Academic at the University of Warwick Medical School and Scientific Director of the Department of Population Health at LIH said: “Given the growing body of evidence, including our own study, cocoa-based products may represent an additional dietary recommendation to improve cardio-metabolic health; however, observational results need to be supported by robust trial evidence.
“Potential applications of this knowledge include recommendations by healthcare professionals to encourage individuals to consume a wide range of phytochemical-rich foods, which can include dark chocolate in moderate amounts. However, it is important to differentiate between the natural product cocoa and the processed product chocolate,
which is an energy-dense food. Therefore, physical activity, diet and other lifestyle factors must be carefully balanced to avoid detrimental weight gain over time.”