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

D.D. Mellor, T. Sathyapalan, E.S. Kilpatrick, S. Beckett, S.L. Atkin

Research output: Contribution to journalArticlepeer-review


Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.

Methods Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo‐controlled double‐blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8 weeks and then crossed over after a 4‐week washout period. Changes in weight, glycaemic control, lipid profile and high‐sensitivity C‐reactive protein were measured at the beginning and at the end of each intervention.

Results HDL cholesterol increased significantly with high polyphenol chocolate (1.16 ± 0.08 vs. 1.26 ± 0.08 mmol/l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 ± 0.4 vs. 4.1 ± 0.4 mmol/l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.

Conclusion High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.
Original languageEnglish
Pages (from-to)1318–1321
JournalDiabetic Medicine
Issue number11
Publication statusPublished - Nov 2010


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