Cocoa Powder Benefits Cholesterol and Inflammation in Individuals with Type 2 Diabetes

New research shows that cocoa powder, which is derived from cacao beans (the same beans used for chocolate), benefits cholesterol and inflammation levels in diabetic patients. Published in the Journal of Diabetes and Metabolic Disorders, the six week trial included 100 individuals with type 2 diabetes. In the cocoa group, each individual consumed 10 grams of cocoa powder in milk twice daily; participants in the control group drank just milk. Those receiving cocoa saw a significant reduction in total cholesterol (-16.5%), tryglericide levels (-13.3%), and several inflammatory markers such as necrosis factor alpha. In contrast, the control group experienced more modest changes in total cholesterol (-5.08%) and triglyceride (-3.99%) levels. Cocoa consumption did lead to a reduction in “good” HDL cholesterol (-7.58%), although other research has shown that cocoa positively benefits HDL levels. Otherwise, the new study supports previous scientific work done on cocoa’s cholesterol-lowering and anti-inflammatory effects.

Source: Journal of Diabetes and Metabolic Disorders

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