Thursday July 2, 2015 (foodconsumer.org) -- A new study in clinical Nutrition suggests that eating a moderate amount of chocolate may help reduce the risk of diabetes mellitus in healthy people.

The study led by James A. Greenberg from Brooklyn College of the City University of New York in Brooklyn, New York, USA showed that eating chocolate 2 to 6 times per week was associated with 34% reduced risk for diabetes mellitus.

Lab and rodent studies have already yielded evidence suggesting that chocolate can enhance insulin sensitivity, and a recent Japanese epidemiological study found an inverse association between long-term chocolate consumption and risk of diabetes mellitus, which prompted researchers to conduct the current study. 

The current study was based on data from 7802 participants in the prospective Atherosclerosis Risk in Communities Cohort.   The participants were followed up for 13.3 years during which 861 cases of diabetes mellitus were identified.

The study also found consuming one serving of chocolate per day or more was not associated with risk of diabetes mellitus.

The potential benefit was found applicable to those without preexisting chronic diseases or health conditions such as diabetes mellitus, heart attack, stroke and cancer.

Early studies have shown the association between eating chocolate (dark chocolate) and lower risk of cardiovascular disease and mortality.  (David Liu)

James A. Greenberg, Chocolate intake and diabetes risk, Clinical Nutrition, Volume 34, Issue 1, February 2015, Pages 129–133