Daily Chocolate Intake Linked to Lower Risk of Diabetes, Heart Disease

Author: Honor Whiteman (Published April 29, 2016)

Abstract:

Too many sweets in your diet can lead to serious health conditions. Concerns such as tooth decay and, worse, obesity may occur because of their high fat and sugar content. Yet the latest study published in the British Journal of Nutrition (BJN) tries to bend this belief. It states that daily and modest intake of sweets may yield major health gains. This result is true with phytochemical-rich foods such as dark chocolate.

As part of the Observation of Cardiovascular Risk in Luxembourg study, Luxembourg Institute of Health and partner schools analyzed the chocolate intake of 1,153 people, aged 18-69. The results suggest that eating a piece of chocolate each day may prevent adult onset diabetes and insulin resistance. Professor Saverio Stranges and his colleagues noted such findings.

In the research, more than 80 percent of the participants claimed to consume an average of 24.8g of chocolate a day. Those who ate 100g of chocolate daily had reduced insulin resistance and improved liver enzymes. The results remained even after noting the age, sex, education, lifestyle, and diet of the members, such as drinking coffee and tea. They counted both drinks because they may be high in polyphenols. Such chemicals may spur the effects of chocolate on cardiometabolic risks.

Scholars found that members who claimed to consume chocolates were more active, younger, and better educated than those who claimed not to eat them daily. Still, Prof. Stranges noted that knowing how manufactured chocolates with more calories differ from natural chocolates produced from cocoa is important. Likewise in the article, they resolved that their research team should examine, research, and perform random control to prove their analysis better.

Conclusion:

With the manner Honor Whiteman, the author, wrote the content, it would  be better if she focused on the gains of eating dark chocolate or cocoa itself. From further reading, dark chocolate offers more gains, which could support the above claims. The article should highlight the rewards of consuming natural chocolate to make the point crisper.

Whiteman, though, did great by adding resources and links that would support the article published in BJN. Her write-up is organized and readable. She, likewise, defined medical jargons using simple words that will help readers understand the details better.

Overall, and once proven, persons with diabetes, heart problems, and obesity, can now have a healthier sweet source. This study may help find novel cures for various diseases. In the same way, it promotes the value and eating of natural chocolates over synthetic ones.

Definition of Terms

  • Flavonoids – molecules that can prevent a few forms of cell damage
  • Insulin Resistance – a condition in which the body produces insulin but does not use it effectively
  • Polyphenols – act as antioxidants; protect cells and body chemicals against damage caused by free radicals, reactive atoms that add to tissue harm in the body.
  • Cardiometabolic Risk – refers to a person’s likelihood of developing diabetes, heart disease, or stroke
  • Phytochemical – a plant-derived chemical not considered as an essential nutrient in the human diet but believed to have beneficial health effects
  • Detrimental – harmful

Source: http://www.medicalnewstoday.com/articles/309741.php

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