Ali Rostami - Department of Clinical Nutrition, School of Nutrition and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Mohammad Khalili - Assistant Professor, Neurosciences Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Neda Haghighat - PhD Candidate, Department of Nutrition, School of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Shahryar Eghtesadi - Professor, Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
Farzad Shidfar - Professor, Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
Iraj Heidari - Associate Professor, Department of Endocrinology, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
Soraiya Ebrahimpour-Koujan - Department of Biochemistry and Diet Therapy, School of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Maryam Eghtesadi - Research Assistant, Department of Research, School of Medicine, Islamic Azad University, Tehran Medical Branch, Tehran, Iran

BACKGROUND: The aim was to examine the effects of high-cocoa polyphenol-rich chocolate on lipid profiles, weight, blood pressure, glycemic control, and inflammation in individuals with Type ۲ diabetes and hypertension. METHODS: Sixty individuals [۳۲ in dark chocolate group (DCG) and ۲۸ in white chocolate group (WCG)] with Type ۲ diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind study. Subjects were randomized to consume ۲۵ g DCG or WCG for ۸ weeks. Changes in weight, blood pressure, glycemic control, lipid profile, and high sensitive C-reactive protein (hsCRP) were measured at the beginning and end of the intervention. This clinical trial was registered at the Iranian registry of clinical trials. RESULTS: In DCC group, compared with baseline, serum levels of Apo A-۱ (P = ۰.۰۴۵) was increased and fasting blood sugar (FBS) (P = ۰.۰۲۷), hemoglobin A۱c (HbA۱c) (P = ۰.۰۲۵), Apo B (P = ۰.۰۱۲) and Log of hsCRP (P = ۰.۰۴۳) levels were decreased at the end of study. No changes were seen within the WCG in studied parameters. High polyphenol chocolate consumption compared to white chocolate resulted in significant decrease in of systolic (−۵.۹۳ ± ۶.۲۵ vs. −۱.۰۷ ± ۷.۹۷ mmHg, P = ۰.۰۰۴) and diastolic blood pressure (−۶.۴ ± ۶.۲۵ vs. ۰.۱۷ ± ۷.۹ mmHg, P = ۰.۰۰۲), FBS (−۷.۸۴ ± ۱۹.۱۵ vs. ۴.۰۰ ± ۲۰.۵۸ mg/dl, P = ۰.۰۱۹) over the course of ۸ weeks of daily chocolate consumption neither weight nor body mass index and TG levels altered from baseline. CONCLUSION: High polyphenol chocolate is effective in improving TG levels in hypertensive patients with diabetes and decreasing blood pressure and FBS without affecting weight, inflammatory markers, insulin resistance or glycemic control.   

Chocolate, Polyphenols, Type ۲ Diabetes, Cardiovascular Risk, Lipid Profile, High Density Lipoprotein Cholesterol, Apolipoprotein