The effects of dark chocolate on lipid profile, apo-lipoprotein A-1, apo-lipoprotein B and inflammation in type-2 diabetic patients: A randomized clinical trial

Dark chocolate has received the attention of researchers due to its cardiovascular protective effects. The purpose of this study was to determine the effects of 8 weeks consumption of dark chocolate on the lipid profile، apo-lipoprotein A-1 (Apo A1)، apo-lipoprotein B (Apo B)، and hs-CRP in type-2 diabetic patients. This clinical trial was conducted on 69 diabetic patients randomly assigned to one of two (intervention and control) groups. The intervention (n=32) and control (n=28) groups received daily، for 8 weeks، 25 gr dark chocolate (containing 450mg polyphenols) and a similar amount of white chocolate، respectively. At the beginning and at the end of the period، blood samples were collected to measure total cholesterol، LDL-c، HDL-c، TG، Apo A1، Apo B، and hs-CRP. In addition، anthropometric measurements were made and data were gathered on physical activity، blood pressure and food intake and compared between the 2 groups The intervention brought about statistically significant reductions in the blood levels of TG (p=0. 007)، apo-lipoprotein A-1 (p=0. 045)، apo-lipoprotein B (p=0. 01) and hs-CRP (p=0. 005). There were no significant differences in either group with regard to serum total cholesterol، LDL-c or HDL-c levels at the end of the period; neither were observed any intergroup differences. The findings suggest that polyphenol-rich dark chocolate may have desirable effects on the blood triglyceride، apo-lipoproteins A-1 and B and hs-CRP levels in diabetic patients، with no effect on the lipid profile.