Radio Cadena Agramonte emisiora de Camagüey
UK, Dec 6 - Eating dark chocolate, but not milk chocolate, is associated with a lower risk of developing type 2 diabetes, showed a new study published on Wednesday by the British Medical Journal.
People who ate five or more servings of dark chocolate per week had a significantly lower risk, 21 percent, of developing the disease, say scientists who analyzed data accumulated over 25 years.
"Type 2 diabetes is a multifactorial disease, characterized by insulin resistance and deficient insulin secretion, which can lead to numerous serious complications such as cardiovascular disease, kidney failure and vision loss," explain the authors of the work.
In the framework of the research, the analysis of food frequency questionnaires, carried out every four years, examined the link between the disease and total chocolate consumption in 192,208 people, and the type of chocolate - dark or milk - in 111,654 people.
At the same time, the experts noted that participants who consumed five or more servings per week of any chocolate showed a 10% lower rate of type 2 diabetes compared to those who never or rarely consumed chocolate.
"Our findings suggest that not all chocolate is created equal. For any chocolate lover, this is a reminder that making small choices, such as choosing dark chocolate instead of milk chocolate, can make a positive difference in your health," said Binkai Liu, lead author of the study. (Text and Photo: Cubasí)
