Harvard study reveals dark chocolate can lower type 2 diabetes risk by over 20%

In a significant study conducted by researchers from Harvard University, the chocolate consumption habits of over 300,000 healthy individuals were tracked for an average of 25 years. This research focused on the link between chocolate type and the risk of developing type 2 diabetes, specifically differentiating between dark chocolate and its milk counterpart. Findings indicated that individuals who consumed dark chocolate regularly, defined as at least five times a week, had a 10% lower risk of developing this metabolic disease compared to those who rarely or never indulged in chocolate. The study, which was published in The BMJ, highlights the importance of chocolate subtype since it varies in cocoa content, sugar, and milk. In particular, the flavanols found in dark chocolate have been noted for their potential to improve heart health and diminish the likelihood of type 2 diabetes onset. In contrast, the consumption of milk chocolate was associated with a higher risk of weight gain, potentially due to its higher sugar content. While the benefits of dark chocolate consumption are noteworthy, health experts advise moderation and suggest it should not be viewed as a primary strategy for diabetes prevention. Dr. Lucy Chambers from Diabetes UK emphasized that while enjoying dark chocolate is acceptable in moderation, it should not replace established health practices aimed at reducing diabetes risk.