Effects of cocoa products/dark chocolate on serum lipids: a meta-analysis

Tokede OA, Gaziano JM, Djoussé L · European Journal of Clinical Nutrition · 2011 May 11

DOI 10.1038/ejcn.2011.64

Objective

The objective was to examine the effects of dark chocolate/cocoa product consumption on the lipid profile using published trials.

Conclusions

These current analyses are consistent with beneficial effects of dark chocolate/cocoa product consumption on LDL and neutral effects on TG and HDL in a short-term intervention. Dark chocolate also appears to be a more effective matrix for delivering flavanols than cocoa beverages.

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Insights

Consumption of dark chocolate and cocoa products has been shown to significantly reduce serum levels of low-density lipoprotein (LDL) and total cholesterol (TC), indicating potential cardiovascular benefits.

The research aimed to investigate the impact of dark chocolate and cocoa product consumption on lipid profiles, particularly focusing on LDL, TC, high-density lipoprotein (HDL), and triglycerides (TG). A thorough literature search identified 10 clinical trials involving 320 participants, with intervention durations ranging from 2 to 12 weeks. The analysis revealed a significant reduction in both LDL (difference in means: -5.90 mg/dl) and TC (difference in means: -6.23 mg/dl) levels following the consumption of dark chocolate or cocoa products. However, no statistically significant effects were observed for HDL and TG. These findings suggest short-term beneficial effects on total and LDL cholesterol with no major impact on HDL and TG.