Insights & Discussion
Consumption of chocolate shows a possible slight reduction in risk for coronary heart disease and stroke, with no association with other chronic diseases studied.
Researchers analyzed information available up to July 2018 from PubMed, Embase, and Web of Science, focusing on prospective studies evaluating the correlation between chocolate intake and rates of all-cause mortality, coronary heart disease, stroke, heart failure, type 2 diabetes, colorectal cancer, and hypertension. Meta-analyses using random-effects models were performed, comparing highest and lowest intake categories, and applying linear and non-linear dose-response studies. The NutriGrade scoring system was utilized to assess the credibility of the evidence obtained.
The study's findings were based on 27 identified investigations. It was discovered through linear dose-response meta-analyses that there were no associations of heart failure and type 2 diabetes with each 10 g/day increase in chocolate intake. A small inverse association was found for the risk of coronary heart disease and stroke with each 10 g/day increase in chocolate consumption. The credibility of the evidence was found to be either very low (for all-cause mortality, heart failure, type 2 diabetes, colorectal cancer, or hypertension) or low (for coronary heart disease, stroke).
Discover Related Insights
Moderate chocolate consumption (up to 6 servings per week) is linked to a decreased risk of coronary heart disease, stroke, and diabetes, according to a meta-analysis of prospective studies.
2017 Nutrients Chocolate Consumption and Risk of Coronary Heart Disease, Stroke, and Diabetes: A Meta-Analysis of Prospective Studies Yuan S, Li X, Jin Y, Lu J
Systematic Review Heart Disease Stroke Type 2 Diabetes
The meta-analysis included 14 prospective studies with a total of 508,705 participants, spanning follow-up durations of 5 to 16 years. The systematic search covered PubMed and Embase through March 2017. Relative risks (RRs) and 95% confidence intervals (CIs) were pooled using random effect models. The study explored the association between chocolate intake and the risk of CHD, stroke, and diabetes, analyzing data on the highest versus lowest chocolate consumption.
The findings indicate that higher chocolate consumption is associated with a reduced risk of CHD, stroke, and diabetes. The relationship follows a nonlinear pattern, with little additional risk reduction observed when consuming chocolate beyond 3 servings per week for CHD and stroke. For diabetes, the peak protective effect emerged at 2 servings per week, with no additional benefit noted beyond 6 servings per week. The study suggests that consuming chocolate in moderation (up to 6 servings per week) may be optimal for preventing these cardiometabolic disorders.
The authors themselves identify that: unfortunately, food frequency questionnaires used in all included studies did not distinguish between dark and milk chocolate consumption. Therefore, a potential protective effect of dark chocolate might be attenuated by that of other types of chocolate.
—Jinnan C 25 Nov 2023