Avoid Diabetes With Chocolate? Study Says YES

Eating higher amounts of chocolate could reduce the risk of type 2 diabetes. No, really!

Researchers at the University of East Anglia and King's College of London found that eating high levels of flavonoids, such as anthocyanins and other compounds, which are contained in chocolate, tea and other certain foods like berries, has been linked to lowering insulin resistance and better controlling blood sugar levels levels.

"Laboratory studies have shown these types of foods might modulate blood glucose regulation -- affecting the risk of type 2 diabetes," Aedin Cassidy from UEA's Norwich Medical School said in a statement. "Until now, little has been know about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans."

Researchers recruited upwards of 2,000 women and examined the benefits of eating certain sub-groups of flavonoids, substances in plants essential for a number of living functions.

The study focused on flavones, a type of flavonoid found in herbs and vegetables like parsley, thyme and celery, as well as anthocyanins, flavonoids found in berries, red grapes, wine and other red or blue-colored fruits and vegetables.

Study participants filled out a food questionnaire designed to estimate total dietary flavonoid intake, along with the intakes from six flavonoid subclasses. The women provided blood samples, which researchers checked for evidence of both glucose regulation and inflammation.

"We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance. High insulin resistance is associated with Type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds...are less likely to develop the disease," Cassidy said.

Researchers discovered also that flavonoids don't just protect against diabetes, but they lower inflammation , which can be associated with diabetes, obesity, cardiovascular disease, and cancer.

The scientific team found as well that those who consumed the most flavone compounds had improved levels of adiponectin, a protein the helps regulate a number of metabolic processes including glucose levels,

The study was published in a recent issue of the Journal of Nutrition.