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:: Volume 8, Issue 2 (Summer 2013) ::
2013, 8(2): 21-30 Back to browse issues page
The effects of dark chocolate on lipid profile, apo-lipoprotein A-1, apo-lipoprotein B and inflammation in type-2 diabetic patients: A randomized clinical trial
N Haghighat, A Rostami, Sh Eghtesadi , F Shidfar, I Heidari, AF Hoseini
Abstract:   (10693 Views)
Background and objective: Dark chocolate has received the attention of researchers due to its cardiovascular protective effects. The purpose of this study was to determine the effects of 8 weeks consumption of dark chocolate on the lipid profile, apo-lipoprotein A-1 (Apo A1), apo-lipoprotein B (Apo B), and hs-CRP in type-2 diabetic patients. Materials and methods: This clinical trial was conducted on 69 diabetic patients randomly assigned to one of two (intervention and control) groups. The intervention (n=32) and control (n=28) groups received daily, for 8 weeks, 25 gr dark chocolate (containing 450mg polyphenols) and a similar amount of white chocolate, respectively. At the beginning and at the end of the period, blood samples were collected to measure total cholesterol, LDL-c, HDL-c, TG, Apo A1, Apo B, and hs-CRP. In addition, anthropometric measurements were made and data were gathered on physical activity, blood pressure and food intake and compared between the 2 groups Results: The intervention brought about statistically significant reductions in the blood levels of TG (p=0.007), apo-lipoprotein A-1 (p=0.045), apo-lipoprotein B (p=0.01) and hs-CRP (p=0.005).There were no significant differences in either group with regard to serum total cholesterol, LDL-c or HDL-c levels at the end of the period neither were observed any intergroup differences. Conclusion: The findings suggest that polyphenol-rich dark chocolate may have desirable effects on the blood triglyceride, apo-lipoproteins A-1 and B and hs-CRP levels in diabetic patients, with no effect on the lipid profile. Keywords: Dark chocolate, Lipid profile, Inflammation, Apolipoprotein, Type-2 diabetes
Keywords: Dark chocolate, Lipid profile, Inflammation, Apolipoprotein, Type-2 diabetes
Full-Text [PDF 227 kb]   (2215 Downloads)    
Type of Study: Research | Subject: nutrition
Received: 2013/10/28 | Accepted: 2013/11/19 | Published: 2013/11/19
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Haghighat N, Rostami A, Eghtesadi S, Shidfar F, Heidari I, Hoseini A. The effects of dark chocolate on lipid profile, apo-lipoprotein A-1, apo-lipoprotein B and inflammation in type-2 diabetic patients: A randomized clinical trial. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 8 (2) :21-30
URL: http://nsft.sbmu.ac.ir/article-1-1336-en.html


Volume 8, Issue 2 (Summer 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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