A study published in The BMJ has revealed a potential link between dark chocolate consumption and a reduced risk of developing type 2 diabetes (T2D). Conducted by researchers from the Harvard T.H. Chan School of Public Health, the study analyzed data from three large U.S. cohorts to assess how different types of chocolate affect diabetes risk.

The research included 192,208 participants who were free of T2D, cardiovascular disease, or cancer at the beginning of the study. Over 4,829,175 person-years of follow-up, 18,862 cases of T2D were identified. The findings showed that individuals consuming five or more servings of chocolate per week had a 10% lower risk of developing T2D compared to those who rarely or never ate chocolate.

Notably, the type of chocolate consumed made a significant difference. Dark chocolate was associated with a substantial 21% lower risk of T2D among those consuming five or more servings weekly. Furthermore, the researchers observed a dose-response relationship, with each additional serving of dark chocolate per week linked to a 3% reduction in diabetes risk. In contrast, milk chocolate showed no significant association with T2D risk.

Lead researcher Binkai Liu highlighted the implications of these findings, noting that choosing dark chocolate over milk chocolate could make a meaningful difference in health. While dark chocolate’s benefits are thought to stem from its higher flavonoid content, two authors of the study disclosed connections to nutrition companies, including Mars Edge, which readers should consider when interpreting the results.

This research underscores the potential health advantages of dark chocolate, offering a sweet and simple dietary choice for those looking to reduce their diabetes risk.