Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women

Marsh, Channa E.; Green, Daniel; Naylor, Louise H.; Guelfi, Kym J.

doi:10.1016/j.appet.2017.05.050

Cited by 12 publications

(14 citation statements)

References 33 publications

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“…Consistent with our results, it has been observed that a diet enriched in flavonoids (provided by dark chocolate, dehydrated apple and green tea; giving an approximate daily dose of epicatechin of 425 mg), added to antihypertensive treatment, decreases leptin levels in young hypertensive patients 51 . By contrast, acute intake of dark chocolate failed to modify leptin levels in postmenopausal women 52 .…”

Section: Journal Name Articlementioning

confidence: 78%

Chronic flavanol-rich cocoa powder supplementation reduces body fat mass in endurance athletes by modifying the follistatin/myostatin ratio and leptin levels

et al. 2020

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Section: Journal Name Articlementioning

confidence: 78%

Chronic flavanol-rich cocoa powder supplementation reduces body fat mass in endurance athletes by modifying the follistatin/myostatin ratio and leptin levels

et al. 2020

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“…For example, cocoa pods collected from T. cacao are processed into nibs, cocoa liquor, cocoa butter, and cocoa powder, then alkalized to improve solubility, alter color, and modify flavor ( 63 ). The resulting variable changes in amino acids ( 64 ), polyphenols ( 65 ), methylxanthines including theobromine ( 66 ), and other functional compounds of cocoa products ( 63 ) contradict our goal to test a simple cocoa extract supplement that preserves the known bioactive contents of the cocoa bean without adding excessive sugar, saturated fat, and calories ( 67 ).…”

Section: Discussionmentioning

confidence: 99%

Effect of cocoa flavanol supplementation for the prevention of cardiovascular disease events: the COcoa Supplement and Multivitamin Outcomes Study (COSMOS) randomized clinical trial

Sesso

Manson

Aragaki

et al. 2022

The American Journal of Clinical Nutrition

106

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Background Cocoa extract is a source of flavanols that favorably influence vascular risk factors in small and short-term trials, yet effects on clinical cardiovascular events are untested. Objectives We examined whether cocoa extract supplementation decreases total cardiovascular disease (CVD) among older adults. Methods We conducted a randomized, double-blind, placebo-controlled, two-by-two factorial trial of cocoa extract supplementation and multivitamins for prevention of CVD and cancer among 21,442 U.S. adults (12,666 women aged ≥ 65 years and 8,776 men aged ≥ 60 years) free of major CVD and recently diagnosed cancer. Intervention phase was June 2015 through December 2020. This article reports on the cocoa extract intervention. Participants were randomly assigned to a cocoa extract supplement (500 mg/d flavanols, including 80 mg (–)-epicatechins) or placebo. The primary outcome was a composite of confirmed incident total cardiovascular events, including myocardial infarction (MI), stroke, coronary revascularization, cardiovascular death, carotid artery disease, peripheral artery surgery, and unstable angina. Results During a median follow-up of 3.6 years, 410 participants taking cocoa extract and 456 taking placebo had confirmed total cardiovascular events (hazard ratio [HR], 0.90; 95% confidence interval [CI], 0.78, 1.02; P = 0.11). For secondary endpoints, HRs were 0.73 (95% CI, 0.54, 0.98) for CVD death, 0.87 (95% CI, 0.66, 1.16) for MI, 0.91 (95% CI, 0.70, 1.17) for stroke, 0.95 (95% CI, 0.77, 1.17) for coronary revascularization, neutral for other individual cardiovascular endpoints, and 0.89 (95% CI, 0.77, 1.03) for all-cause mortality. Per-protocol analyses censoring follow-up at nonadherence supported a lower risk of total cardiovascular events (HR, 0.85; 95% CI, 0.72, 0.99). There were no safety concerns. Conclusion Cocoa extract supplementation did not significantly reduce total cardiovascular events among older adults but reduced CVD death by 27%. Potential reductions in total cardiovascular events were supported in per-protocol analyses. Additional research is warranted to clarify whether cocoa extract may reduce clinical cardiovascular events.

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“…While the volunteers had an increase of energy intake due to chocolate’s extra calories (extra 542 kcal) as compared to the non‐chocolate condition, they spontaneously reduced their ad libitum energy intake by 16% when eating chocolate in the morning. This happened even though females consumed milk chocolate that has been shown to have less of an effect in decreasing appetite than dark chocolate 31 . Specific components of chocolate, such as epicatechin, may be accounting for this compensatory effect 32 .…”

Section: Discussionmentioning

confidence: 99%

“…This happened even though females consumed milk chocolate that has been shown to have less of an effect in decreasing appetite than dark chocolate. 31 Specific components of chocolate, such as epicatechin, may be accounting for this compensatory effect. 32 Indeed, participants had an increase in total polyphenols of 854.3 mg (mainly epicatechin and catechin) per day due to milk chocolate (100 g), while no differences were found in the other polyphenols content in the rest of the diet, when eating ad libitum.…”

Section: Discussionmentioning

confidence: 99%

Timing of chocolate intake affects hunger, substrate oxidation, and microbiota: A randomized controlled trial

et al. 2021

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Eating chocolate in the morning or in the evening/at night, may differentially affect energy balance and impact body weight due to changes in energy intake, substrate oxidation, microbiota (composition/function), and circadian‐related variables. In a randomized controlled trial, postmenopausal females (n = 19) had 100 g of chocolate in the morning (MC), in the evening/at night (EC), or no chocolate (N) for 2 weeks and ate any other food ad libitum. Our results show that 14 days of chocolate intake did not increase body weight. Chocolate consumption decreased hunger and desire for sweets (P < .005), and reduced ad libitum energy intake by ~300 kcal/day during MC and ~150 kcal/day during EC (P = .01), but did not fully compensate for the extra energy contribution of chocolate (542 kcal/day). EC increased physical activity by +6.9%, heat dissipation after meals +1.3%, and carbohydrate oxidation by +35.3% (P < .05). MC reduced fasting glucose (4.4%) and waist circumference (−1.7%) and increased lipid oxidation (+25.6%). Principal component analyses showed that both timings of chocolate intake resulted in differential microbiota profiles and function (P < .05). Heat map of wrist temperature and sleep records showed that EC induced more regular timing of sleep episodes with lower variability of sleep onset among days than MC (60 min vs 78 min; P = .028). In conclusion, having chocolate in the morning or in the evening/night results in differential effects on hunger and appetite, substrate oxidation, fasting glucose, microbiota (composition and function), and sleep and temperature rhythms. Results highlight that the “when” we eat is a relevant factor to consider in energy balance and metabolism.

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Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women

Abstract: Dark chocolate attenuates subsequent food intake in postmenopausal women, compared to the impact of milk and white chocolate consumption.

Cited by 12 publications

References 33 publications

Chronic flavanol-rich cocoa powder supplementation reduces body fat mass in endurance athletes by modifying the follistatin/myostatin ratio and leptin levels

Chronic flavanol-rich cocoa powder supplementation reduces body fat mass in endurance athletes by modifying the follistatin/myostatin ratio and leptin levels

Effect of cocoa flavanol supplementation for the prevention of cardiovascular disease events: the COcoa Supplement and Multivitamin Outcomes Study (COSMOS) randomized clinical trial

Timing of chocolate intake affects hunger, substrate oxidation, and microbiota: A randomized controlled trial

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