Dark Chocolate: An Obesity Paradox or a Culprit for Weight Gain?

Farhat, Grace; Drummond, Sandra; Fyfe, Lorna; Al-Dujaili, Emad A S

doi:10.1002/ptr.5062

Cited by 29 publications

(26 citation statements)

References 66 publications

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“…While several short-term (i.e., 2–8 weeks) studies have examined changes in body weight following consumption of chocolate, only one study, performed in overweight and obese women, has compared the effects of chocolate against non-chocolate intake specifically on changes in body weight and composition during energy restriction [34,35]. In this feasibility study, inclusion of a dark chocolate or non-chocolate sweet snack as part of the diet resulted in losses in fat mass, body weight and body fat percentage, with no significant differences between the two snack groups.…”

Section: Negative Effectsmentioning

confidence: 99%

“…In this feasibility study, inclusion of a dark chocolate or non-chocolate sweet snack as part of the diet resulted in losses in fat mass, body weight and body fat percentage, with no significant differences between the two snack groups. However, the sample size of this pilot study was small, and outcomes were limited to body composition and without further exploration of biomarkers of metabolic health [34]. …”

Section: Negative Effectsmentioning

confidence: 99%

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Use of dark chocolate for diabetic patients: a review of the literature and current evidence

Shah

Alweis

Najim

et al. 2017

Journal of Community Hospital Internal Medicine Perspectives

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Dietary changes are a major lifestyle factor that can influence the progression of chronic diseases such as diabetes. Recently, flavanols, a subgroup of plant-derived phytochemicals called flavonoids, have gained increasing attention, due to studies showing an inverse correlation between dietary intake of flavanols and incidence of diabetes. Flavanoids in the cocoa plant may ameliorate insulin resistance by improving endothelial function, altering glucose metabolism, and reducing oxidative stress. Oxidative stress has been proposed as the main culprit for insulin resistance. The well-established effects of cocoa on endothelial function also points to a possible effect on insulin sensitivity. The relationship between insulin resistance and endothelial function is a reciprocal one. Overall, the evidence from these studies suggests that cocoa may be useful in slowing the progression to type 2 diabetes and ameliorating insulin resistance in metabolic syndrome. Additionally, results from several small studies indicate that cocoa may also have therapeutic potential in preventing cardiovascular complications in diabetic patients. Studies highlighting the potential of cocoa-containing diets, in large-randomized controlled trials should be performed which might give us a better opportunity to analyze the potential health-care benefit for reducing the risk of complications in diabetic patients at molecular level.

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Section: Negative Effectsmentioning

confidence: 99%

Section: Negative Effectsmentioning

confidence: 99%

Use of dark chocolate for diabetic patients: a review of the literature and current evidence

Shah

Alweis

Najim

et al. 2017

Journal of Community Hospital Internal Medicine Perspectives

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“…Therefore, 36 a transport system is required, called the carnitine shuttle system, catalyzed by carnitine vii.…”

mentioning

confidence: 99%

Phytochemicals in regulating fatty acid β-oxidation: Potential underlying mechanisms and their involvement in obesity and weight loss

Rupasinghe

Sekhon-Loodu

Mantso

et al. 2016

Pharmacology & Therapeutics

151

111

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Citation: Rupasinghe, Vasantha, Sekhhon-Loodu, Satvir, Mantso, Theodora and Panagiotidis, Mihalis (2016) Northumbria University has developed Northumbria Research Link (NRL) to enable users to access the University's research output. Copyright © and moral rights for items on NRL are retained by the individual author(s) and/or other copyright owners. Single copies of full items can be reproduced, displayed or performed, and given to third parties in any format or medium for personal research or study, educational, or not-for-profit purposes without prior permission or charge, provided the authors, title and full bibliographic details are given, as well as a hyperlink and/or URL to the original metadata page. The content must not be changed in any way. Full items must not be sold commercially in any format or medium without formal permission of the copyright holder. The full policy is available online: http://nrl.northumbria.ac.uk/policies.html This document may differ from the final, published version of the research and has been made available online in accordance with publisher policies. To read and/or cite from the published version of the research, please visit the publisher's website (a subscription may be required.) lipase, acetyl-coA carboxylase, carnitine acyl transferase and peroxisome proliferator-activated receptor gamma coactivator-1. In this review article, we discuss selected phytochemicals in relation to their integrated functionalities and specific mechanisms for weight loss.

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“…Moreover, another study found that smelling or ingesting 30 g of dark chocolate suppresses the appetite through the involvement of decreased ghrelin, the hunger hormone [27]. However, dark chocolate's effect on satiety might be a function of its intense flavor from its high cocoa content and high fat content that increases gastrointestinal transit time [28].…”

Section: Discussion Chocolate Consumption Chocolate Health Beliefs mentioning

confidence: 99%

Chocolate Consumption and Health Beliefs and its Relation to BMI in College Students

Yeh¹

2016

OWL

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Objective: To evaluate chocolate consumption, its association with Body Mass Index (BMI), and the relationship between health beliefs about chocolate and its consumption in college students. Methods:In 2013, a paper and electronic survey was conducted to assess personal health information, type of chocolate consumed, its typical serving size, and frequency of consumption. A series of statements pertaining to chocolate consumption and health beliefs was assessed using a five-point Likert scale. The survey was conducted between May 1 and August 5, 2013 and recruited participants from a multi-ethnic population of students and employees of an urban college.Results: Participants (n=553) were 66.7% female, mean age of 23.75 years (SD=7.40) and a mean BMI of 23.61 (SD=5.11). Milk chocolate was consumed by 40% of participants and 28.4% consumed dark chocolate. Most respondents ate a small-medium or medium-large serving size of chocolate (66.8%) and consumed chocolate several times a week (48.9%). A significant association was observed with milk chocolate consumed in large serving sizes, whereas dark chocolate was consumed in small serving sizes (p=0.001). In comparison to males, females were more likely to have consumed dark chocolate (p<0.001) and in smaller servings sizes (p<.001). Racial/ethnic differences were observed with Whites consuming more dark chocolate and other racial/ethnic groups consuming more milk chocolate (p<0.001), while African-Americans and Asians consumed larger serving sizes (p=0.013). Most respondents agreed with a statement that dark chocolate is the healthiest chocolate (74.1%), this belief was stronger among females as compared to males (p<.001). While most chocolate health beliefs were similar between genders and racial and ethnic groups, males, African-Americans, and Hispanics held stronger beliefs that all chocolate is good for one's health (p<.05). BMI was not associated with chocolate consumption nor was health beliefs about chocolate. Conclusion:Our findings showed that this group of college-aged students tended to consume milk chocolate most commonly. Racial/ethnic and gender differences were observed in consumption and general health beliefs of chocolate. No association was observed between BMI and type of chocolate consumption, or between BMI and chocolate health beliefs.Citation: Ming-Chin Yeh, Platkin C, Estrella P, MacShane C, Allinger D, et al. (2016) Cocoa and its polyphenols have been shown to prevent or slow down the progression of cancer by diminishing intracellular reactive oxygen species production, enhance the activity of endogenous antioxidant enzymes, act as a radical scavengers, prevent oxidative damage to DNA, inhibit inflammatory mediators, and induce apoptosis in cancer cells [14]. For instance, cocoa was shown to be chemo-protective as it induced antioxidant enzymes and suppressed the expression of inflammatory mediators in a mouse model of colitis-associated cancer cells [15]. Another study found that a polyphenolic cocoa extract had an antioxidant effec...

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Dark Chocolate: An Obesity Paradox or a Culprit for Weight Gain?

Cited by 29 publications

References 66 publications

Use of dark chocolate for diabetic patients: a review of the literature and current evidence

Use of dark chocolate for diabetic patients: a review of the literature and current evidence

Phytochemicals in regulating fatty acid β-oxidation: Potential underlying mechanisms and their involvement in obesity and weight loss

Chocolate Consumption and Health Beliefs and its Relation to BMI in College Students

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