Specific compounds within cocoa promote the release of insulin and may help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry.
Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.
Diabetes UK says there are not enough cocoa flavanols in chocolate to benefit diabetics after a study found that a cocoa extract could help people with the condition regulate insulin levels.
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
Supplements of vitamin K1 may reduce the development of insulin resistance in older men, and thereby offer protection against diabetes, suggests a new study.
Hydrocolloid ingredients commonly used as gelling agents,
emulsifiers and stabilizers may also have benefits for diabetics,
suggests new research from the Dow Chemical Company.
Eating more magnesium-rich foods, like green leafy vegetables and
nuts, may reduce the risk of type-2 diabetes, suggests a
meta-analysis of observational studies.
Greater understanding of an internal clock that controls how much
we eat, could contribute to the fight against obesity, say
scientists, pinpointing "something deep within the brain."
As EU Commissioner Kyprianou launches a new platform involving the
food industry and stakeholders to tackle rising obesity levels, new
research finds influences on diabetes - obesity link could be much
more than food, reports Lindsey...
Another study on chocolate finds that the dark variety decreases
blood pressure and improves insulin sensitivity in healthy people,
lending weight to its potential for heart health.
