Chocolate cholesterol claims spark debate

An ingredient of dark chocolate may help diabetics control dangerously high cholesterol levels, a study has revealed.

Chocolate with high levels of cocoa solids is rich in polyphenols, which other studies suggest can reduce the risk of heart disease, reports BBC News.

The Hull University study found cholesterol fell in a small number of diabetics given bars rich in this ingredient.But Diabetes UK said the high fat and sugar content would outweigh benefits.

High cholesterol levels are a particular problem for many diabetes, and are linked strongly to an increased risk of heart disease.
The Hull study, published in the journal Diabetic Medicine, tested the theory that chemicals found in cocoa beans could influence this.

A total of 12 volunteers with the type II form of the condition were given identical chocolate bars, some enriched with polyphenols, over a 16 week period.

Those given the enriched bars experienced a small improvement in their overall cholesterol "profile", with total cholesterol falling, and levels of so-called "good" cholesterol rising.

Professor Steve Atkin, who led the study, suggested that it could mean a reduction in heart risk.

He said: "Chocolate with a high cocoa content should be included in the diet of individuals with type II diabetes as part of a sensible, balanced approach to diet and lifestyle."

However, there were some concerns from researchers at Diabetes UK that the message would be interpreted as a "green light" to eat more chocolate.

They pointed out that even bars with the highest levels of cocoa solids would contain high levels of fat and sugar, and could end up doing more harm than good.