12.01.08
Indication: Inflammation
Source: J Nutr, October 2008;138(10):1939-45.
Research: Dark chocolate contains high concentrations of flavonoids that may have anti-inflammatory properties, so researchers evaluated the association between dark chocolate and serum C-reactive protein (CRP levels). The Moli-sani Project is an ongoing cohort study of men and women ages 35 years or older, randomly recruited from the general population. By July 2007, 10,994 subjects had been enrolled. Of 4849 subjects apparently free of any chronic disease, 1317 subjects who declared having eaten any chocolate during the past year and 824 subjects who ate chocolate regularly in the form of dark chocolate only were selected. High sensitivity-CRP was measured using an immunoturbidimetric method. The European Prospective Investigation into Cancer and Nutrition FFQ (food frequency questionnaire) was used to evaluate nutritional intake.
Results: After adjustment for age, sex, social status, physical activity, systolic blood pressure, BMI, waist:hip ratio, food groups and total energy intake, dark chocolate consumption was inversely associated with CRP. When adjusted for nutrient intake, analyses showed similar results. A J-shaped relationship between dark chocolate consumption and serum CRP was observed; consumers of up to 1 serving (20 grams) of dark chocolate every 3 days had serum CRP concentrations that were significantly lower than nonconsumers, suggesting to researchers that regular consumption of small doses of dark chocolate may reduce inflammation.
Source: J Nutr, October 2008;138(10):1939-45.
Research: Dark chocolate contains high concentrations of flavonoids that may have anti-inflammatory properties, so researchers evaluated the association between dark chocolate and serum C-reactive protein (CRP levels). The Moli-sani Project is an ongoing cohort study of men and women ages 35 years or older, randomly recruited from the general population. By July 2007, 10,994 subjects had been enrolled. Of 4849 subjects apparently free of any chronic disease, 1317 subjects who declared having eaten any chocolate during the past year and 824 subjects who ate chocolate regularly in the form of dark chocolate only were selected. High sensitivity-CRP was measured using an immunoturbidimetric method. The European Prospective Investigation into Cancer and Nutrition FFQ (food frequency questionnaire) was used to evaluate nutritional intake.
Results: After adjustment for age, sex, social status, physical activity, systolic blood pressure, BMI, waist:hip ratio, food groups and total energy intake, dark chocolate consumption was inversely associated with CRP. When adjusted for nutrient intake, analyses showed similar results. A J-shaped relationship between dark chocolate consumption and serum CRP was observed; consumers of up to 1 serving (20 grams) of dark chocolate every 3 days had serum CRP concentrations that were significantly lower than nonconsumers, suggesting to researchers that regular consumption of small doses of dark chocolate may reduce inflammation.