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What mechanism will be identified as primary for dark chocolate's Type 2 diabetes risk reduction by end of 2025?
2
Resolution / Starting Odds
Antioxidant properties • 25%
Improved insulin sensitivity • 25%
Reduction in inflammation • 25%
Other mechanisms • 25%
Scientific publications or presentations at major medical conferences
Story
US Study Finds 21% Lower Type 2 Diabetes Risk with Five Servings of Dark Chocolate Weekly
Dec 5, 2024, 12:53 AM
A US study has found that consuming dark chocolate can lower the risk of developing Type 2 diabetes. According to the research, eating at least five servings of dark chocolate per week is associated with a 21% reduction in the risk of this condition. The study, which involved three large prospective cohorts, highlights the potential health benefits of dark chocolate, although it notes the need for further clinical trials to confirm these findings and understand the underlying mechanisms. The findings were presented at the RSNA 2024 conference.
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Yes • 50%
No • 50%
Yes • 50%
No • 50%
Yes • 50%
No • 50%
Reduces Type 2 diabetes risk • 25%
Lowers blood pressure • 25%
Improves blood flow • 25%
No significant benefits confirmed • 25%
Yes • 50%
No • 50%
Yes • 50%
No • 50%
Significantly positive • 25%
Moderately positive • 25%
Neutral • 25%
Negative • 25%
Yes • 50%
No • 50%
Metabolic stress • 25%
Pancreatic damage • 25%
Immune response • 25%
Other • 25%
Increased awareness and consumption • 25%
Increased awareness but not consumption • 25%
No significant change • 25%
Decrease in both • 25%
Enhancement of immune response • 25%
Inhibition of viral entry • 25%
Reduction of viral replication • 25%
Other mechanism • 25%
Reduction in Inflammation • 25%
Gut Microbiome Alteration • 25%
Immune System Modulation • 25%
Other • 25%