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Effects of polyphenolic‐rich dark chocolate and almonds on cardiovascular risk factors in overweight and obese adults
Author(s) -
Lee Yujin,
Berryman Claire,
West Sheila,
Chen C.Y. Oliver,
Blumberg Jeffrey,
Preston Amy,
Lapsley Karen,
Fleming Jennifer,
KrisEtherton Penny
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.293.1
Subject(s) - dark chocolate , overweight , food science , polyphenol , obesity , crossover study , chemistry , medicine , antioxidant , biochemistry , alternative medicine , pathology , placebo
Chocolate is a source of flavanols and has been shown to reduce the risk of cardiovascular disease (CVD) via beneficial effects on vascular health. Almonds are high in unsaturated fat and bioactive compounds that have been shown to favorably affect multiple CVD risk factors. The objective of this study was to evaluate the individual, additive, and synergistic effects of dark chocolate/natural cocoa and almonds on CVD risk factors. Thirty‐one participants [age (mean ± SD): 46 ± 10 y; BMI (in kg/m 2 ): 29.6 ± 2.8; 13 women; 18 men] were randomized to a 4 period crossover, controlled feeding study. All participants consumed each of the 4 diets for 4 weeks. The 4 diets were: Average American diet (AAD: 49% CHO, 17% PRO, 34% FAT, 13% SFA, 276 mg/d CHOL, no almonds or dark chocolate/cocoa), Almond diet (ALD: 49% CHO, 16% PRO, 35% FAT, 8% SFA, 153 mg/d CHOL, 1.5 oz. almonds/d), Chocolate/cocoa diet (CHOC: 53% CHO, 16% PRO, 32% FAT, 11% SFA, 157 mg/d CHOL, 43 g dark chocolate/d, 11 g natural cocoa/d), and Chocolate/cocoa + Almond diet (CHOC + ALD: 50% CHO, 16% PRO, 34% FAT, 8% SFA, 116 mg/d CHOL, 43 g dark chocolate/d, 11 g natural cocoa/d, 1.5 oz. almonds/d). Results from twenty‐six participants are reported; the study will be completed in December, 2015. Compared to baseline, the ALD and CHOC + ALD diets decreased total cholesterol (−15.6 ± 3.1 mg/dL, P < 0.001; −10.2 ± 3.1 mg/dL, P < 0.01, respectively) and LDL‐C (−11.9 ± 2.7 mg/dL, P < 0.001; −9.0 ± 2.7 mg/dL, P < 0.01, respectively). Compared with the AAD diet, the ALD diet demonstrated greater reductions in total cholesterol (−10.6 ± 2.9 mg/dL, P < 0.01) and LDL‐C (−11.3 ± 2.9 mg/dL, P < 0.01). Compared to baseline, CHOC and CHOC + ALD diets increased HDL cholesterol (2.20 ± 0.97 mg/dL, P = 0.03; 2.86 ± 0.97 mg/dL, P < 0.01, respectively). Compared with the AAD diet, the CHOC + ALD had a greater increase in HDL‐C (2.56 ± 0.97 mg/dL, P < 0.05). The ALD, CHOC, and CHOC + ALD diets improved fasting plasma insulin (−1.50 ± 0.58 mU/L, P = 0.01; −1.45 ± 0.58 mU/L, P = 0.02; −1.25 ± 0.58 mU/L, P = 0.04, respectively) and insulin resistance (via the homeostasis model assessment of insulin resistance: −0.38 ± 0.16, P = 0.02; −0.32 ± 0.16, P = 0.06; −0.30 ± 0.16, P = 0.07, respectively). The ALD diet significantly lowered fasting glucose (−1.69 ± 1.28 mg/dL) compared with the CHOC diet (2.12 ± 1.28 mg/dL, P < 0.01) and CHOC + ALD diet (1.50 ± 1.28 mg/dL, P < 0.05). Our results demonstrate that the individual and combined consumption of dark chocolate/cocoa and almonds improved multiple CVD risk factors including lipid profile and insulin resistance. This trial was registered at the ClinicalTrials.gov as NCT01882881. Support or Funding Information This study was supported by the Hershey Company and the Almond Board of California