Postmenopausal women with type 2 diabetes may reduce their risk
of cardiovascular disease (CVD) by increasing the amount of dietary cacao
flavonoids and soy isoflavones, according to a study published in the journal Diabetes Care.
Researchers at Norwich Medical School conducted a
parallel-design, placebo-controlled trial with type 2 diabetic patients who
were randomly selected to consume 27 g/day (split dose) flavonoid-enriched
chocolate (containing 850 mg flavan-3-ols [90 mg epicatechin] and 100 mg isoflavones
[aglycone equivalents)]/day) or matched placebo for one year.
At follow-up, the women receiving the intervention therapy had
significant improvements in biomarkers of cardiovascular disease risk compared
to those taking the inactive ingredients. Those receiving the flavonoids
experienced a significant reduction in estimated peripheral insulin resistance
and an improvement in insulin sensitivity. The women also had reduced their
total cholesterol:HDL-cholesterol ratio and LDL-cholesterol levels.
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