Chocolate que reduz diabetes?

Um estudo de Harvard mostra: chocolate amargo, com mais cacau, reduz riscos de diabetes em maior proporção que chocolate ao leite.

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Pesquisadores analisaram questionários de 192.208 participantes entre 1986, 1991 e 2006, verificando consumo, tipo de chocolate e condições de saúde.

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A dieta foi acompanhada a cada quatro anos, descrevendo quantidades ingeridas, estilo de vida e outros hábitos, considerados matematicamente para entender efeitos sobre diabetes.

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Quem consumiu cinco ou mais porções semanais de qualquer chocolate teve 10% menos diabetes tipo 2. Com chocolate amargo, redução chegou a 21%.

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Chocolate ao leite causou ganho de peso, potencialmente prejudicial ao organismo, favorecendo futuramente o desenvolvimento da doença, enquanto o amargo promoveu efeitos benéficos.

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Os flavonoides do cacau parecem melhorar a sensibilidade à insulina, reduzindo estresse oxidativo celular e permitindo melhor resposta das células ao açúcar no sangue.

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Mais pesquisas devem analisar separadamente os tipos de chocolate, garantindo segurança, eficácia e entendendo completamente o papel dos flavonoides na prevenção do diabetes.

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