Research found that cocoa powder—derived from fat extracted from cacao beans (the same beans used for chocolate)—benefits cholesterol and inflammation levels in people with diabetes. Published in the Journal of Diabetes and Metabolic Disorders, the six-week trial included 100 people with type 2 diabetes. The study was divided into two groups: in the cocoa group, each person consumed 10 grams of cocoa powder in milk twice daily; in the control group, each person consumed just milk. Those consuming cocoa saw a significant reduction in total cholesterol (-16.5%), triglyceride levels (-13.3%), and several inflammatory markers. In contrast, the control group experienced more modest changes in total cholesterol (-5.08%) and triglyceride levels (-3.99%). Cocoa consumption did lead to a reduction in “good” HDL cholesterol (-7.58%), although other research has shown cocoa positively benefits HDL levels. Otherwise, the findings support previous research done on cocoa’s cholesterol-lowering and anti-inflammatory effects.

Source: Journal of Diabetes and Metabolic Disorders