This study aims to investigate the postprandial effects of cocoa supplementation in glucose and lipids, and surrogate markers of atherosclerosis in patients with type 2 diabetes. The investigators aim to test the hypothesis that cocoa will lower high-fat mixed meal breakfast-induced postprandial rise of glucose, lipids and markers of atherosclerosis in patients with diabetes. Randomized cross-over controlled trial, in which participants will be assigned to the placebo or cocoa group with breakfast meal. Patients with type 2 diabetes(n=25) will qualify for the study. The participants will be asked to consume 2 cups cocoa or placebo beverage on 2 separate postprandial study days. Both groups will receive high-fat mixed meal breakfast on each day. Blood draws and blood pressure (including HDI) measurements will be conducted at fasting, 30 min, 1,2, 4 \& 6 hours postprandial each day for 2 days.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Enrollment
18
Cocoa polyphenols (960mg) reconstituted in water
Department of Nutritional Sciences
Stillwater, Oklahoma, United States
Blood pressure (mm Hg)
Change in blood pressure and vascular function following cocoa and placebo intervention
Time frame: 2.5 years
Glucose (mg/dL)
Change in glucose levels at fasting, 30min, 1, 2, 4, \& 6 hours postprandial following cocoa and placebo intervention
Time frame: 2.5 years
Blood lipids
Change in lipids and lipoprotein levels at fasting, 30min, 1, 2, 4, \& 6 hours postprandial following cocoa
Time frame: 2.5 years
Inflammation
Change in CRP and interleukins levels at fasting, 30min, 1, 2, 4, \& 6 hours postprandial following cocoa
Time frame: 2.5 years
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