بررسی اثر مصرف شکلات تلخ بر شاخص های گلیسمی و فشار خون در بیماران دیابتی نوع 2 مبتلا به پرفشاری خون:کارآزمایی بالینی تصادفی

 Background: Chocolates and other cocoa products, as a none-pharmacologic treatment get attention due to their lowering blood pressure activity. The purpose of this study was to determine the effects of 8 weeks consumption of 25 gr dark chocolate (450 mg/day polyphenols) on glycemic control and blood pressure in hypertensive diabetic patients. Methods: This clinical trial was conducted on 69 hypertensive diabetic patients who were randomly assigned in two (intervention and control) groups. Groups (n=25) received 25 gr dark chocolate (450mg/day polyphenols) or similar amounts of White chocolate. Blood samples of patients were collected to measure Fasting Blood Glucose (FBS), fasting insulin and HbA1c level. Physical activity levels and nutrients intake were evaluated before and after intervention and were compared between the groups. Results: At the end of the study, intervention group had significantly lower systolic and diastolic blood pressure (p< 0.001) than control group. FBS, HbA1c, systolic and diastolic blood pressure declined significantly in intervention group during the trial. Conclusions: These data suggest that polyphenols rich in dark chocolate may improve blood pressure and glycemic control in hypertensive diabetic patients.