Effects of Dark Chocolate on the Risk Factors of Cardiovascular Diseases

San Diego State University

Status: Active, not recruiting

Conditions: Cardiovascular Diseases

Treatments: Other: Dark chocolate; Other: White chocolate

Study type: Interventional

Funder types: Other

Identifiers

NCT06808282

658065

Details and patient eligibility

About

Cardiovascular disease (CVD) is the number one cause of death in the US. Epidemiologic evidence supports that antioxidant-rich diets promote health and attenuate or delay the onset of CVD. Cocoa and chocolate products have among the highest antioxidant concentrations compared to other antioxidant food sources. The objective of this study is to examine the effects of regular dark chocolate, bloomed dark chocolate, and white chocolate on cardiovascular health markers.

Enrollment: 45 estimated patients

Sex: All

Ages: 21 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Generally healthy subjects

Exclusion criteria

• Smoker
• Pregnant woman
• Lactose intolerance
• Required dietary supplement use
• Required medication of metabolic disorders
• Allergy to cacao

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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45 participants in 2 patient groups

White chocolate

Active Comparator group

Description:

Subjects consume 50g of white chocolate daily for 15 days.

Treatment:

Other: White chocolate

Dark chocolate

Experimental group

Description:

Subjects consume 50g of dark chocolate daily for 15 days.

Treatment:

Other: Dark chocolate