Soy Isoflavones, Cacao Flavonoids Cut CVD Risk in Diabetics

NORWICH, United KingdomPostmenopausal women with type 2 diabetes may reduce their risk of cardiovascular disease (CVD) by increasing the amount of dietary cacao flavonoids and soy isoflavones, according to a study published in the journal Diabetes Care.

Researchers at Norwich Medical School conducted a parallel-design, placebo-controlled trial with type 2 diabetic patients who were randomly selected to consume 27 g/day (split dose) flavonoid-enriched chocolate (containing 850 mg flavan-3-ols [90 mg epicatechin] and 100 mg isoflavones [aglycone equivalents)]/day) or matched placebo for one year.

At follow-up, the women receiving the intervention therapy had significant improvements in biomarkers of cardiovascular disease risk compared to those taking the inactive ingredients. Those receiving the flavonoids experienced a significant reduction in estimated peripheral insulin resistance and an improvement in insulin sensitivity. The women also had reduced their total cholesterol:HDL-cholesterol ratio and LDL-cholesterol levels.