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Effects of Chocolates With Different Cocoa Content on Postprandial Blood Glucose in Healthy Adults
Sponsor: Bandırma Onyedi Eylül University
Summary
This randomized controlled study evaluated how chocolates with different cocoa contents affect blood glucose levels after consumption in healthy adults. Sixty healthy adults aged 18-35 years were randomly assigned to one of six groups: a control group or groups receiving chocolate containing 55%, 60%, 72%, 80%, or 90% cocoa. All participants consumed a standardized meal. Participants in the intervention groups then consumed 40 g of their assigned chocolate. Blood glucose was measured before chocolate consumption and at 15, 30, 60, 90, and 120 minutes afterward. The study aimed to compare postprandial blood glucose responses among chocolates with different cocoa contents.
Official title: Acute Postprandial Glycemic Responses to Chocolates With Different Cocoa Content in Healthy Adults: A Translational Perspective
Key Details
Gender
All
Age Range
18 Years - 35 Years
Study Type
INTERVENTIONAL
Enrollment
60
Start Date
2023-03-20
Completion Date
2026-09-20
Last Updated
2026-10-02
Healthy Volunteers
Yes
Conditions
Interventions
55% Cocoa Chocolate
A single 40-g serving of commercially available chocolate containing 55% cocoa was consumed 30 minutes after the standardized meal.
60% Cocoa Chocolate
A single 40-g serving of commercially available chocolate containing 60% cocoa was consumed 30 minutes after the standardized meal.
72% Cocoa Chocolate
A single 40-g serving of commercially available chocolate containing 72% cocoa was consumed 30 minutes after the standardized meal.
80% Cocoa Chocolate
A single 40-g serving of commercially available chocolate containing 80% cocoa was consumed 30 minutes after the standardized meal.
90% Cocoa Chocolate
A single 40-g serving of commercially available chocolate containing 90% cocoa was consumed 30 minutes after the standardized meal.
Locations (1)
Bandirma Onyedi Eylul University
Balıkesir, Bandırma, Turkey (Türkiye)