Consumption of cocoa and soy compounds can offer significant and consistent protection against heart disease in postmenopausal, diabetic women.In a pragmatic one-year trial, researchers have provided evidence to suggest that the intake of flavonoids results in sustained improvement in blood levels of bad cholesterol (LDL) and insulin sensitivity, and a decrease of estimated heart disease risk, highlighting the additional benefit of flavonoids to standard drug therapy in reducing heart disease risk in patients with type 2 diabetes.Cocoa, a component of chocolate, may help keep blood sugar in check due to proanthocyanidins, a type of flavonoid known to have antioxidant properties.Researchers found that a daily dose of 27 grammes of flavonoid-enriched chocolate and 100 milligrammes of isoflavones for 12 months were associated with improvements in sensitivity to insulin, as well as improvements in blood levels of bad cholesterol (LDL).For the study, the researchers recruited 93 medicated postmenopausal women with type-2 diabetes. The women were randomly assigned to received placebo or a supplement containing 27 grammes per day of flavonoid-enriched chocolate (Acticoa chocolate containing 850 mg flavan-3-ols plus 100 mg of isoflavones per day) for one year.Results showed that the flavonoids group had reduced resistance to insulin and a corresponding improvement in insulin sensitivity. In addition, they recorded a significant reduction in total cholesterol: HDL-cholesterol ratio and LDL-cholesterol. The study was reported in the 2012 edition of the journal, Diabetes Care.The observed effect is of potential clinical significance. Every single unit (1.0 mmol/L reduction) in LDL-C has been associated with a 21 per cent decrease in chances of a patient with diabetes developing stroke, suggesting that long-term flavonoid intervention may be associated with a 3.4 per cent reduction in possibility of a stroke.But long-term studies are now required to determine whether these effects are restricted to populations of medicated postmenopausal women with established type 2 diabetes and to determine whether chronic intake of flavan-3-ols or isoflavones is as effective when consumed independently.Numerous clinical studies have indicated that consuming cocoa can benefit the skin health, brain health and cardiovascular system, particularly in lowering blood pressure and improving the function of the cells lining the blood vessel. The benefit is believed to be principally derived from flavonoids, a group of antioxidant compounds also found in cocoa and some fruits and vegetables. Previously, researchers in findings published in the American Journal of Clinical Nutrition, stated that chronic consumption of cocoa was associated with a 1.3 per cent improvement in blood flow, while acute consumption was associated with a 3.4 per cent improvement. The US Food and Drug Administration has approved a food label health claim that says 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Additionally, studies have found that soy reduces blood cholesterol levels about 3 per cent to 5 per cent, which is why the FDA recognises that 25 grams of soy each day (four 6.25 grams servings) may reduce the risk of heart disease. Further studies support that the cholesterol-lowering effect of soy protein may be increased to as high as a 13 per cent to 14 per cent reduction when combined with other foods such as plant sterols, viscous fibres and nuts.Soy components may also help blood vessels work better and ultimately reduce blood pressure. Soy foods are also low on the Glycemic Index, the measure of how fast a food raises blood glucose levels. Soy may also improve how insulin works in the body and its high fibre content can be a great asset to weight control efforts.Soy contains many antioxidants that can help prevent chronic diseases associated with oxidative stress such as cancer, cardiovascular disease and diabetes. Soy protein is also a highly digestible, high-quality form of protein comparable to beef, milk, fish and egg protein.
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