Could Dark Chocolate Reduce Your Risk of Diabetes?

黑巧克力能降低患糖尿病的風險嗎？

If you’ve long assumed that you must deprive yourself of delicious foods in order to be healthy, a new study published today in The BMJ offers encouraging news: Eating dark chocolate has been associated with a reduced risk of developing Type 2 diabetes.

如果你一直認為，為了保持健康，必須剝奪自己吃美味食物的權(quán)利，那么今天發(fā)表在《英國醫(yī)學雜志》上的一項新研究提供了令人鼓舞的消息：吃黑巧克力與患2型糖尿病的風險降低有關。

The research did not prove that the chocolate itself was responsible for this health benefit; it could be something else about the people who ate dark chocolate that made them less likely to develop diabetes.

研究沒有證明這種健康益處來自巧克力本身，可能是吃黑巧克力的人的其他因素使他們患糖尿病的可能性降低。

And dark chocolate should not be considered a “magic bullet” for preventing diabetes, said Dr. Qi Sun, an associate professor of nutrition and epidemiology at the Harvard T. H. Chan School of Public Health and the lead investigator on the study.

哈佛大學陳曾熙公共衛(wèi)生學院營養(yǎng)與流行病學副教授孫琦（音譯）博士是這項研究的主要研究員，他說黑巧克力也不應被視為預防糖尿病的“靈丹妙藥”。

But the findings do build on a larger body of research demonstrating links between dark chocolate consumption and reduced risks of certain health conditions like high blood pressure, cardiovascular disease and insulin resistance.

但這些發(fā)現(xiàn)確實建立在大量研究的基礎上，這些研究表明黑巧克力的攝入與降低某些健康狀況的風險之間存在聯(lián)系，如高血壓、心血管疾病、胰島素抵抗。

The results, Dr. Sun added, suggest that a little dark chocolate can be part of a healthy diet.

孫博士補充說，這些結(jié)果表明，少量黑巧克力可以成為健康飲食的一部分。

What did the study find?

這項研究發(fā)現(xiàn)了什么？

In the mid-1980s and early 1990s, researchers began studying three groups of predominantly white health professionals.

在20世紀80年代中期和90年代初期，研究人員開始研究三組主要由白人健康專業(yè)人士組成的人群。

Every four years, the more than 190,000 participants completed detailed diet questionnaires, which asked how often they consumed chocolate.

每隔四年，超過19萬名參與者完成詳細的飲食問卷，詢問他們食用巧克力的頻率。

Beginning in 2006 and 2007, depending on the group, the researchers tweaked the questionnaires to ask how often participants ate dark chocolate and milk chocolate.

從2006年和2007年開始，根據(jù)不同的組別，研究人員對問卷進行了調(diào)整，詢問參與者吃黑巧克力和牛奶巧克力的頻率。

They followed the participants’ health for up to 34 years.

他們對參與者的健康狀況進行了長達34年的跟蹤調(diào)查。

During that time, nearly 19,000 participants developed Type 2 diabetes.

在那段時間里，將近19000名參與者患上了2型糖尿病。

After adjusting for other aspects of their lifestyles, such as exercise, alcohol consumption, smoking and the overall healthfulness of their diets, as well as their age and family history of diabetes, the researchers found that people who consumed at least five servings of any type of chocolate per week had a 10 percent lower risk of developing Type 2 diabetes compared with those who rarely or never ate chocolate.

在對他們生活方式的其他方面進行調(diào)整后，例如運動、飲酒、吸煙、飲食的整體健康程度，以及他們的年齡和糖尿病家族史，研究人員發(fā)現(xiàn)，與很少或從未吃過巧克力的人相比，每周至少食用五份任何類型巧克力的人患2型糖尿病的風險降低了10%。

But when they drilled down into the data from the nearly 112,000 people who provided details on the types of chocolate they consumed, the researchers found an even more striking result:

但是當研究人員深入研究了近11.2萬名參與者提供的關于所食用巧克力類型細節(jié)的數(shù)據(jù)時，他們發(fā)現(xiàn)了一個更驚人的結(jié)果：

Those who consumed at least five servings of dark chocolate per week had a 21 percent lower risk of developing Type 2 diabetes than those who consumed dark chocolate less than once per month.

那些每周至少食用五份黑巧克力的人患2型糖尿病的風險比每月食用黑巧克力少于一次的人低21%。

The participants who consumed milk chocolate, this subsequent analysis also revealed, were not protected from Type 2 diabetes.

后續(xù)分析也顯示，食用牛奶巧克力的參與者并沒有降低2型糖尿病的患病風險。

In fact, the researchers noted, they were more likely to gain weight during the study.

事實上，研究人員指出，這些參與者在研究期間更有可能體重增加。

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