Cocoa, is it good or bad for prediabetes?
Monomeric cocoa catechins enhance β-cell function by increasing mitochondrial respiration? We know beta cells are damaged by high blood sugar levels. We know also that caffeine triggers insulin resistance (yet we haven't been able to determine if it triggers diabetes). We know in diabetes beta cell dysfunction is a primary cause because what separates glucose intolerance (prediabetes) and full fledged type 2 diabetes is that in prediabetes the beta cells may function just fine but the after meal glucose spikes as a result of high carbs may indirectly damage beta cells in prediabetics. Also chronically high insulin levels caused by insulin resistance may put excess strain on beta cells on top of some other possible problem which could lead to type 2 diabetes such as immune system or yet unknown.
Cocao catechins enhance beta cell function which is an interesting result because we also have seen results which show Green Tea may reduce the type 2 diabetes risk. Green Tea also has caffeine which reduces insulin sensitivity but at the same time it has EGCG which has some sort of positive effect as represented by the risk statistics.
The results from this study are inconclusive but maybe if they can isolate the catechins as has been done with EGCG then we can perhaps develop a pill which has both cocao catechins and EGCG as part of a supplement complex to prevent prediabetes from becoming type 2.
References
Brigham Young University. (2017, August 28). Compounds in cocoa may help delay onset of type 2 diabetes. ScienceDaily. Retrieved November 6, 2017 from www.sciencedaily.com/releases/2017/08/170828102728.htm