Clinical trial NCT03850405: Dark Chocolate, Cholesterol and Microbiota
Official title: Effects of Dark Chocolate on Gut Microbiome and Cholesterol Reduction in Subjects With Moderate Dyslipidemia
Study type: INTERVENTIONAL
Overall status: UNKNOWN
Phase: NA
Conditions: Dyslipidemias
Hypertriglyceridemia
Lead sponsor: University of Bari
Sponsor class: OTHER
First posted: 2019-02-21
Enrollment: 40
Sex: ALL
Minimum age (years): 40
Maximum age (years): 60
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Primary purpose: TREATMENT

Brief summary: Scientific evidence shows that a major consume of flavonoids is associated with a minor risk of coronary disease and a modification of the gut microbiome profile.

Dark chocolate has a major quantity of flavonoids by weight in comparison to wine, dark tea, blueberry juice, apples and, in particular the flavanols (i.e. catechin, epicatechin and procyanidin) can have protective and metabolic effects with reduction of the insulin resistance and improvement of the endothelial function in adults.

In line with the aforementioned evidence, the present study has the aim of analyze the effect of dark chocolate (70%) on cardiovascular risk and on the metabolism in a population with mild dyslipidemia.

Detailed description: Chocolate, the main product deriving from cocoa beans (Theobroma cacao, from the Greek "food of the gods") has its origin in Mexico, where Maya, Inca and Aztecs practiced their cultivation. For centuries, it has been appreciated for its pleasant taste and for its beneficial effects on health, and it is one of the most sought-after worldwide, with a consumption greatly increasing in recent years thanks to a wide availability of products on the market.

Dietary choices are strongly influenced by the taste and consistency of foods. Fat is largely responsible for the sensory properties of many foods and, therefore, contribute greatly to the pleasure of eating. Dark chocolate consists of ≈43% of lipids, mainly represented by cocoa butter, the latter consisting on average of 33% of oleic acid, 25% of palmitic acid and 33% of stearic acid. Another component of chocolate is polyphenols, in particular flavonoids, substances with numerous beneficial effects for health, including antihypertensive, anti-inflammatory, antithrombotic, metabolic and prebiotic activity, playing a role in the change of human intestinal microbiota.

Recent scientific studies show an inverse correlation between flavonoid intake in the diet and the incidence of diabetes, such as to hypothesize the use of flavonoid-rich foods as potential nutritional supplements in the management of diabetes. The cocoa flavonoids can bring benefits to the insulin-resistance condition by improving endothelial function, modifying glucose metabolism and reducing oxidative stress, which is considered the main cause of insulin resistance. In healthy individuals and patients with moderate cardiovascular risk, regular flavonoid intake improves levels of cardiovascular biomarkers, lowering serum LDL cholesterol and triglycerides and increasing HDL cholesterol. The flavonoids present in cocoa can also inhibit platelet aggregation by down-regulation of the cellular synthesis of eicosanoids.

Eligibility criteria: Inclusion Criteria:

* Individuals able to fill an Informed Consent
* Aged 40-60 years old with 1:1 matched criteria, age difference of ± 1 year old
* Patients with mild dyslipidemia (total cholesterol 201-250 mg/dL, LDL≥155 mg/dL) with or without hypertriglyceridemia (150-180 mg/dL) who accept to be inserted in a program aimed to reduce their caloric intake, including diet alone or diet plus chocolate

Exclusion Criteria:

* Missing Informed Consent
* Diagnosis of organic diseases, including neoplastic inflammatory diseases or cardiovascular diseases
* Patients on statin therapy
* Drugs which can affect the gastrointestinal tract and interfere with the symptoms
* Pregnancy
* Presence of diseases with a prognosis of less than 12 months
* Hypersensitivity to chocolate or chocolate components

Primary outcomes:
measure: Total Cholesterol
timeFrame: Baseline
measure: Triglycerides
timeFrame: Baseline
measure: HDL Cholesterol
timeFrame: Baseline
measure: Counts of viable fecal bacterial cells
timeFrame: Baseline
Secondary outcomes:
Other outcomes:
Locations:
city: Bari
country: Italy
facility: Department of Biomedical Sciences Human Oncology - Clinica Medica "A. Murri"
state: BA
Study officials:
affiliation: Clinica Medica "A. Murri", DIMO - University of Bari
name: Piero Portincasa, MD, PhD
role: PRINCIPAL_INVESTIGATOR
References:
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