Numerous studies indicate that regular cocoa consumption can contribute to the prevention of cardiovascular disease. For example, a meta-analysis of ten epidemiological studies found a 25% reduction in cardiovascular risk in individuals who regularly consumed cocoa products in higher amounts. In meta-analyses of randomized controlled intervention trials, a reduction in blood pressure, total and LDL cholesterol, an increase in vascular elasticity, and a decrease in insulin resistance have been demonstrated after cocoa consumption. Different collectives were studied, including type 2 diabetics. Since the cardioprotective effects are attributed to the flavanols in cocoa, flavanol-rich cocoa products that are processed in a flavanol-sparing manner are of great interest from a preventive point of view. Cocoa products containing at least 200 mg flavanols per daily portion may be advertised with the health claim "cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow" approved by the European Food Safety Authority (EFSA).

The aim of the study is to investigate whether the daily intake of 2.5 g of a cocoa powder providing at least 200 mg of flavanols per daily serving leads to a reduction in blood pressure and blood lipids and an improvement in diabetic metabolic status in type 2 diabetic patients with stable metabolic status.

The study is a two-arm, randomized, double-blind, placebo-controlled trial in type 2 diabetics with stable metabolic control.

Subjects will ingest the cocoa powder in encapsulated form or receive cocoa-free capsules (placebo) daily for a period of three months. Before and after the intervention, blood pressure and parameters of glucose and lipid metabolism are determined, in addition to some anthropometric variables. Dietary protocols will be used to determine energy and nutrient intake before the start and at the end of the intervention.