Cardiovascular diseases (CVDs) remain the leading cause of mortality worldwide, highlighting the need for effective dietary strategies to mitigate risk. Cocoa-rich dark chocolate contains bioactive compounds with reported cardioprotective effects; however, evidence regarding the impact of fat-bloomed chocolate in humans is limited. This study evaluated the effects of 15-day consumption of isocaloric portions (316 kcal/day; ∼50 g) of regular dark chocolate (70% cocoa), bloomed dark chocolate (70% cocoa), and white chocolate (0% cocoa) on cardiovascular and antioxidant markers in healthy adults. Thirty-six participants (27 females, 9 males) completed the intervention. Outcome measures included blood pressure, skin blood flow, lipid profile, fasting glucose, inflammatory markers, and total antioxidant capacity. The study also assessed whether fat blooming alters the functional properties of dark chocolate. Neither regular nor bloomed dark chocolate significantly affected blood pressure or skin blood flow. In contrast, white chocolate significantly reduced skin blood flow (P = 0.015). Both dark chocolate groups demonstrated non-significant changes toward lower fasting glucose (P = 0.090) and higher high-density lipoprotein (HDL) cholesterol (P = 0.088), changes not observed in the white chocolate group. Total antioxidant capacity increased significantly following both dark chocolate interventions (P < 0.05), with no change in the white chocolate group. Bloomed dark chocolate retained comparable antioxidant and cardiometabolic effects to regular dark chocolate. These findings suggest that fat blooming does not diminish the functional properties of dark chocolate. Larger, longer-term studies are needed to confirm these findings and inform recommendations for chocolate consumption in CVD prevention.
Chatagnier et al. (Wed,) studied this question.