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Int J Food Sci Nutr. 2017 Aug;68(5):613-616. doi: 10.1080/09637486.2016.1268101. Epub 2016 Dec 14.

Short-term effect of dark chocolate consumption on routine haemostasis testing.

Author information

1
a Section of Clinical Biochemistry , University of Verona , Verona , Italy.

Abstract

This experimental study was designed to investigate the sort-term impact of dark chocolate ingestion on routine haemostasis tests in healthy volunteers. The study population consisted in 15 healthy male volunteers who ingested 50 g of 90% cocoa chocolate within 3-5 min. Blood was drawn early in the morning, immediately before chocolate ingestion and 4 h afterwards, for assessment of activated partial thromboplastin time (APTT), prothrombin time (PT) and fibrinogen. A significant increase of triglycerides (1.4 ± 0.6 versus 1.0 ± 0.5 mmol/L; p < .001), APTT (32.1 ± 2.2 versus 31.1 ± 2.0 s; p < .001) and PT (9.8 ± 0.5 versus 9.7 ± 0.4 s; p = .008) was observed 4 h after ingestion of dark chocolate, whereas fibrinogen values remained unchanged (2.6 ± 0.5 versus 2.5 ± 0.5 g/L; p = .063). Overall, we observed a mean percentage increase of 3.1% for APTT and 1.2% for PT. These results suggest that dark chocolate intake may have an impact on secondary haemostasis.

KEYWORDS:

activated partial thromboplastin time; chocolate; haemostasis; prothrombin time; thrombosis

PMID:
27973974
DOI:
10.1080/09637486.2016.1268101
[Indexed for MEDLINE]

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