Effect of the consumption of a cocoa paste bar (Theobroma cacao L.) on metabolic indicators in university students
The aim of this study was to determine the effect on metabolic indicators (total cholesterol, triacylglycerides, HDL, LDL and glycemia) in
university students, after the daily consumption of 1.00 g of a cocoa paste bar (PCB) and 0.50 g of a white chocolate bar (BCB) during
two months. The population was characterized according to their sex, weight, height, body mass index (BMI), physical activity and diet.
The pre- and post-metabolic levels were measured in the control group (BCB) and experimental group (BPC). The students have normal
weight (22.90 kg/m2 and 24.99 kg/m2), average physical activity was predominat (55.60 %) and their nutrition was inadequate. The
study groups presented metabolic levels within the normal parameter. However, the consumption of 1 g of PCB for two months increases
HDL levels (36.94 ± 13.42 mg/dL vs 59.74 ± 9.41 mg/dL), an effect that is highly desirable in a food