Effect of the consumption of a cocoa paste bar (Theobroma cacao L.) on metabolic indicators in university students
DOI:
https://doi.org/10.9755/ejfa.2022.v34.i5.2856Abstract
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