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Category: nutrition

Published on Leave a comment on Dietary Fiber and Successful Aging

New research looked at people who "aged successfully" over a 10 year period compared with those who were "suboptimal agers" or had died. The successful agers were less likely to smoke, and have higher intakes of fiber from fruits, breads, and cereals (primarily from rolled oats and whole grain breads), but not from vegetables. Successful aging was defined as including an absence of disability, depressive symptoms, cognitive impairment, respiratory symptoms, and chronic diseases including cancer, coronary artery disease, and stroke. Fiber intake was more important for successful aging than glycemic index, glycemic load, carbohydrate intake, or sugar intake. From Medical Xpress:

Dietary fiber intake tied to successful aging, research reveals

A new paper—published in The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences by scientists from The Westmead Institute for Medical Research—reports that eating the right amount of fiber from breads, cereals, and fruits can help us avoid disease and disability into old age. 

Using data compiled from the Blue Mountains Eye Study, a benchmark population-based study that examined a cohort of more than 1,600 adults aged 49 years and older for long-term sensory loss risk factors and systemic diseases, the researchers explored the relationship between carbohydrate nutrition and healthy aging.

They found that out of all the factors they examined—which included a person's total carbohydrate intake, total fiber intake, glycemic index, glycemic load, and sugar intake—it was the fiber that made the biggest difference to what the researchers termed "successful aging." Successful aging was defined as including an absence of disability, depressive symptoms, cognitive impairment, respiratory symptoms, and chronic diseases including cancer, coronary artery disease, and stroke.

"Out of all the variables that we looked at, fiber intake—which is a type of carbohydrate that the body can't digest—had the strongest influence," she said. "Essentially, we found that those who had the highest intake of fiber or total fiber actually had an almost 80 percent greater likelihood of living a long and healthy life over a 10-year follow-up. That is, they were less likely to suffer from hypertension, diabetes, dementia, depression, and functional disability."

While it might have been expected that the level of sugar intake would make the biggest impact on successful aging, Gopinath pointed out that the particular group they examined were older adults whose intake of carbonated and sugary drinks was quite low.

This study backs up similar recent findings by the researchers, which highlight the importance of the overall diet and healthy aging. In another study published last year in The Journals of Gerontology, Westmead Institute researchers found that, in general, adults who closely adhered to recommended national dietary guidelines reached old age with an absence of chronic diseases and disability, and had good functional and mental health status.

Published on Leave a comment on Vitamin B12 and the Aging Brain

Another piece of the puzzle on how the brain ages. Vitamin B12 is important for brain health, and higher levels are associated with slower rates of brain changes associated with aging. And the opposite is true with homocysteine levels - increased levels are associated with faster rates of brain changes that are associated with aging (such as higher rates of total brain tissue volume loss). Keep in mind that these effects were modest, but this also raises the question of whether long-term B12 supplementation would benefit everyone or only those with a deficiency? From Medscape:

Vitamin B12 May Slow Brain Aging

Individuals with increased levels of circulating homocysteine have faster rates of brain changes associated with aging than other people, whereas higher levels of vitamin B12 are associated with slower rates of brain aging, new research suggests.

Babak Hooshmand, MD, PhD, Center for Alzheimer Research–Aging Research Center, Karolinska Institutet, Stockholm, Sweden, and colleagues found that total brain volume losses were lower in individuals with higher baseline vitamin B12 levels, whereas the opposite was true of those with increased homocysteine levels.

"Vitamin B12 and tHcy [total homocysteine] might be independent predictors of markers of brain aging in elderly individuals without dementia," the investigators write. They add, "[I]f the association is causal, supplementation with B vitamins may be effective for prevention of brain damage due to increased levels of total homocysteine. Adequately timed and powered randomized clinical trials are needed to determine efficient treatment guidelines." The research was published online April 27 in JAMA Psychiatry.

The researchers examined data on 501 participants aged 60 years and older from the Swedish National Study on Aging and Care, in Kungsholmen. All participants were free of dementia at baseline. Of these, 299 underwent repeated structural brain MRI between 2001 and 2009....Venous blood samples were collected at baseline, from which circulating levels of vitamin B12, red blood cell folate, and sulfur amino acids were determined. These were correlated with changes in brain tissue volumes and total white matter hyperintensity (WMH) over 6 years.

He also pointed to the single-center, randomized VITACOG study, in which 271 individuals older than 70 years who had mild cognitive impairment received supplementation with high-dose folic acid and vitamins B6 and B12. "They lost less brain compared to people who had normal homocysteine and normal vitamin levels, meaning that those with high levels of homocysteine or with clinical or biochemical vitamin deficiency can benefit from supplementation," said Dr Hooshmand.

Published on Leave a comment on Increase Fruit Intake During Pregnancy and Boost Baby’s Cognitive Development?

Increasing fruit and fruit juice consumption during pregnancy leads to better cognitive development in babies? New research found that six or seven servings of fruit or fruit juice a day prenatally was associated with 6 or 7 points higher IQ at one year of age. Interestingly, fruit flies show a similar effect. But postnatal (after birth) fruit intake did not enhance cognitive outcomes in human babies or Drosophila fruit flies. But now, will these results in the babies hold up over time?

The US Department of Agriculture (USDA) and US Department of Health and Human Services recommend 2 cups (3–4 servings) of fruit per day for active women. One cup of fruit (2 servings) consists of either 1 cup of raw or cooked fruit, 1 cup (8 oz) of 100% fruit juice, or a small whole fruit. Note that the results of the study support an increased consumption of fruit to 6–7 servings or 3 cups per day for pregnant women.From Science Daily:

Prenatal fruit consumption boosts babies' cognitive development

The benefits of eating fruit can begin as early as in the womb....The study, published in the journal EbioMedicine, found that mothers who consumed more fruit during pregnancy gave birth to children who performed better on developmental testing at one year of age. Piush Mandhane, senior author of the paper and associate professor of pediatrics at the University of Alberta's Faculty of Medicine & Dentistry, made the discovery using data from the Canadian Healthy Infant Longitudinal Development (CHILD) Study--a nationwide birth cohort study involving over 3,500 Canadian infants and their families.

"We wanted to know if we could identify what factors affect cognitive development," Mandhane explains. "We found that one of the biggest predictors of cognitive development was how much fruit moms consumed during pregnancy. The more fruit moms had, the higher their child's cognitive development."

The study examined data from 688 Edmonton children, and controlled for factors that would normally affect a child's learning and development such as family income, paternal and maternal education, and the gestational age of the child. Using a traditional IQ scale as a model, the average IQ is 100 and the standard deviation is 15; two thirds of the population will fall between 85 and 115. Mandhane's study showed that if pregnant mothers ate six or seven servings of fruit or fruit juice a day, on average their infants placed six or seven points higher on the scale at one year of age.

To further build on the research, Mandhane teamed with Francois Bolduc, an associate professor in the Faculty of Medicine & Dentistry's Division of Pediatric Neurology, who researches the genetic basis of cognition in humans and fruit flies....."Flies are very different from humans but, surprisingly, they have 85 per cent of the genes involved in human brain function, making them a great model to study the genetics of memory," says Bolduc....In a subsequent series of experiments, he showed that flies born after being fed increased prenatal fruit juice had significantly better memory ability, similar to the results shown by Mandhane with one-year-old infants. He believes it suggests that brain function affected by fruit and the mechanisms involved have been maintained through evolution, and conserved across species.

Published on Leave a comment on Reduce Chronic Inflammation With Food

As we know, chronic inflammation is linked to cancer and other diseases. It is long-term persistent low-grade inflammation, and it has a "wear and tear" effect on the body. What causes chronic inflammation? Being overweight or obese, sedentary lifestyle, Western (low fiber, high processed foods and meat) diet, chronic illnesses, viruses or bacteria (e.g., gum disease), smoking, air pollution, stress, excessive alcohol intake. It often does not have symptoms, but doctors can test for C-reactive protein levels (CRP), which increase when the body is inflamed. So you absolutely want to lower chronic inflammation if you can.

High dietary intake of fruits and vegetables, which are rich in polyphenols, has been linked through many studies with reduced risk for diseases that are associated with chronic inflammation, such as cardiovascular disease, type II diabetes, cancers, Alzheimer’s disease, and Parkinson’s disease. Polyphenols are a class of chemicals or micronutrients found in many foods, especially fruits and vegetables.

New research looked at 31 polyphenols (alone and in some mixtures) to see which lowered inflammation the most. They found that some mixtures of polyphenols actually had more than an additive effect - that it's more than a sum of the individual polyphenols. They found that the polyphenols resveratrol, isorhamnetin, and curcumin were the most anti-inflammatory. Isorhamnetin is a flavonol that occurs in apples, onions and green tea; curcumin is from the Indian spice turmeric; and resveratrol is present in the skin of red, purple and black grapes, and in especially high concentrations in Itadori tea (from Japanese knotweed). Another important anti-inflammatory polyphenol is vanillic acid, which is found in vanilla, wine, whole wheat, and berries.

Just remember that it is better to eat a variety of fruits and vegetables rather than taking supplements. Foods are more than just one or 2 isolated ingredients, but consist of many micronutrients, microbes, etc , and when eating a varied diet, a person typically has mixtures of many polyphenols in their system at once. The research finds that these polyphenol mixtures interact with one another. Studies  typically find real foods to be superior to supplements in beneficial health effects. From Science Daily:

What foods can help fight the risk of chronic inflammation?

A new study by the University of Liverpool's Institute of Ageing and Chronic Disease has identified food stuffs that can help prevent chronic inflammation that contributes to many leading causes of death. Inflammation occurs naturally in the body but when it goes wrong or goes on too long, it can trigger disease processes. Uncontrolled inflammation plays a role in many major diseases, including cancer, heart disease, diabetes and Alzheimer's disease.

Diets rich in fruits and vegetables, which contain polyphenols, protect against age-related inflammation and chronic diseases. Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is already emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability.

T-cells, or T-lymphocytes, are a type of white blood cell that circulate around our bodies, scanning for cellular abnormalities and infections. They contribute to cell signalling molecules (cytokines) that aid cell-to-cell communication in immune responses and stimulate the movement of cells towards sites of inflammation, infection and trauma. Cytokines are modulated by fruit and vegetable intake.

The study, conducted by Sian Richardson and Dr Chris Ford from the University's Institute of Ageing and Chronic Disease, examined the different potencies of the polyphenols. Sian Richardson, said: "The results of our study suggest that (poly)phenols derived from onions, turmeric, red grapes, green tea and açai berries may help reduce the release of pro-inflammatory mediators in people at risk of chronic inflammation. "Older people are more susceptible to chronic inflammation and as such they may benefit from supplementing their diets with isorhamnetin, resveratrol, curcumin and vanillic acid or with food sources that yield these bioactive molecules."

Published on Leave a comment on Sugar and Cancer

Great article about cancer and sugar. Yes, there is more and more research recently finding a connection with sugar, raised insulin levels, and cancer (as in sugar feeds cancer). Do go read it. Some excerpts from the May 15 Sunday magazine of the NY Times:

AN OLD IDEA, REVIVED: STARVE CANCER TO DEATH

Today Boveri is celebrated for discovering the origins of cancer, but another German scientist, Otto Warburg, was studying sea-urchin eggs around the same time as Boveri. His research, too, was hailed as a major breakthrough in our understanding of cancer. But in the following decades, Warburg’s discovery would largely disappear from the cancer narrative, his contributions considered so negligible that they were left out of textbooks altogether.

By the time Warburg turned his attention from sea-urchin cells to the cells of a rat tumor, in 1923, he knew that sea-urchin eggs increased their oxygen consumption significantly as they grew, so he expected to see a similar need for extra oxygen in the rat tumor. Instead, the cancer cells fueled their growth by swallowing up enormous amounts of glucose (blood sugar) and breaking it down without oxygen. The result made no sense. Oxygen-fueled reactions are a much more efficient way of turning food into energy, and there was plenty of oxygen available for the cancer cells to use. But when Warburg tested additional tumors, including ones from humans, he saw the same effect every time. The cancer cells were ravenous for glucose.

Warburg’s discovery, later named the Warburg effect, is estimated to occur in up to 80 percent of cancers. It is so fundamental to most cancers that a positron emission tomography (PET) scan, which has emerged as an important tool in the staging and diagnosis of cancer, works simply by revealing the places in the body where cells are consuming extra glucose. In many cases, the more glucose a tumor consumes, the worse a patient’s prognosis.  ...continue reading "Sugar and Cancer"

Published on Leave a comment on Enjoy Some Tart Cherry Juice

The researchers go overboard in their claims of what this study shows (after all, only 15 men were in the study, their blood pressure was only slightly elevated, and they were studied only for a short time). But.....what this study does show is that tart cherry juice seems to have some health benefits, such as lowering blood pressure for a while. Even though the researchers received funding from the Cherry Marketing Institute, it doesn't change the fact that cherries are considered healthy foods to eat. Montmorency tart cherries (MCs) are high in numerous phytochemicals (which have health benefits), including flavonoids (isorhamnetin, kaempferol, quercetin, catechin, epicatechin, procyanidins, and anthocyanins).

So check the ingredient list before you buy the tart cherry juice to make sure it is pure juice, and then enjoy a glass knowing that'll it'll benefit (if only temporarily) your blood pressure. From Medical Xpress:

High blood pressure lowers significantly after drinking tart Montmorency cherry juice

Drinking tart Montmorency cherry juice significantly reduces high blood pressure at a level comparable to that achieved by medication, according to new research from Northumbria University, Newcastle.The findings ....found that men with early signs of hypertension - more commonly known as high blood pressure - saw a 7% reduction in blood pressure after drinking Montmorency cherry concentrate when compared to drinking a fruit-flavoured cordial. 

This reduction is comparable to the level achieved by anti-hypertensive medication. High blood pressure affects over five million people in England and, if left untreated, increases risk of heart attack, heart failure, kidney disease, stroke or dementia. Normal blood pressure is around 120/80 mmHg.

Researchers from Northumbria University's Department of Sport, Exercise and Rehabilitation worked with fifteen participants who were displaying early hypertension with blood pressure readings of at least 130/90 mmHg....were given either 60ml of a Montmorency cherry concentrate or the same amount of a commercially available fruit-flavoured cordial. Blood pressure and blood samples were taken before the cherry concentrate was consumed and blood pressure was measured on an hourly basis thereafter. Blood samples and a series of other cardiovascular screening tests were taken again on a regular basis over the following eight hours.

The researchers found that the participants who were given the cherry concentrate saw a peak reduction in their blood pressure of 7 mmHg in the three hours after consuming the drink. 

Past studies have shown that a reduction of between 5-6 mmHg over a sustained period has been associated with a 38% reduced risk of stroke and 23% reduced risk of coronary heart disease. Interestingly, those participants with blood pressure levels at the higher end of the scale saw the most benefit. The greatest improvement in systolic blood pressure occurred when the phenolic acids, protocatechuic and vanillic, within the cherry concentrate reached their peak levels in the plasma. The researchers believe that these particular compounds are, at least in part, responsible for the reduction.  (Original study)

Published on Leave a comment on Cut Back or Avoid High Fructose Corn Syrup During Pregnancy

Another reason to cut back on soda and highly processed foods. Research in mice and women showed that a high-fructose diet during pregnancy may cause defects in the placenta and restrict fetal growth. But the advice in the article was disturbing - rather than giving a drug (allopurinol) to pregnant women with high fructose levels (which is what the researchers suggest), why not focus on giving them nutrition advice and strongly encourage them to avoid or cut back on high fructose products? Especially foods containing high fructose corn syrup (HFCS), such as soda and highly processed desserts.

Nutrition and why it's important should be discussed extensively with pregnant women, starting with the first prenatal care visit. Good advice is to read food labels and avoid products that list fructose, high-fructose corn syrup, or corn syrup solids. One easy first step would be to stop drinking soda and sweet drinks and juices. The researchers admit: "One of the best ways to ensure healthy maternal and fetal outcomes is by eating natural foods." Natural foods and good nutrition, not drugs, should be the focus. From Science Daily:

High-fructose diet during pregnancy may harm placenta, restrict fetal growth

Consuming a high-fructose diet during pregnancy may cause defects in the placenta and restrict fetal growth, potentially increasing a baby's risk for metabolic health problems later in life, according to research in mice and people by a team at Washington University School of Medicine in St. Louis.

However, giving the mice allopurinol, a generic drug frequently prescribed to treat gout and kidney stones, appears to mitigate the negative maternal and fetal effects. The findings suggest it may be possible to devise a prenatal screening test and treatment plan for pregnant women with high fructose levels. The study is available online in Scientific Reports, a journal affiliated with Nature Publishing Group.

Fructose, a sugar occurring naturally in fruits and honey, has been popular for decades among food manufacturers who process it into high-fructose corn syrup used to sweeten food and beverages. In fact, researchers have reported that the refined sugar accounts for more than half of all sweeteners used in the U.S. food-supply chain. And in recent years, there's growing concern that fructose in processed foods and sugary drinks may be linked to diabetes and obesity. "Since the early 1970s, we've been eating more fructose than we should," said Kelle H. Moley, MD,.....This study shows potentially negative effects of a high-fructose diet during pregnancy." 

Fructose is processed differently than other sugars such as glucose, which the body converts into energy. Instead, fructose is broken down by liver cells that turn the sugar into a form of fat known as triglycerides while also driving high levels of uric acid, a normal waste product found in urine and stool. Too much uric acid can create metabolic mayhem resulting in obesity, type 2 diabetes and other health conditions.

Studying mice, the researchers found elevated uric acid and triglycerides in otherwise healthy mice who were fed a high-fructose diet during pregnancy. Additionally, the mice developed smaller fetuses and larger placentas than those fed standard rodent chow.

Maternal health also may suffer. Metabolic problems caused by high levels of uric acid and fat increase a woman's risk of developing pregnancy complications such as preeclampsia -- a potentially serious condition in pregnancy often marked by high blood pressure, swelling and high protein levels in the urine -- and gestational diabetes, Moley said.

To assess the relevance of the mouse data in pregnant women, the researchers examined the association between fructose and placental uric acid levels in a small controlled group of 18 women who underwent scheduled cesarean sections. The women had no disorders that would have caused elevated uric acid. "We found a correlation suggesting similar maternal and fetal effects occur in humans," Moley said.

Published on Leave a comment on Diet May Affect Body’s Biological Age

This study found that people with high red meat intake, combined with low fruit and vegetable intake and a poor overall diet (which was found most frequently in males of low socioeconomic status) had biological markers indicating accelerated aging and poor renal function (early indicators of chronic kidney disease). Bottom line: eat less red meat, more whole grains, more fruits and vegetables for your health. From Medical Xpress:

Too much red meat and too few vegetables may increase your body's biological age

A diet containing too much red meat and not enough fruit and vegetables could increase your body's 'biological age' and contribute to health problems. Research led by the University of Glasgow and published today in Aging, has found that a moderate increase in serum phosphate levels caused by red meat consumption, combined with a poor overall diet, increases biological age (miles on the clock) in contrast to chronological age (years of age).
The study, which looked at participants from the most deprived to the least deprived in the NHS Greater Glasgow Health Board area, also demonstrates that deprived males were the worst affected.

Data from the study suggests that accelerated biological ageing, and dietary derived phosphate levels among the most deprived males, were directly related to the frequency of red meat consumption. Researchers believe that excess red meat particularly affects this group because of their poor diet and "sub-optimal fruit and vegetable intake".
The research, led by the Institute of Cancer Sciences in collaboration with the Karolinska Institutet (Stockholm, Sweden), also found that high phosphate levels in deprived males correlated with reduced kidney function and even underlying mild to moderate chronic kidney disease.

Phosphate is naturally present in basic foodstuffs, including meats, fish, eggs, dairy products and vegetables. Intestinal absorption of naturally occurring phosphate is minimally regulated, as absorption is efficient, hence high supplementation results in markedly elevated levels of serum phosphate, which can have adverse health consequences. Indeed high phosphate levels, as a consequence of dietary intake, have already been linked to higher all-cause and cardiovascular mortality risk, premature vascular ageing and kidney disease.

The researchers observed significant relationships between serum phosphate and biological age markers, including DNA content and telomere length. (Original study.)

Published on Leave a comment on Eat A Chocolate Bar Daily For Health?

Image result for dark chocolate  Another yes to daily chocolate consumption -  a 3.5 oz. chocolate bar a day! This study looked at 1,153 people aged 18-69 years old and found an inverse relationship between daily chocolate consumption and levels of insulin and liver enzymes. This suggests that chocolate consumption may improve liver enzymes and protect against insulin resistance (risk factors for cardiometabolic disorders such as diabetes, heart disease, or stroke). From Science Daily:

Eating chocolate each day could reduce heart disease, diabetes risk

A new study published in the British Journal of Nutrition appears to back up the adage that a little of what you fancy does you good. Including a small amount of chocolate each day could help prevent diabetes and insulin resistance. That's one of the research findings from the Luxembourg Institute of Health (LIH), the University of Warwick Medical School, the University of South Australia and the University of Maine.

Data of 1,153 people aged 18-69 years old who were part of the Observation of Cardiovascular Risk in Luxembourg (ORISCAV-LUX) study were analysed. It was found that those who ate 100 g of chocolate a day -- equivalent to a bar -- had reduced insulin resistance and improved liver enzymes. Insulin sensitivity is a well-established risk factor to cardiovascular disease.

The academics hypothesised that chocolate consumption may have a beneficial effect on insulin sensitivity and liver enzymes and therefore decided to analyse a national sample of adults, taking into account lifestyle and dietary factors, including the simultaneous consumption of tea and coffee. This is because both drinks can be high in polyphenol, the substance which may provide chocolate with its beneficial cardiometabolic effects.

More than 80% of participants claimed to eat an average of 24.8 g of chocolate a day. The study also found that those who claimed to eat chocolate were younger, more physically active and had higher levels of education than those who claimed not to eat chocolate on a daily basis. Dr Ala'a Alkerwi, the Principal Investigator of the study at LIH said: "It is also possible that chocolate consumption may represent an overall marker for a cluster of favourable socio-demographic profiles, healthier lifestyle behaviours and better health status. This could explain, at least in part, the observed inverse associations with insulin and liver biomarkers."

Published on Leave a comment on Chocolate, Cognitive Function, and Athletic Performance

Image result for dark chocolate Two new studies finding benefits from chocolate consumption: dark chocolate boosting athletic performance (in cycling), and long-term chocolate consumption (several times a week for many years) linked to better cognitive function. From Medical Xpress:

Eating chocolate improves cognitive function, study finds

People who ate chocolate at least once a week performed better on multiple cognitive tasks, compared to those who ate chocolate less frequently, according to a new study by researchers at the University of Maine, University of South Australia and Luxembourg Institute of Health that has garnered international attention. 

With age, education, gender, age and race controlled, cognitive tasks were related to following domains, each measured by multiple tests: Visual-Spatial Memory and Organization, Working Memory, Abstract Verbal Reasoning, Scanning and Tracking, and overall cognitive functioning. The 968 participants ages 23–98 in the study came from the Maine-Syracuse Longitudinal Study, directed by Elias, which has tracked more than 1,000 people over 35 years.

The researchers hypothesized that regular intake of cocoa flavanols may be one of several mechanism explaining the cognitive benefits of chocolate. In addition, compared to those who never or rarely ate chocolate, those who ate chocolate weekly had higher total and LDL cholesterol, but lower glucose levels. Hypertension and Type 2 diabetes also were lower in regular chocolate consumers than in nonconsumers. 

From Medical Xpress: Eating dark chocolate as a daily snack could help boost athletic performance, study suggests

Dark chocolate has already been hailed for its positive effects on cardiovascular health – and now a study undertaken at London's Kingston University has found the tasty treat could help give sports enthusiasts an extra edge in their fitness training. A team led by postgraduate research student Rishikesh Kankesh Patel discovered that dark chocolate provides similar benefits to beetroot juice, now taken regularly by elite athletes after studies showed it can improve performance. "Beetroot juice is rich in nitrates, which are converted to nitric oxide in the body. This dilates blood vessels and reduces oxygen consumption – allowing athletes to go further for longer," Mr Patel explained.

The Kingston University team wanted to find out whether dark chocolate could provide a similar boost, as it contains a substance called epicatechin – a type of flavanol found in the cacao bean, that also increases nitric oxide production in the body.

To test the theory, Mr Patel carried out a study with a group of nine amateur cyclists.....After undergoing initial fitness tests to establish a baseline for comparison, the participants were then split into two groups. The first group was asked to replace one of its normal daily snacks with 40 g of a dark chocolate known to be rich in flavanols for a fortnight, while the other participants substituted 40 g of white chocolate for one of their daily snacks as a control.

The effects of the athletes' daily chocolate consumption were then measured in a series of cycling exercise tests in the sports performance laboratory at the University's Penrhyn Road campus....The study, which has now been published in the Journal of the International Society of Sports Nutrition, found that after eating dark chocolate, the riders used less oxygen when cycling at a moderate pace and also covered more distance in a two-minute flat-out time trial.