Short-term effect of dark chocolate consumption on routine haemostasis testing
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.
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Postprandial response to food and drink depends on various non-modifiable and modifiable factors, including diet, drugs, lifestyle, physical activity, body weight, smoking, and alcohol consumption.
“The postprandial response to food and drink depends on various non-modifiable (age, gender, genetic background, blood group, etc.) and modifiable factors. Modifiable factors are diet [26], [27], [28], [29], intake of drugs, over-the-counter medicines, food supplements and herbal preparations [30], lifestyle, physical activity, such as diving, marathon, strenuous exercise, and some other activities”
From Joint EFLM-COLABIOCLI Recommendation for venous blood sampling (2018) · cites this paper as [26]
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Joint EFLM-COLABIOCLI Recommendation for venous blood sampling
Simundic, A.-M., Bölenius, K., Cadamuro, J., Church, S., Cornes, M. P., van Dongen-Lases, E. C., Eker, P., Erdeljanovic, T., Grankvist, K., Guimaraes, J. T., et al. (2018) · Clinical Chemistry and Laboratory Medicine (CCLM) · doi:10.1515/cclm-2018-0602 · Cited by 240 · see citing works
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- Authors
- Montagnana, M., Danese, E., Salvagno, G. L., & Lippi, G.
- Affiliations
- University of Verona (IT)
- Corresponding author
- Lippi, Giuseppe
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2016-12-14
- Volume
- 68
- Issue
- 5
- Pages
- 613-616
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W2567227474
- Cited by
- 7
- References
- 0
- Citations by year
- 2024: 1 · 2023: 1 · 2021: 1 · 2019: 2 · 2018: 2
- FWCI
- 1.68
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Padua Research Archive (University of Padova) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Health Sciences › Medicine › Hematology › Blood properties and coagulation
- Health Sciences › Medicine › Hematology › Blood Coagulation and Thrombosis Mechanisms
- Keywords
- dark chocolate, Theobroma cacao, hemostasis, activated partial thromboplastin time, prothrombin time, fibrinogen, triglycerides, coagulation, healthy volunteers
- MeSH terms
- Chocolate, Adult, Diet, Fibrinogen, Hemostasis, Humans, Male, Middle Aged, Partial Thromboplastin Time, Prothrombin Time, Triglycerides
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