Boston, MA—Consuming dark, but not milk, chocolate may be associated with lower risk of developing type 2 diabetes (T2D), according to a new study from Harvard T.H. Chan School of Public Health.

“Our findings suggest that not all chocolate is created equal,” said lead author Binkai Liu, doctoral student at the Harvard Kenneth C. Griffin Graduate School of Arts and Sciences, studying in the Harvard Chan School Department of Nutrition. “For anyone who loves chocolate, this is a reminder that making small choices, like choosing dark chocolate over milk chocolate, can make a positive difference to their health.”

The study was published online Dec. 4 in The BMJ.

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