An ingredient of dark chocolate may help diabetics control dangerously high cholesterol levels, it is claimed.
Chocolate with high levels of cocoa solids is rich in polyphenols, which other studies suggest can reduce the risk of heart disease.
The Hull University study found cholesterol fell in a small number of diabetics given bars rich in this ingredient.
But Diabetes UK said the high fat and sugar content would outweigh benefits.
High cholesterol levels are a particular problem for many diabetes, and are linked strongly to an increased risk of heart disease.
The Hull study, published in the journal Diabetic Medicine, tested the theory that chemicals found in cocoa beans could influence this.
A total of 12 volunteers with the type II form of the condition were given identical chocolate bars, some enriched with polyphenols, over a 16 week period.
Dark chocolate
Those given the enriched bars experienced a small improvement in their overall cholesterol “profile”, with total cholesterol falling, and levels of so-called “good” cholesterol rising.
Steve Atkin, lead author of the study, suggested that it could mean a reduction in heart risk.
“Chocolate with a high cocoa content should be included in the diet of individuals with type II diabetes as part of a sensible, balanced approach to diet and lifestyle,” BBC News quoted him as saying.
However, researchers at Diabetes UK said that the message would be interpreted as a ”green light” to eat more chocolate.
They pointed out that even bars with the highest levels of cocoa solids would contain high levels of fat and sugar, and could end up doing more harm than good.
Iain Frame, of the health charity Diabetes UK, said he was unconvinced by talk of health benefits.
“On no account should people take away the message from this study, conducted in only 12 people, that eating even a small amount of dark chocolate is going to help reduce their cholesterol levels,” he said.
“The tiny health benefit of this compound found in cocoa-rich chocolate would be hugely outweighed by the fat and sugar content.
“The design of the study is also somewhat unrealistic as they asked participants to eat only around half the size of a normal, dark chocolate bar every day for eight weeks,” he added.
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A cup of enriched cocoa may help improve the working of blood vessels in diabetic patients, research suggests.
Doctors prescribed three mugs of specially formulated cocoa a day for a month, and found “severely impaired” arteries regained normal function.
The German study, featured in the Journal of the American College of Cardiology, suggests chemicals called “flavanols” may be responsible.
But charity Diabetes UK said eating more normal chocolate would not work.
People with diabetes are at greater risk of cardiovascular problems such as heart disease and strokes, partly due to the effects of high blood sugar on the linings of blood vessels, which stops them being able to expand as much when needed by the body.
This can result in higher blood pressure, which can then cause further problems.
While a healthier lifestyle can reduce the risks, it often does not solve the problem completely.
Cocoa naturally contains “flavanols”, antioxidant chemicals which are also found in some fruit and vegetables, green tea and red wine, and has been linked with health benefits by other studies.
The type of cocoa used in the study cannot be found in the shops and is a version enriched with far higher concentrations of the chemicals.