Specifically, chocolate has been suggested to have short-term benefits on reducing blood pressure [2–4] and serum cholesterol, [4–7] and on improving insulin sensitivity; [4,8,9] also, in a number of long-term observational studies, chocolate consumption has been linked to lower incidence of cardiovascular disease.[2,10,11] However, participants do not usually perceive changes in biological risk factors for cardiovascular disease. The gene discussed is INS; the disease is cardiovascular disorder.