Meta-analyses of acute or short-term, chronic (≤18 weeks), randomized controlled trials showed that chocolate or cocoa reduced fasting insulin (−2.65 μU/mL) and insulin after glucose challenge (−17 μU/mL at 30 min; 95% CI −20.7 to −13.4 μU/mL) and improved insulin resistance (HOMA–IR −0.67; 95% CI −0.98 to −0.36). Here, INS is linked to Insulin resistance.