Similarly, in acute studies [102,103], dark chocolate containing 450 mg of polyphenols did not improve insulin and glucose in hypertensive diabetic subjects given a 75 g oral glucose load 60 min after ingestion of either low (control) or a high polyphenol dark chocolate [102], and cocoa beverage containing 960 mg total polyphenols and 480 mg flavanols showed no effect on glucose and increased insulin levels in obese subjects with T2D given a high-fat breakfast (766 kcal; 50 g fat) compared with a placebo (110 mg total polyphenols; <0.1 mg flavanols) [103]. This evidence concerns the gene INS and type 2 diabetes mellitus.