Indeed, an improvement in the insulin sensitivity index (derived from an oral glucose tolerance test) [15] following 2 weeks’ daily consumption of dark chocolate in patient groups with hypertension has been described [16,17], although, in a similar cohort, Muniyappa et al. reported no improvements in insulin-mediated glucose uptake using a 2-h hyperinsulinemic clamp following 2 weeks of high-flavanol cocoa (HFC) beverage consumption [10]. This evidence concerns the gene INS and hypertensive disorder.