Eating chocolate may cut heart disease risk by one-third

Eating chocolate may cut heart disease risk by one-third

Another study was published today that generally agrees eating chocolate may be good for our hearts.

To be presented today at the European Society of Cardiology Congress in Paris, this study found eating high levels of chocolate might be associated with a one-third less chance of developing heart disease.

Researches analyzed the results of seven studies involving over 100,000 participants to analyze the effects of eating chocolate on heart attacks and stroke. Some participants had heart disease and some didn’t.

In five studies, they found eating the most chocolate was associated with a 37 percent reduction in cardiovascular disease and a 29 percent reduction in stroke, compared with the lowest levels of chocolate consumption.  Researchers didn’t find any significant reduction in risk for heart failure.

Note: The studies didn’t single out dark or milk chocolate,  and included chocolate bars and desserts.

The authors advise interpreting these findings with caution. The chocolate we eat still comes with fat and calories, and over-consuming it can lead to weight gain and the added risk of heart disease and diabetes.

The study was published today on

Source: European Society of Cardiology news release

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