Eating Chocolate Could Lower the Risk of Cardiovascular Disease

According to a recent study, eating chocolate on a regular basis could help lower the risk of developing cardiovascular disease.

A team of researchers from the United Kingdom has found that people who ate milk or dark chocolate were less likely to suffer from stroke or other types of heart disease.

The new study suggests that middle aged or older people who consumed as much as 3.5 ounces of chocolate daily had a lower risk of cardiovascular disease.

The scientists detailed their findings in the journal Heart.

The researchers noted that most people involved in the study consumed milk chocolate, which is considered less healthy because of its high content of sugar, compared to dark chocolate.

Dr. Phyo Myint, professor of medicine at the University of Aberdeen, Scotland and one of the lead authors of the study, explained that people can eat chocolate moderately and be concerned about their cardiovascular health.

Dr. Mynt added that the study did not find any harmful effects of chocolate, if consumed from time to time.

According to researchers, “the key is moderation”.

However, the study did not find a cause-and-effect, only a link between chocolate and a lower risk of cardiovascular disease.

The scientists based their findings on more than 21,000 adults that took part in the study.

The researchers observed them for about 12 years, during which time 14% of them suffered from stroke or heart disease.

According to their research, the participants who consumed the most chocolate on a daily basis –up to 3.5 ounces- had a 14% lower risk of developing heart disease and a 23% lower risk of stroke, compared to those who didn’t eat any chocolate.

The scientists then compared the results of this study with nine other studies on the link between chocolate and heart disease.

The combined studies revealed that those who ate the most chocolate were 29% less likely to suffer from heart disease and 21% less likely to suffer from stroke.

The studies also suggested that the participants who consumed the most chocolate had a 45% lower risk of dying from heart disease, stroke or heart attack.
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