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Eating chocolate cuts risk of heart disease

Eating high levels of chocolate could be associated with a significant reduction in the risk of certain cardiovascular disorders, reveals Cambridge research published in the British Medical Journal this week.

 

The researchers compiled a systematic review of seven studies using data from 114,000 patients and found that people who consumed the most chocolate had a 37 per cent lower risk of developing heart disease and a 29 per cent lower risk of suffering a stroke than those who consumed less chocolate.

The studies looked at the consumption of dark chocolate as well as milk chocolate, chocolate drinks and other chocolate confectionaries.

Although the analysis suggests a certain benefit to eating higher quantities of chocolate, the findings still need to be interpreted with caution, in particular because commercially available chocolate is very calorific and eating too much of it could in itself lead to weight gain, which increases various health risks.

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