Study Confirms Chocolate Reduces Heart Disease, Stroke Risk

Most of us probably know chocolate, especially dark chocolate, reduces blood pressure, plaque formation and bad LDL cholesterol, but recent studies by the University of Cambridge in England found that five out of seven studies concluded those consistently eating chocolate had lower risks of stroke and heart problems.

Over 100,000 people participated in the seven studies, according to the study published in the August 29, 2011 issue of the British Medical Journal, whereby those eating chocolate reduced heart disease by 37 percent and strokes by 29 percent. The secret was the amount and consistency of those eating the chocolate.

The studies didn't measure the type of chocolate consumed by the volunteers, or what form it took. For example, in brownies, candy bars, and other types of dessert forms, or whether the chocolate was milk or dark.

So far the conclusion, in general, is chocolate should be eaten moderately, as there are the calorie and sugar issues which could generate weight gain and other health problems.

Still, great news for chocolate lovers who can consistently, but moderately consume chocolate.

While consistency is considered an important part of the health factor related to chocolate, there needs to be more research conducted to find out the quantity of chocolate that was consumed to bring the healthy results.

Source