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Eating chocolate may reduce risk of heart disease

By cwan | August 29th, 2018

If you need one more excuse for your cocoa/chocolate addition, here it is: scientists from the University of Cambridge found that higher levels of chocolate consumption have been associated with a 37% reduction in the risk of developing cardiovascular disease, 31% reduction in diabetes and a 29% reduction for stroke.

Previous research has shown that cocoa products appear to have a positive antioxidant and anti-inflammatory effect on heart health. A Cambridge study analyzed the results from seven previous studies involving more than 114,000 participants who consumed cocoa products including dark chocolate, milk chocolate, chocolate bars, chocolate drinks and chocolate snacks. The Cambridge analysis found a significant association between increased consumption of these cocoa products and reduced risk for cardiovascular disease, stroke and diabetes.

Heart disease and stroke are the leading causes of death worldwide and will kill nearly 23.6 million people by 2030 according to World Health Organization.  It is well known that heart diseases are largely preventable through lifestyle changes including diet. Cocoa products, as popular as they already are worldwide, may provide a convenient and popular way of helping prevent these illnesses.

Thanks for reading.

Dr. Connie Wan

Journal Reference: Buitrago-Lopez, A., Sanderson J. et al. Chocolate consumption and cardio metabolic disorders: systematic review and meta-analysis, British Medical Journal 2011; 343 doi: https://doi.org/10.1136/bmj.d4448 (published 29 August 2011)