Eating chocolate could help reduce the risk of heart disease and stroke
Scientists reviewing research into the effect of eating 'high levels' of chocolate have concluded that it could protect your brain and heart.
Evidence from more than 114,000 patients suggested that the risk of coronary heart disease and stroke in people who ate more than two bars of chocolate a week was reduced by around a third.
It indicated that 'highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels'.
Results of the study were published on the BMJ website.
But don't get too excited: researchers also point out that eating chocolate can cause weight gain and Type 2 diabetes. However, their findings do indicate that chocolate could one day be used to protect from heart problems and stroke, if the sugar and fat content of consumer products is reduced.
Zest says: Chocolate clearly carries some health benefits but there are better ways to cut your risk of heart disease and stroke. We recommend regular exercise, eating healthily, avoiding smoking and managing your stress levels. Oh, and the occasional treat - like a bar of chocolate...
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