Chocolate eaters have 37-% lower risk of heart disease: study
31 Aug 2011
People who eat more chocolate had a 37-per cent lower risk of cardiovascular disease than those who ate little, a Cambridge University analysis of seven separate studies, containing in total over 100,000 people has revealed.
The studies, on people in Germany, the Netherlands, Sweden, the US and Japan conducted over a decade on average, did not solely focus on chocolate, which is believed to be the most beneficial type.
Rather, included in the studies were consumption of other types including milk chocolate and chocolate bars, drinks, biscuits and desserts.
According to Dr Oscar Franco, from the university's Cardiovascular Epidemiology Unit, the action of chocolate in the promotion of the health of the heart had not been fully understood by anyone.
He said foods being very complex structures had many substances which interacted to produce a beneficial effect.
According to one theory, chocolate contained large amounts of antioxidants, some of which could help keep the arteries clean.
.webp)
