Chocolate Reduces Cardiovascular Disease and Stroke

The British Medical Journal is jumping on the chocolate bandwagon, publishing a study that shows the highest levels of chocolate consumption compared to no chocolate consumption resulted in a 37 percent reduction in cardiovascular disease and a 29 percent reduction in stroke. This conclusion was based on a meta-analysisA quantitative statistical analysis of several separate but similar experiments or studies in order to test the pooled data for statistical significance. involving seven studies and 114,000 people.

The active polyphenols antioxidant shown to affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. Found in many different fruits, vegetables, red wine, grains, honey, and legumes. in chocolate are higher in dark chocolate that is minimally processed. Many chocolate products are high in sugar and calories, so I would not suggest consuming these types of chocolate as a way to boost your intake as it will not be good for your weight or your blood sugar metabolism. Because chocolate also contains caffeine, some individuals may not be able to consume much, especially at night, as it could disrupt the quality of sleep. Otherwise, chocolate is a true health food with an impressive ability to reduce the risk for the number one killer in America.