Chocolate Reduces Cardiovascular Disease and Stroke

September 18, 2011 | Byron J. Richards, Board Certified Clinical Nutritionist

Send to a friend

* Required fields

  or  Cancel

 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-analysis involving seven studies and 114,000 people.

The active polyphenols 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.

Search thousands of health news articles!