Chocolate 'cuts heart risk by a third'

Chocolate 'cuts heart risk by a third'


Eating chocolate regularly could cut the risk of heart disease by a third, according to the largest analysis of its kind to date.


The study does not give people carte blanche to gorge on chocolate Photo: FRESHFOODIMAGES.COM








By Stephen Adams, Medical Correspondent, in Paris






Those who eat more chocolate have a 37 per cent lower risk of cardiovascular disease than those who eat little, according to a Cambridge University analysis of seven separate studies, containing in total over 100,000 people.


They also have a 29 per cent lower chance of stroke, although they do not have a lower risk of heart failure.


The studies, which followed people in Germany, the Netherlands, Sweden, the US and Japan for about a decade on average, did not focus on dark chocolate alone, which is believed to be the most beneficial type.


Rather, they included consumption of other types including milk chocolate and chocolate bars, drinks, biscuits and desserts.


Dr Oscar Franco, from the university’s Cardiovascular Epidemiology Unit, said no one really understood why chocolate appeared to be so good for heart health.

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