Chocolate could lower stroke risk: study

MORE good news for chocolate lovers – eating up to 100 grams a day has been linked to a lowered risk of heart disease and stroke.

RESEARCH led by the University of Aberdeen has concluded there’s no evidence for cutting out chocolate to lower the risk of cardiovascular disease.

The study found that, compared to people who ate no chocolate, those with a higher intake had an 11 per cent lesser risk of cardiovascular disease and a 25 per cent reduced risk of associated death. It was also linked with a 9 per cent lower risk of hospital admission or death as a result of coronary heart disease, while it was similarly associated with a 23 per cent reduced risk of stroke, even after taking into account other factors. The study is tracking the impact of diet on the long-term health of 25,000 men and women in Norfolk. The authors pointed out that dark chocolate is usually said to have more beneficial effects than milk chocolate, but milk chocolate was more frequently eaten by the Norfolk participants.