Chocolate could be as beneficial as a powerful drug in reducing your risk of heart disease in stroke – and the risk can reduce by nearly 40 per cent if you eat enough, new research has discovered.
The risk of stroke was also reduced by 29 per cent among those who ate the most chocolate, researchers from Cambridge University found.
The researchers reviewed seven studies that involved more than 100,000 participants to discover just how good chocolate is for us. Chocolate has antioxidant and anti-inflammatory qualities, and dark chocolate is the most beneficial.
The researchers looked at the consumption of chocolate in all its variations – including milk and white chocolate and even chocolate biscuits.
Had they looked only at dark chocolate, the health benefits could well have been even better.
(Source: British Medical Journal, 2011; 343: d4488).
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