Habitual Chocolate consumption reduces Heart Attack and Stroke by 39%
European Heart Journal, 31 March 2010, Dr Brian Buijsse
The largest study to look at chocolate demonstrates that the benefit is explained by blood pressure reduction as a result of the cocoa and flavanols. The conclusion is still to be cautious due to the sugar, saturated fat and calories. Ideally, enjoy small amounts of dark chocolate.
The German study involved 19,357 people between 35 and 65 from 1994 to 2006. It did not differentiate between milk, dark and white. The group that ate about 7.5g of chocolate a day had 1mm odd reduction in systolic and diastolic blood pressure.
The flavanols in chocolate are the primary driver of reduced risk. Flavanols cause a release of nitric oxide which reduces blood pressure and improves platelet function. Other studies have shown that the 70% plus cocoa content chocolate also reduces oxidative stress.
Comment:
Research continues to confirm the benefits of enjoying dark chocolate in small to moderate amounts. We still need to wait for a large trial that compares 70% plus dark with milk chocolate.