Regular chocolate consumption ‘linked with lower heart disease and stroke risk’

A new study has indicated that eating chocolate regularly can be linked to a reduced risk of stroke and heart disease.

Published in the British Medical Journal, the Norfolk-based study monitored 9,214 men and 11,737 women for an average of almost 12 years, during which time 3,013 experienced either an episode of fatal or non-fatal coronary heart disease or stroke.

Higher levels of chocolate consumption were associated with younger age and lower weight, waist-to-hip ratio, systolic blood pressure, inflammatory proteins, diabetes and more regular physical activity – all of which add up to a favourable cardiovascular disease risk profile.

Eating more chocolate was also associated with higher energy intake and a diet containing more fat and carbs and less protein and alcohol. Compared with those who ate no chocolate, higher intake was linked to an 11 percent lower risk of cardiovascular disease and a 25 percent lower risk of associated death.

Chocolate consumption was also associated with a nine percent lower risk of hospital admission or death as a result of coronary heart disease, after taking account of dietary factors.

The researchers concluded: "There does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk."