Good news for chocoholics and those who thought they had to give up the good stuff completely.
Growing research is linking cardiovascular health benefits to chocolate, because they’re abundant in flavonoids, chemical compounds found in plants that act as powerful antioxidants.
One study of more than 44,000 participants, presented at a American Academy of Neurology meeting, found that those who ate a weekly serving of chocolate were 22% less likely to suffer a stroke than those who didn’t. This promising result requires follow-up studies to confirm the link, because not all such studies have found a connection between stroke risk and chocolate consumption.
Several previous studies have found a link between eating chocolate and cardiovascular health benefits. In 2008, an Italian study observed that eating a small square of dark chocolate daily protects the heart from inflammation and subsequent heart disease. Published in the Journal of Nutrition, the findings were based on a survey of 11,000 people of the Molise region of Italy.
One popular theory holds that chronic inflammation of the circulatory system’s tissues is a risk factor for cardiovascular disease, including heart attack and stroke. One measure of inflammation is the presence of C-reactive protein, or CRP. The Italian researchers studied blood levels of CRP and compared that to their subjects’ usual chocolate intake.
The study found that people eating moderate amounts of dark chocolate regularly have significantly lower levels of CRP compared to others. The 17% reduction in CRP levels correlated with a decreased incidence of cardiovascular disease of 25% in men and 33% in women.
But don’t rip open a chocolate bar just yet – the amount of chocolate you eat makes a difference.
Only a quarter ounce of chocolate per day offers the ideal heart-protective benefit, according to the Italian study. That’s only about a half bar of dark chocolate per week!
And it works best with dark chocolate. Milk chocolate may interfere with the absorption of flavonoids and, therefore, may not be as effective.
Other studies have found that blood platelets clump together more slowly in chocolate eaters. It’s the sudden aggregation of platelets in a narrowed artery that can lead to heart attack and stroke.
Chocolate consumption may also help lower blood pressure, assuming it’s eaten in moderation along with a balanced diet.
Recent research has also suggested that plant flavonoids could help reduce the chances of developing cancer because they combat the cell damage that can lead to tumor growth.
Some even think chocolate can be brain food. One study, presented at the British Psychological Society annual meeting, found that mental arithmetic became easier after subjects consumed large amount of hot cocoa drink.
How chocolate improves mental performance isn’t known, but it could relate to the release of a number of neurotransmitter compounds in the brain.
So you chocoholics out there, take heart. You may be doing your body good as you consume your favorite treat. But keep in mind: The darker the chocolate, the better, and in small amounts.