Thursday, September 22, 2011
Eating chocolate could cut the risk of heart disease and stroke by a third according to researchers at Cambridge University.
The biggest review ever carried out into the subject found that eating at least two pieces of chocolate a week is linked to a 37 per cent drop in the chances of developing cardiovascular disease. Those who indulged also saw a 29 per cent fall in the risk of stroke compared with those who ate fewer than two squares a week.
Dr Oscar Franco and his colleagues at Cambridge University reviewed seven studies on the effects of chocolate consumption on the heart, which involved 100,000 participants.
The studies included chocolate bars, drinks, biscuits and desserts, and did not differentiate between dark and milk.