Does Eating More Chocolate Reduce Diabetes, Stroke and Heart Disease

Tue, 30 Aug 2011
Eating chocolate reduces your risk of developing diabetes, stroke and heart disease.

A new review of previously published studies highlights the claim that chocolate indeed does benefit the heart.

Five of seven studies within the review related moderate consumption of chocolate with a 37 per cent decrease in risk of cardiovascular disease, a 31 percent drop in risk of diabetes and a 29 per cent decrease in the risk of developing a stroke risk in contrast to those who have low chocolate consumption.

University of Cambridge researchers confirm that, of course, eating too much chocolate is harmful, however, the existing studies agree that there is a possible benefit of chocolate consumption with a lower risk of cardiometabolic disorders.

The findings emphasise that when age, level of physical activity, diet, smoking and body mass index are controlled for, moderate amounts of chocolate make you healthier.

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