Chocolate helps cut stroke risk

February 16, 2010 in Heart Health, Nutrition Topics in the News

Chocolate helps cut stroke risk

If you’re still tucking into that leftover chocolate from Valentine’s Day, you need not feel guilty according to new study findings from Canadian researchers.  

It turns out a weekly dose of chocolate may help lower the risk of having a stroke, and decrease the odds of dying from one.  Researchers reviewed three existing studies on the topic; the first study involved more than 34,000 postmenopausal women as part of the Iowa Women's Health Study. It found that people who enjoyed one serving of chocolate per week were 22 per cent less likely to have a stroke than people who ate no chocolate. 

The second study of more than 1,100 participants in Sweden found that those who ate 50 grams of chocolate once a week were 46 per cent less likely to die after a stroke compared to people who didn't. 

The third study that researchers reviewed found no link between chocolate and risk of death from stroke.

Although these preliminary findings are good news for chocolate lovers, further research will be needed to fully examine the link between chocolate intake and stroke risk.  While chocolate is known to be high in flavonoids, the same antioxidants found in fruits, vegetables, tea and red wine – it’s still a concentrated source of calories and high in saturated fat.

For tips on how chocolate can help boost health, and how much you should be eating to maximize your health benefits, check out Leslie Beck’s book, Heart Healthy Foods for Life.

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.