Eating chocolate linked to reduced heart disease risk

Researchers have found that higher levels of chocolate consumption have been associated with a 37% reduction in the risk of developing cardiovascular disease, 31% reduction in diabetes and a 29% reduction for stroke.

Scientists at the University of Cambridge in the UK analyzed the results of seven studies involving more than 114,000 participants. The studies looked at consumption of dark and milk chocolate and included chocolate bars, chocolate drinks and chocolate snacks.

Previous research has shown that cocoa and cacao products appear to have a positive antioxidant and anti-inflammatory effect on heart health. The Cambridge analysis found a significant association between increased consumption of these products and reduced risk for any cardiovascular disease, stroke and diabetes.

Read more.