Every now and again some of our favorite pound-packing foods pop up in the news as healthier than we originally thought: wine, potatoes and coffee, are just a few. Chocolate is another. We’ve heard a lot about the antioxidant and anti-inflammatory properties of chocolate, but new research explores its effects on heart health.
Scientists from the University of Cambridge conducted research that involved more than 100,000 subjects and included data from several older studies. Ultimately, chocolate was linked to lower rates of stroke, coronary heart disease, high blood pressure and other heart conditions. More specifically, the study found that those who ate the most chocolate were 37 percent less likely to develop cardiovascular disease and 29 percent less likely to have had a stroke than those who ate the least amount of chocolate.
It seems as though those previous claims are right: chocolate (especially dark) can be healthy in moderation. However, while we are extremely excited about this news, many chocolate products are high in sugar and fat, so moderation is key.
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