Research monitoring 37,000 Swedish men has shown that consumption of chocolate correlates with a smaller risk of a stroke. The study had two groups, one not eating any chocolate throughout the week and the other eating 63g per week (just larger than an average chocolate bar) with the group eating chocolate being 17% less likely to suffer a stroke. Their eating habits and health had been monitored for a decade. It has been suggested that this apparent benefit could be derived from the presence of compounds known as flavonoids (covered in an earlier post about Alzheimer's Disease). Prof Susanna Larsson says "flavonoids appear to be protective against cardiovascular disease through antioxidant, anti-clotting and anti-inflammatory properties" and as we know it can reduce blood pressure as well. However, the authors of this study make sure to say that any potential benefit can only be enjoyed in a balanced, healthy diet and urge readers not to use this potential benefit as an excuse to eat excessive chocolate, as the high fat content is very well documented.
No comments:
Post a Comment