"Eating This Much Chocolate Could Cut Heart Disease Risk By 13 Percent" - Kashmira Gander
Eating a moderate amount of chocolate could cut the risk of heart disease, a study has suggested. Researchers assessed five studies involving 575,000 individuals to conclude eating three bars of chocolate a month could lower the risk of heart disease by 13 percent from the baseline. But the study presented at the European Society of Cardiology conference in Munich isn’t a green light to eat chocolate in excess, as indulging every day appeared to raise the risk of heart failure by 17 percent. Chayakrit Krittanawong, MD, post graduate of internal medicine at the Icahn School of Medicine at Mount Sinai, who led the research, said, “I believe that chocolate is an important dietary source of flavonoids which are associated with reducing inflammation and increasing good cholesterol. Flavonoids can increase levels of nitric oxide in the body, which widens the blood vessels and can improve circulation.” But he warned many chocolate products are high in saturated fats. “Therefore, moderate consumption is recommended at this moment,” he said. Next, a randomized clinical trial is needed to definitively answer whether chocolate can boost heart health, as well as which forms of chocolate are most beneficial.
- Chayakrit Krittanawong, MD, Post Graduate, Internal Medicine, Icahn School of Medicine at Mount Sinai