Studies have found that chocolate helps reduce heart disease mortality

Release date: 2009-08-27

A new study shows that heart disease patients who eat chocolate twice or more a week have a three-fold reduction in their chances of dying from heart disease compared with heart disease patients who never eat chocolate. The study also found that if the amount of chocolate was small, its protective effect would be reduced, but the effect would still be better than those who did not eat chocolate.
Researchers at the Caroline Medical School in Stockholm, Sweden, conducted a follow-up study of 1,169 men and women without diabetes who were between the ages of 45 and 70. These people were hospitalized for the first time in the early 1990s due to heart disease. The researchers asked their patients about their eating habits during the previous year, including the frequency and amount of chocolate they ate. After considering factors like drinking, smoking, and obesity, the researchers found that chocolate helps reduce the risk of death in heart disease patients, and there is no gender difference.
Early research confirmed that eating candy made from cocoa powder can lower blood pressure and improve blood circulation. However, this study is the first to find that eating chocolate helps reduce the risk of death in patients with acute myocardial infarction, and this effect is limited to chocolate, and other sweets have no similar effect.
Researchers believe that it may be antioxidants in cocoa. Antioxidants protect the body from free radicals that can accumulate in the body and damage cells, which are thought to be the "culprits" of heart disease, cancer and aging. ——Midi Medical Network

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