Could 100 g of Chocolate A Day Lower Stroke, Heart Attack Risk?

New research suggests that eating up to 100 g of chocolate per day could lower the risk of heart disease and stroke.  

In addition to studying the effect of diet on the long-term health of 25,000 men and women, a team including investigators from the UK’s University of Manchester and the University of Aberdeen also conducted a systematic review of all available published evidence linking chocolate to cardiovascular disease (CVD). The authors followed study participants for an average of close to 12 years. During this time, 14% of those taking part in the study experienced either a stroke or coronary heart disease.
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Among study participants, 20% indicated they did not eat any chocolate, while others reported an average daily consumption of 7 g, with some eating as much as 100 g of chocolate each day. According to the authors, those who ate higher levels of chocolate were typically younger, weighed less, had a lower waist-to-hip ratio, systolic blood pressure and inflammatory proteins; and demonstrated less incidence of diabetes and more physical activity. All of these factors equate to a “favorable” CVD risk profile, the researchers noted, adding that eating more chocolate was also connected to higher energy intake and a diet consisting of more fat and carbohydrates, and less protein and alcohol.

In addition, those who ate more chocolate had an 11% lower risk of cardiovascular disease, and a 25% lower risk of associated death, as well as a 9% lower risk of hospital admission or death resulting from coronary heart disease and a 23% lower stroke risk. Among those whose inflammatory protein level was measured, participants eating the most chocolate showed an 18% lower risk than those who ate the least.

There are a few important points to consider in interpreting these results, says Phyo Kyaw Myint, MBBS, MD, clinical chair in medicine of old age at the University of Aberdeen, and co-author of the study.

For example, most studies included in the meta-analysis included only Caucasians, the studies were conducted in middle- and older-aged people, and the observed risk estimates were based on group results, says Myint. In addition, chocolate consumption was assessed at baseline, which means consumption patterns could have changed over the 12-year follow-up period.

That said, the results “seem to be consistent across the groups, and generally the observed benefit increases with higher consumption categories,” adds Myint.

Given a choice, “eating or taking less calorific chocolate is advisable. We cannot single out specific types of chocolate in the current study.”

The key “is to have moderate consumption and ensure one does not exceed a calorie intake higher than recommended for his or her height, weight, etc.,” says Myint, adding that “the composition of diet and dietary advices are available in the public domain, and I hope people would be sensible about diet.”

—Mark McGraw

Reference

Shing Kwok C, Boekholdt M, et al. Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women. Heart. 2015.