Chocolate ‘can reduce risk of cardiovascular disease’

Chocolate is often seen as a banned foodstuff to those trying to lose weight and keep it off, but new research has suggested that it could lower older women's risk of developing cardiovascular disease.

The study, published in the Archives of Internal Medicine on Monday (November 8th), details how cocoa, the principal ingredient of chocolate, is a rich source of flavonoids.

It goes on to explain that increased flavonoid intakes are associated with a reduced risk of cardiovascular disease and that they can reduce blood pressure and improve endothelial function.

Dr Brian Buijsse at the German Institute of Human Nutrition, suggested to Reuters Health that people shuld not use this research as an excuse to ditch tehri diets and eat lots of chocolate.

"The danger is that many people will start eating more of it than is necessary, without cutting back in calories from other snacks, which will result in weight gain and will counteract any beneficial effects of chocolate," he said.

This research supports the results of another study published in August by researchers from the US, Sweden and Israel, who found that moderate chocolate intake was associated with a lower rate of hospitalisation or death from heart failure.

Is your chocolate intake moderate?