Eating Chocolate Might Reduce the Risk of Stroke

According to a group of Canadian researchers, eating a bar of chocolate each week may reduce the person’s chances of having strokes. The study, which was conducted on 50,000 people, has shown that people who ate chocolate were 22% less likely to have a stroke as compared to those who did not. While regular chocolate eaters who suffered from stroke were 46% less likely to die as compared to non-chocolate eaters.

The researchers stated that one of the main reasons for the results of the study is the certain amount of flavonoids found in chocolate. As most people know, flavonoids are anti-oxidants. However, despite the findings, the researchers stressed the importance of eating chocolate in moderation. Eating excessive amounts of chocolate will have detrimental effects on a person’s weight as most chocolate bars found in the market are high in saturated fats.

The researchers were also keen to add that more research needs to be conducted in order to clarify the possible links found between the reduction of the risk of stroke and chocolate consumption. Although flavonoids was found to provide people protection from the occurrence of heart disease, researchers still warn people to minimize their intake of chocolate.