Posted on Feb 25, 2010, 6 a.m.
Canadian researchers find that chocolate consumption lowers the risk of stroke.
Rich in flavonoids, a potent type of antioxidant, chocolate has been found by previous studies to beneficially impact the risk of cardiovascular disease. Sarah Sahib, from McMaster University (Ontario, Canada), and colleagues analyzed various studies involving chocolate consumption to ascertain its effects on stroke risk. One study revealed an association with stroke for chocolate consumption once a week as opposed to none per week, with another study suggesting that flavonoid intake from eating chocolate weekly lowered death caused by a stroke. The team concludes that: “Higher flavonoid intake from chocolate sources may be associated with lower incident risk of stroke and stroke-related mortality.”
Sarah Sahib, Hamilton, ON, Canada, Joel G. Ray, Gustavo Saposnik. “Chocolate Consumption and Risk of Stroke” (Poster P06.011]. American Academy of Neurology, February 11, 2010; findings to be presented at the 2010 Annual Meeting of the American Academy of Neurology.