Eating Chocolate May Lower Risk of Heart Disease

The recent chocolate analysis from the University of Cambridge in the United Kingdom—the tasty details of which can be found in the August 29 online edition of the British Medical Journal—included seven studies and over 100,000 participants.

Although the consumption of chocolate has previously been associated with a reduction in risk for the development of heart disease, this latest research found “a potential link between chocolate consumption and prevention of heart disease,” according to lead researcher Dr. Oscar H. Franco, from the department of public heath and primary care at the University of Cambridge.

Although the sweet treat may offer health benefits, Franco cautioned that people should not eat it solely for the purpose of potentially lowering their heart disease risk due to the fat and sugar content. He advised, “If you are already eating chocolate, do it in moderation; if you are not eating chocolate, our advice is not to start eating chocolate.”

Franco acknowledged that they are in the early stages of research, and noted that clinical trials will determine the validity of the link between chocolate consumption and heart health.

For their study, the researchers performed a meta-analysis that involved searching medical literature for relevant trends among previously published studies. A total of seven studies were identified that included data on 114,009 people. The collective data from these studies revealed that those people who consumed the most chocolate could possible have cut their risk of heart disease by as much as 37 percent.

In addition, findings showed that consuming chocolate may also provide a 31 percent reduction in risk of diabetes, as well as 29 percent lower risk of stroke, based on a comparison with those who ate the least chocolate. However, the analysis found that the amount of chocolate consumption had no effect on heart failure risk.

Franco says that it remains unclear as to just how much chocolate consumed can provide the potential health benefits. He stated, “We still need to clarify the quantity that permits chocolate to prevent heart disease. Given the amount of sugar and calories in chocolate, we don’t think it’s going to be a high quantity.”

Franco explained that the analysis did not include data indicative of how much chocolate was eaten by those having the highest consumption. However, eating chocolate regularly appeared to be significant. He noted that the studies reviewed by the research team made a comparison between people who consumed chocolate more than once a week, and those who ate it less often.

In addition, it has yet to be determined just what type of chocolate provides health benefits. The chocolate eaten by individuals included in the analysis could have been any of a variety of dark, milk or white chocolate, since the analysis included consumption of chocolate bars, drinks, biscuits, and desserts. However, Franco speculates that dark chocolate will likely be discovered to be the treat of preference for having a healthy sweet tooth.

The healthy secret of chocolate likely lies in the fact that cocoa products can contain high levels of flavonoids that may be beneficial to both cardiovascular and metabolic health. Cocoa beans contain healthy plant compounds like flavanols, called polyphenols, which act as powerful antioxidants, as well as anti-inflammatory and anti-clotting agents, that may promote healthy arteries, and help lower blood pressure and cholesterol. In addition, they may help to improve insulin sensitivity, which could reduce the risk for diabetes.

However, consuming chocolate is not the only way to increase the intake of polyphenols. Large amounts of polyphenols are contained in fruits, vegetables and legumes. Such foods also contain fiber, vitamins, and minerals, and lack the added calories and high sugar content. Still, for chocolate lovers, the news is comforting and allows for the perfect excuse to continue indulging—albeit in moderation.