Previous research has shown varying effects of chocolate consumption on the risk for heart disease. A team of Canadian researchers has reported that eating more chocolate may be linked to a lower risk for stroke and stroke-related death.

The Canadian scientists performed a systematic review of studies that looked at the effects of chocolate on stroke risk. In one study, just 1 serving of chocolate per week was associated with a 22 percent reduction in stroke risk. In another study, consuming 50 grams of chocolate on a weekly basis was linked to a 46% reduction in stroke-related death. The scientists caution that the number of studies examining the relationship between chocolate and stroke was small, so more research is needed to determine the type and amount of chocolate before more valid conclusions can be drawn.

Chocolate contains flavanoids, which have been associated with lower heart disease risk. However, different types of chocolate vary in the amount of flavanoids they contain, and the amounts that are required to lower stroke risk might also add excessive amounts of sugar and fat to the diet. It’s also important to keep in mind that, although two of studies analyzed showed a stroke benefit from chocolate, a third study showed no association between chocolate consumption and stroke or stroke-related death.

Source:

American Academy of Neurology 62^nd Annual Meeting. Published online 11 February 2010.