Dark chocolate may lower risk of heart disease
Chocolate contain cocoa that have flavanols. The flavanols are known to prevent oxidation of LDL cholesterol (the ‘bad’ cholesterol) and have other effects on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot.
The property of flavanols to prevent oxidation is expected to lower the risk of heart disease in the long term as much less cholesterol will lodge in the arteries.
In one study of 470 elderly men, cocoa reduced the risk of cardiovascular death by 50% over a 15 year period.
One more study showed that having chocolate 5 or more times in a week lowered the risk of cardiovascular disease by 57%.
These studies being so-called observational studies do not prove that it was the chocolate alone that caused the reduction in risk of heart disease.
Note of caution: Chocolate that we eat undergoes lots of processing as a result there is significant loss of flavanols. Pure cocoa is the best way of getting flavanols, but it is processed to neutralize its acidity. Despite this it is worthwhile to have dark chocolates especially if you are looking for cardiovascular benefits.
However, as chocolate lowers blood pressure and prevents oxidation of LDL it is safe to presume that consumption of dark chocolate can reduce the risk of heart disease. Also include other flavonoid-rich foods like apples, red wine, tea, onions and cranberries in your diet.
