A recent study conducted by Swedish researchers suggests that high chocolate consumption lowers the risk of stroke in women. The study tracked 33,372 women aged 49 years to 83 years from 1997 to 2008. 

Researchers report that the women filled out self-administered food-frequency questionnaires indicating how often on average they had consumed chocolate and 95 other foods during the previous year. The study utilized eight pre-defined consumption categories ranging from “never” to “more than 3 times a day.”   

According to the study, for every 1.8-ounce increase in their chocolate consumption per week, the women’s overall stroke risk dropped to 14%. Women who consumed a median of 2.4 ounces reportedly lowered their stroke risk by 20% compared to those who ate the least.

Susanna Larsson, PhD, associate professor in the division of nutritional epidemiology at the Karolinska Institute in Stockholm, Sweden, led the study. While prior research has suggested chocolate, particularly dark chocolate, yields antioxidant compounds in cocoa that may boost the cardiovascular system, Larsson cautions against overindulgence, “as chocolate is rich in sugar, fat, and calories, and may lead to weight gain, which increases the risk of chronic diseases.”

Researchers note that the study was limited in that the chocolate consumption was self-reported, inevitably leading to some measurement error. The researchers also emphasize that 90% of the chocolate consumed in Sweden at the time of the questionnaire was Swedish milk chocolate, which yields a much higher concentration of cocoa solids than the chocolate Americans typically consume. When choosing a chocolate bar, authors of the study suggest selecting dark chocolate bars with 70% cocoa to maximize antioxidants and minimize the amount of sugar, as sugar is reportedly higher in milk chocolate. Larsson echoes this and says that coupling moderate chocolate consumption, preferably dark chocolate, with high consumption of other antioxidant rich foods like fruits and vegetables, may assist in lowering the risk of stroke.

The study was published as a research letter in the Journal of the American College of Cardiology.

Source(s): CNN, Journal of the American College of Cardiology, Karolinska Institute