Does eating chocolate lower stroke risk?

Chocolate lovers may have another reason to indulge. A new study shows that consuming chocolate on a regular basis may decrease stroke risk by 20%.

According to a recent study published in the October 18 issue of the Journal of the American College of Cardiology.

Chocolate is thought to have cardiovascular benefits resulting from the flavonoids in cocoa that have antioxidant properties. Antioxidants protect the body from damage caused by free radicals and can suppress oxidation of low-density lipoprotein. Dark chocolate consumption has also been shown to reduce blood pressure, which is a strong risk factor for stroke, as well as improve endothelial and platelet function and heighten insulin resistance.

Interestingly, women with hypertension had a reduction of stroke risk with chocolate consumption that was not statistically significant, whereas those without hypertension had a statistically significant risk reduction for stroke
 
Author
Dr. Rommel Hindocha, D.C. QME Dr. Rommel Hindocha, QME, is a licensed chiropractor and provides spine health and sports rehabilitation treatments to patients in the greater Burlingame, California, area. Dedicated to helping patients live pain-free lives, Dr. Hindocha continues to research and employ the latest proven treatment options for chronic and acute pain and is certified by the National Board of Chiropractic Examiners.

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