I recently came across an article on the website for the Journal of the American College of Cardiology with some good news about something that tastes good, chocolate:
"Chocolate Consumption and Risk of Stroke in Women
Ample evidence indicates that chocolate may have beneficial effects on the cardiovascular system. Chocolate consumption has been shown to reduce systolic and diastolic blood pressure in short-term randomized feeding trials, and has been demonstrated to improve endothelial and platelet function and to ameliorate insulin resistance. Moreover, flavonoids in chocolate possess strong antioxidant activity and can suppress oxidation of low-density lipoprotein cholesterol.
...only women in the highest quartile of chocolate consumption (median 66.5 g/week) had a significantly reduced risk of stroke, suggesting that higher intakes are necessary for a potential protective effect.
...In summary, results from this cohort of women suggest that a high chocolate consumption is associated with a lower risk of stroke."
Read the full article here: JACC Stroke and Chocolate
The benefits from eating chocolate seem strongest with dark chocolate, it seems that the higher cocoa amount boosts the health benefits. I have also seen research that suggests that cocoa contains similar health benefits without the calories and fat, for example, NIH, the National Institutes of Health lists these articles: “Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.” “Cacao seeds are a ‘Super Fruit’: A comparative analysis of various fruit powders and products.” “The beneficial vascular effects of cacao flavanols: having your cake and eating it too.”,and many more on the health benefits of cocoa and chocolate.
