New Study Finds Chocolate Cuts Stroke Risk
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Eating chocolate not only lowers the risk of developing stroke but also improves survival rate in those affected with the condition, a new study finds.
Previous studies had found that the high flavonoids content of dark chocolate has protective properties against cardiovascular disorders such as heart disease, heart attack and stroke. It is also linked to improved vascular function and decreased blood pressure. According to the study to be presented at the 62nd Annual Meeting of the American Academy of Neurology, those who eat one serving of chocolate per week are 22 percent less likely to experience stroke. It also boosts the survival chance in those already suffering from the condition, the study found. |
Eating chocolates, however, was not associated with a reduced risk of stroke-related death. “I would be cautious about making any kind of connection,” said Joseph Broderick, chair of the neurology department at the University of Cincinnati, adding that more studies are needed to confirm this association. Health officials urge individuals to follow a healthy diet low in saturated fat and cholesterol and high in fiber, maintain a healthy weight, exercise and quite smoking to prevent strokes. You can read the article here. |
