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Eating three bars of chocolate in a month reduces the risk of heart failure by 13 per cent. Natural compounds in chocolate- flavonoids boost blood vessel health and reduce inflammation. Moderation consumption of chocolate is good for heart, frequent consumption is dangerous because of the sugar and fat in chocolate.
According to lead researcher Dr Chayakrit Krittanawong, from the Icahn School of Medicine at Mount Sinai in New York, chocolate is an important dietary source of flavonoids which are associated with reducing inflammation and increasing good cholesterol. Flavonoids can increase nitric oxide -a gas which widens blood vessels and boosts circulation.
The study looked at five studies involving more than 575,000 participants, those who eat chocolate daily see their risk of heart failure increase by 17 per cent, they found. Dark chocolate is the most healthy, because it contains the most flavonoids and least sugar. Large-scale analysis suggests that enjoying a moderate amount of chocolate might protect against heart failure, but too much can be detrimental.
Dark chocolate with the highest cocoa content is the best, previous study by the universities of Aberdeen, Manchester and Cambridge found people who regularly eat chocolate are 11 per cent less likely to have heart attack, stroke or other cardiovascular problems. Those at risk of heart disease must stay clear of chocolate.