Chocolate ‘may
cut stroke risk’
say scientists

Eating chocolate may reduce the long-term risk of stroke.

Men who consumed moderate amounts of chocolate each week were less likely to suffer a stroke over 10 years than those who ate none.

The difference was small, but significant. People who ate the most chocolate, equivalent to about one third of a cup of chocolate chips, reduced their stroke risk by 17 per cent. In context this amounted to 12 fewer strokes per 10,000 participants over 10 years, or 100,000 “person years”.

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Healthy antioxidant plant chemicals called flavonoids are thought to explain the health benefits. The scientists warned that because chocolate is high in sugar, fat, and calories, it should only be eaten in moderation.

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