Chocolate eaters in a study of heart attack survivors had lower blood pressure and were less likely to die of heart disease, scientists in Sweden said.
Of the 1,169 patients studied, those who ate chocolate two or more times a week cut their risk of dying from heart disease merely threefold compared to those who didn’t eat chocolate at all, said the study's lead author, Dr. Imre Janszky of Karolinska Institute.
Janszky’s study also suggested antioxidants in cacao cut the risk of death from heart disease in healthy older men and post-menopausal women, The Local reported.
"If you are not overweight nor have diabetes I would not recommend against eating chocolate," said Janszky, whose findings are to be published in the September issue of the journal of Internal Medicine.
The study suggested smaller quantities of chocolate granted lower levels of heart protection, but were still better than not eating it at all.
The research built upon earlier work which suggested a strong link between cocoa-based products and improvement in blood flow.
