{"id":4734,"date":"2015-06-18T06:11:27","date_gmt":"2015-06-18T06:11:27","guid":{"rendered":"http:\/\/revoscience.com\/en\/?p=4734"},"modified":"2015-06-18T06:11:27","modified_gmt":"2015-06-18T06:11:27","slug":"chocolates-for-heart-how-beneficial-is-it","status":"publish","type":"post","link":"https:\/\/www.revoscience.com\/en\/chocolates-for-heart-how-beneficial-is-it\/","title":{"rendered":"Chocolates for heart- How beneficial is it?"},"content":{"rendered":"

\"images<\/a>Chocolate-lovers rejoice: new research says eating up to 100g of chocolate every day is linked to lower cardiovascular risks such as heart disease and stroke.<\/span><\/p>\n

The study, published online in the journal\u00a0Heart<\/em>, was based on answers from 21,000 adults participating in the long-term EPIC-Norfolk study, and researchers conducted a systematic review of the available international published literature on the connection between chocolate and cardiovascular disease.\u00a0<\/span><\/p>\n

The EPIC-Norfolk study is tracking the impact of diet on the long term health of men and women in Norfolk, England. During the nearly 12-year monitoring period, 14 percent of participants experienced an episode of fatal or non-fatal coronary heart disease.<\/span><\/p>\n

Participants answered food frequency and lifestyle questionnaires. On average, participants that ate chocolate consumed an average of 7g per day, with some eating up to 100g.\u00a0 About 20 percent reported not eating any chocolate.<\/span><\/p>\n

Higher levels of consumption were associated with a favorable cardiovascular disease risk profile, including younger age, lower weight (BMI), systolic blood pressure, inflammatory proteins and more regular physical activity.<\/span><\/p>\n

\"images\"<\/a>Compared to those who ate no chocolate, higher intake was linked to an 11 percent lower risk of cardiovascular disease and 25 percent lower risk of associated death.\u00a0 It was also associated with a 9 percent lower risk of hospital admission or death as a result of coronary heart disease, after taking account of dietary factors.<\/span><\/p>\n

Calculations found that the highest chocolate intake was associated with 23 percent lower risk of stroke than those who ate the least, even after taking account of other potential risk factors.<\/span><\/p>\n

The systematic review included nine relevant studies, five of which each assessed coronary heart disease and stroke outcome.\u00a0 They found regular chocolate consumption was associated with a 25 percent lower risk of any episode of cardiovascular disease and a 45 percent lower risk of associated death.<\/span><\/p>\n

This was an observational study so definitive conclusions about cause and effect cannot be drawn, and results could be explained by the fact that people who have a higher cardiovascular disease risk profile eat less chocolate, researchers said, according to the statement.<\/span><\/p>\n

Still, they added: \u201cCumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events.\u201d<\/span><\/p>\n

The researchers concluded: \u201cThere does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.\u201d<\/span><\/p>\n

Source: biosciencetechnology<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chocolate-lovers rejoice: new research says eating up to 100g of chocolate every day is linked to lower cardiovascular risks such as heart disease and stroke. The study, published online in the journal\u00a0Heart, was based on answers from 21,000 adults participating in the long-term EPIC-Norfolk study, and researchers conducted a systematic review of the available international […]<\/p>\n","protected":false},"author":6,"featured_media":4735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-4734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"featured_image_urls":{"full":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"thumbnail":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1-150x150.jpg",150,150,true],"medium":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"medium_large":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"large":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"1536x1536":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"2048x2048":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"ultp_layout_landscape_large":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"ultp_layout_landscape":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"ultp_layout_portrait":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"ultp_layout_square":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"newspaper-x-single-post":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"newspaper-x-recent-post-big":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"newspaper-x-recent-post-list-image":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",95,53,false],"web-stories-poster-portrait":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",300,168,false],"web-stories-publisher-logo":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",96,54,false],"web-stories-thumbnail":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2015\/06\/images-1.jpg",150,84,false]},"author_info":{"info":["Amrita Tuladhar"]},"category_info":"Food<\/a>","tag_info":"Food","comment_count":"0","_links":{"self":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts\/4734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/comments?post=4734"}],"version-history":[{"count":0,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts\/4734\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/media\/4735"}],"wp:attachment":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/media?parent=4734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/categories?post=4734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/tags?post=4734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}