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Heart Disease: Chocolate Tends To Reduce Risk Of Atrial Fibrillation

Update Date: May 25, 2017 09:07 AM EDT
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Eating a small piece of chocolate on a regular basis may reduce the risk of heart disease. This is according to a new study published by the Harvard researchers.

The delicious pieces of chocolates might be helpful in lowering the risk of atrial fibrillation. This is considered a condition linked to heart stroke or failure.

The new study shows that the adults who regularly eat two to six ounces of chocolate every week are 20 percent less likely to suffer from heart ailment or mainly atrial fibrillation. Previous studies on cardiovascular development had linked consumption of cocoa products like dark chocolate but those researches were not linked to atrial fibrillation (a condition that causes irregular heartbeat).

How Eating A Good Amount Of Chocolate Can Reduce Risk Of Heart Disease

According to CBS News, the researchers looked at the eating habit of chocolate of about 55,502 men and women ages 50 to 64 in Denmark. They found through their study that the participants who ate one to three ounces of chocolate a month lowered the risk of atrial fibrillation by 10 percent.

Whereas, eating chocolate two six ounces a week lowered the risk of heart disease by 20 percent. When researchers turned their attention to chocolate eating habits, they found that the reduction in the risk of heart disease as mentioned below:

• 10 percent lower for men and women who ate 1 to 3 ounces per month
• 17 percent lower for people who consumed 1 ounce per week
• 20 percent lower for people who consumed 2 to 6 ounces per week
• 16 percent lower for people who consumed one or more ounces per day

Chocolate Is A Healthy Diet, Says The Lead Author Of The Study

The Boston Globe revealed that the benefits of eating chocolate increased with greater consumption, irrespective of age and gender. “We’re seeing some real health benefits from eating cocoa. Obviously, eating too much poses other risks, but chocolate, in moderation, can be part of a healthy diet,” Elizabeth Mostofsky, epidemiology instructor at Harvard T.H. Chan School of Public Health and lead author of the study said.

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