Heart Health

30 August 2011

Is chocolate good for your heart?

Chocolate may be good for the heart, but cardiologists are not giving you a license to indulge.


Chocolate may be good for the heart, but cardiologists are not giving you a license to indulge.

New research presented at Europe's biggest medical meeting, and published online in BMJ, suggested chocolate consumption might be associated with a one third reduction in the risk of developing heart disease.

Just why there should be such a link was unclear, the European Society of Cardiology congress was told.

There has been a string of scientific studies in recent years, showing a potential health benefit from eating chocolate. Dark chocolate, in particular, contains compounds called flavanols thought to be good for the blood system.

In an attempt to paint a clearer picture, Oscar Franco and colleagues from the University of Cambridge pooled results from seven studies involving 100,000 people.

Five of the studies showed a beneficial link between eating chocolate and cardiovascular health, while two did not.

Overall, the findings showed the highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels.

No differentiation between milk and dark chocolate

Franco said there were limitations with the pooled analysis, which did not differentiate between dark and milk chocolate, and more research was needed to test whether chocolate actually caused better health outcomes or if it was due to some other confounding factor.

"Evidence does suggest chocolate might have some heart health benefits but we need to find out why that might be," said Victoria Taylor, of the British Heart Foundation, who was not involved in the research.

"If you want to reduce your heart disease risk, there are much better places to start than at the bottom of a box of chocolates."

Franco said while it seemed chocolate had heart benefits, these could easily be outweighed by the unhealthy nature of much confectionery.

"The high sugar and fat content of commercially available chocolate should be considered, and initiatives to reduce it might permit an improved exposure to the beneficial effect of chocolate," the research team wrote.

(Reuters Health, Ben Hirschler, August 2011) 

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