Eating chocolate 'linked to lower heart disease risk'

Eating chocolate 'linked to lower heart disease risk'

Eating chocolate has been linked to a lower risk of heart disease in a new study, which may be good news for people using home care who are fans of the food.

A one-third lesser risk of developing heart disease was observed in people with a diet higher in chocolate, reports

Those with the highest levels of chocolate consumption were linked to a 37 per cent reduction in cardiovascular disease and a 29 per cent lesser risk of stroke compared to those who ate the least amount.

Researchers emphasise that further research is needed in order to determine whether chocolate actually causes this effect or it is the result of a confounding factor.

However, it is possible that the antioxidant and anti-inflammatory properties of the food play a role in preventing heart disease.

Authors noted that these results need to be carefully considered, as chocolate is high in calories and can cause weight gain.

In other news, moderate consumption of alcohol may cut the risk of Alzheimer's disease.

The research, published in journal Neuropsychiatric Disease and Treatment, revealed that moderate drinkers were seen to have a 23 per cent less chance of developing indications of memory problems or the neurodegenerative condition.

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