Here’s some great news about one of our favourite foods. Research out of St. Michael’s Hospital says eating chocolate may have a positive impact on stroke.
The analysis involved a review of three prior studies, and it suggests eating about a bar of chocolate a week can help cut the risk of stroke and lower the risk of death after a stroke.
One study found that people who ate one serving of chocolate per week were 22 percent less likely to have a stroke than people who ate no chocolate. Another study found that those who ate 50 grams of chocolate once a week were 46 percent less likely to die following a stroke than people who didn’t eat chocolate.
The study authors caution that the evidence is still limited, and future work is needed to address which component in chocolate, which amount, and what kind—white, milk or dark—makes a difference.
Other research has found that flavonoids which are found in cocoa, have anti-inflammatory and anti-cancer properties.