Chocolate, Chocolate, It's Good For Your Heart
News Jun 22, 2015
A new study has found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.
So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.
The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.
"What we're learning is that polyphenols ... seem to improve the health of our blood vessels," says Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University.
As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.
How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog calculates: "Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate."
The reduction in risk is surprising, according to study author Phyo Myint of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. "The group with the greatest benefit generally ate 16 to 100 grams per day," Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.
Now, the rub with this kind of study is that the link between chocolate and health is just an association. "It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke," says JoAnn Manson, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.
Manson and a group of other researchers are about to launch a large-scale clinical trialof the polyphenols — those bioactive compounds — in the cocoa bean.
"We'll be testing them in a capsule form," Manson says. "So, [none of] the sugar, fat and calories" that you get from a candy bar.
Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.
"Chocolate can be part of a healthy diet," Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.
Simple Water Test Could Prevent Crippling Bone DiseaseNews
A simple colour-changing test to detect fluoride in drinking water, could in the future prevent the crippling bone disease, skeletal fluorosis, in developing countries such as India and Tanzania.READ MORE
Allergy Amplifier Implicated in Asthma Also Intensifies Food AllergyNews
Scientist who previously reported that a small protein, aptly named histamine-releasing factor, played a pro-inflammatory role in asthma have now shown that it also serves as a “food allergy amplifier”. This work paves the way for blood tests to predict which patients will respond to allergy therapy, and strongly supports the idea that drugs designed to block HRF could prevent food allergy attacks.READ MORE
Study Finds Dietary Levels of Genistein May Adversely Affect Female FertilityNews
Researchers have found that chronic preconception exposure to genistein, a chemical found in soy foods and some dietary supplements, affected pregnancy rates in mice and was associated with prolonged labor, smaller litters and pups, and higher rates of pup mortality,READ MORE