Mixed
Higher consumption of chocolate is associated with a significant reduction in the risk of developing cardiovascular disease and stroke.
Incorporate moderate amounts of chocolate, preferably dark chocolate with high flavonoid content, into your diet. While chocolate is calorie-dense, observational data suggests it may reduce the risk of heart disease and stroke. To maximize benefits and minimize risks, choose products with lower sugar and fat content and be mindful of portion sizes to avoid weight gain.
The highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease (relative risk 0.63 (95% confidence interval 0.44 to 0.90)) and a 29% reduction in stroke compared with the lowest levels.
Why this rating
Meta-analysis of observational studies (cohort/cross-sectional), not RCTs, with heterogeneity.
Source
Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis
Adriana Buitrago-López et al. · BMJ · 2011
DOI 10.1136/bmj.d4488
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