Moderate consumption of chocolate can reduce the risk of stroke

The researchers tracked more than 37,000 Swedish men between the ages of 49 and 75. Their medical records show that nearly 2,000 of these men had a stroke in 10 years. The researchers conducted a questionnaire survey of their eating habits during this period, including how often they consumed chocolate.

The researchers found that those who ate large amounts of chocolate had a lower risk of stroke than those who ate or did not eat chocolate. On average, eating 63 grams of chocolate a week reduces the risk of stroke by 17%.

To further confirm the efficacy of the chocolate, the researchers compared the data from this study with four similar studies previously conducted in other countries, including an almost identical study conducted in 2011, but the respondents all It is a woman. The results of the comparative analysis are basically consistent with the above findings.

For the efficacy of chocolate in reducing the risk of stroke, the researchers say that more research is needed to find the cause. They speculate that this may be due to the antioxidant properties of flavonoids in chocolate, which are also found in foods such as tea, red wine, onions and apples.

Susanna Larsson, who participated in the study, said that the discovery does not mean that eating chocolate can get rid of the risk of stroke. Excessive consumption of chocolate can also lead to weight gain and other health problems.