Eating high levels of chocolate could reduce the risk of coronary heart disease and stroke. Data from 114,009 patients suggested risk was cut by about a third, according to a study published on the BMJ website.
The analysis, conducted by scientists at the University of Cambridge, compared the risk to the brain and heart in groups of people who reported eating low levels of chocolate, fewer than two bars per week, with those eating more than two bars per week. It showed that the "highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels". It also found chocolate is known to decrease blood pressure. They recommended people should avoid binge-eating and eat small amounts of chocolate on a regular basis.