Eat chocolates, lower stroke risk
By IANSFriday, February 12, 2010
TORONTO - Eating chocolate may lower your risk of a stroke, says an analysis of available research.
Chocolate is rich in antioxidants called flavonoids, which may have a protective effect against stroke.
A study found that eating chocolate may lower the risk of death after suffering a stroke. The analysis involved reviewing three studies on chocolate and stroke.
The second study found that 44,489 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 1,169 people who ate 50 grams of chocolate once a week were 46 percent less likely to die following a stroke than people who did not eat chocolate.
“More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others,” said study author Sarah Sahib of McMaster University.
Sahib worked alongside Gustavo Saposnik, where the study was completed at St. Michael’s Hospital and the University of Toronto, says a McMaster’s release.
These findings will be presented at the American Academy of Neurology’s 62nd Annual Meeting in Toronto between April 10 and April 17.
