Team McCallum

R&D for Lifetime of Life

Chocolate cuts heart failure.

Dr Murray A Mittleman reported that very moderate consumption of chocolate in 32,000 Swedish women was linked to a lower risk of heart failure compared to eating none or eating more.

Heart failure is any condition in which the heart is unable to pump sufficient blood, and includes, but is not limited to, heart attacks. It has strong links to high blood pressure.

The Swedish hospitalisation record system is particularly accurate for this type of analysis, but covers only those people hospitalised by the condition.

The women were tracked from the start of 1998 to the end of 2006.

Chocolate consumption at the start of the study was used. At that time, 90% of the chocolate eaten in Sweden was 30% cocoa. For women under 62, an average portion was 30 grams, while for those older it was 19 grams. (The standard ‘portion’ in the US is 20 grams, which is 7/10ths of an ounce).

Compared to no consumption, risk was cut by 26% in those eating 1-3 portions per month, and cut by 32% in those eating 1-2 portions per week. At higher levels, the benefits were missing.

The increased risk at higher levels may be due to the impact of saturated fat.

In the European Union, dark chocolate must consist of at least 35% cocoa solids while in the US the minimum is set at 15%. The authors noted that as the bulk of chocolate in the study was 30% cocoa, they may be understating the protective benefits of dark chocolate.


August 17, 2010 - Posted by | Chocolate, CVD - cardiovascular disease, Diet, Health, High blood pressure, Murray A Mittleman, Success, Weight management

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