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Chocolate - Cocoa

NEWS:

Chocolate Could Be Sweet Defense Against Stroke “In the latest research to tout the cardiovascular benefits of an already beloved food, Swedish scientists report that eating chocolate seems to lower a woman's risk of stroke. The study found that women who had the highest consumption of chocolate -- about two candy bars a week -- had a 20 percent reduced risk of stroke. "Cocoa contains flavonoids, which have antioxidant properties and can suppress oxidation of low-density lipoprotein ['bad' cholesterol] which can cause cardiovascular disease [including stroke]," explained study author Susanna Larsson, an associate professor in the division of nutritional epidemiology at the Karolinska Institute in Stockholm. Chocolate's benefits don't end there, Larsson said, adding that dark chocolate consumption has also been found to reduce blood pressure, lower insulin resistance and help keep your blood from forming dangerous clots. But, that doesn't necessarily mean you should start adding chocolate to your daily menu. … But, she suggested, "chocolate should preferably be consumed as dark chocolate, as it contains more of the beneficial flavonoids, as well as less sugar." "There's an upside and a downside to everything. I don't think people should eat all the chocolate they can, but some chocolate in moderation can have some benefit," said Goldberg. She added that it's important to remember that chocolate has a lot of sugar and fat, and it also contains caffeine. So, if you're prone to irregular heartbeats or high blood pressure, eating chocolate may affect those conditions.”

Chocolate Is a 'Super Fruit': Rich Source of Antioxidants

Cocoa Rich in Health Benefits

High Chocolate Consumption May Reduce Heart Disease Risk By One Third

ARTICLES:

Chocolate consumption is inversely associated with prevalent coronary heart disease: The National Heart, Lung, and Blood Institute Family Heart Study (Clinical Nutrition 2011)

Claims About Cocoa “So should you eat chocolate? Chocolate can have a lot of calories, and the importance of a healthy weight is well known. “If you’re eating chocolate, make sure to watch the calorie content, the fat content and the sugar content,” Su says. “For those who are already consuming chocolate, I would advise them to look for the darker ones,” Djoussé adds, “not the white chocolate or the milk chocolate. You won’t get any of the benefit. It’s just going to be unneeded calories.” But there’s no need to start eating chocolate if you don’t already. “The science doesn’t allow us to make recommendations because the evidence is just not there,” Muniyappa says.”

Getting to Chocolate's Great Heart of Darkness

JOURNAL ARTICLES:

Chocolate consumption is inversely associated with calcified atherosclerotic plaque in the coronary arteries: The NHLBI Family Heart Study (Clinical Nutrition 2011)

Effect of consumption of dark chocolate on oxidative stress in lipoproteins and platelets in women and in men. (Appetite. 2011)

Effects of sugar-sweetened and sugar-free cocoa on endothelial function in overweight adults (International Journal of Cardiology 2011) “Daily cocoa ingestion improves EF independently of other biomarkers of cardiac risk, and does not cause weight gain. Sugar-free preparations may further augment endothelial function.”

Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease (Nutrition, Metabolism & Cardiovascular Diseases 2011)

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