Chocolate as prevention of heart diseases

The results of a large-scale study of more than 150,000 men in the United States indicate that eating a small amount of dark chocolate helps prevent the risk of heart attack and heart failure.

Scientists of the Harvard School of Public Nutrition conducted a study of the effect of milk and dark chocolate on the cardiovascular system of the human body. Such studies are not uncommon, because the attitude of society towards this or that food product is unpredictable, and instead of observing the “golden mean” rule, it rushes from love to hate and back. And chocolate, like other celebrities, is always in the zone of close attention of the public. So, according to the latest data, adults who consume dark chocolate once a month have a 10-20% lower rate of atrial fibrillation than those who never or rarely eat chocolate.

Plus for information from the same scientists: dark chocolate contains two to three times more useful flavanols than milk chocolate, since the concentration of cocoa products in milk chocolate is noticeably lower due to the presence of dairy products and sugars in it.

The results of a meta-analysis of the effects of chocolate on people with coronary heart disease were published in the journal Nutrients , stroke and diabetes, and it turned out that the greatest benefit of chocolate is directly related to its moderate consumption. The authors of the studies confirmed the benefits of cocoa products for people with heart disease, if eaten in small portions of dark chocolate three or four times a week. The protective effects of cocoa against diabetes were seen when dark chocolate was consumed twice a week, but the benefit was reversed when subjects increased the amount of chocolate or ate it more than six times a week.

The old adage “too much is not healthy” once again proved to be true.

On the eve of the holidays, we remember:

30-40 g of good dark chocolate or tasty hot cocoa several times a a week is great!
Be aware and take care of yourself!

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