Moderate Chocolate Consumption Linked to Lower Risk for Heart Failure in Women
Moderate chocolate consumption might lower a woman's risk for heart failure (HF), according to a study in Circulation: Heart Failure. More than 30,000 middle-aged and older Swedish women without histories of diabetes, HF, or myocardial infarction completed food-frequency questionnaires and then were followed for roughly 9 years. During that time, 1.3% were hospitalized for, or died from, HF. Compared with women who didn't eat chocolate, those who consumed one to three servings a month had about a 25% reduction in HF risk, while those who consumed one to two servings a week had a 30% risk reduction. Higher intake did not appear to have a protective effect. The authors point out that chocolate is a good source of flavonoids, which might improve cardiovascular risk factors. They note, however, that chocolate consumed in the U.S. likely contains less cocoa (known to be cardioprotective) than that consumed by women in this study.
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