Research led by the University of Aberdeen found that compared to people who ate no chocolate, those with a higher intake had an 11% lesser risk of cardiovascular disease and a 25% reduced risk of associated death.
It was also linked with a 9% lower risk of hospital admission or death as a result of coronary heart disease, while it was similarly associated with a 23% reduced risk of stroke, even after taking account of other factors.
The study, which came from analysis of almost 21,000 adults taking part in the EPIC-Norfolk study, which is tracking the impact of diet on the long-term health of 25,000 men and women in Norfolk, concluded that there is no evidence for cutting out chocolate to lower the risk of cardiovascular disease.