Chocolate and Cardiovascular Diseases

Press/Media: Research


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.

Period15 Jun 2015

Media coverage


Media coverage