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Can Eating Chocolate Prevent Heart Disease? Antioxidants are substances that may prevent, or delay cell damages caused by free radicals, which are waste substances produced by cells as the body processes food and reacts to the environment. If the body cannot efficiently process and remove free radicals, oxidative stress can result that can harm cells and body function. Diseases like heart disease, cancer, arthritis, stroke, respiratory diseases, immune deficiency, and other inflammatory or ischemic conditions has been linked to oxidative stress. Internal factors such as inflammation or external factors like pollution, UV exposure, and cigarette smoke can increase the production of free radicals in the body. Several foods, including fruits and vegetables as well as dietary supplements contain antioxidants. Flavonoids, flavones, catechins, polyphenols, and phytoestrogens are all types of antioxidants and phytonutrients, and they are all found in plant-based foods. Each antioxidant serves a different function and is not interchangeable with another. This is why it is important to have a varied diet. Being one of the most popular sweet treats in the world, chocolate is made from cocoa. People around the world (mostly in Europe and the United States) consume more than 3 million tons of cocoa beans a year, according to the World Cocoa Foundation. Interestingly, it also happens to be one food that is rich in antioxidants. For years, numerous studies have reported that antioxidants found in cocoa may help prevent heart disease.
For instance, a research review published in 2008 found that regular consumption of cocoa products like chocolate my reduce the risk of heart disease because of flavanols, a class of compounds with antioxidant effects. The findings also indicated that flavanol-containing products may produce positive changes in blood pressure, as well as improve function in platelets and the endothelium (a layer of cells lining the blood vessels). One other study that was published March 2016 in BMJ Journal ‘Heart’ and conducted by Swedish researchers found that chocolate consumption was associated with a lower risk of myocardial infarction (heart attack) and ischemic heart disease. A total of 67,640 men and women were involved in the analysis. During the follow-up, which was from 1998 to 2010, 4,417 (3,067 in men; 1,350 in women) myocardial infarction were identified. Compared to people who never consumed chocolate, those who ate 3 or 4 servings a week of chocolate had a 13 percent lower risk for myocardial infarction. These participants tended to be university-educated with fewer comorbidities such as obesity, diabetes, hypertension and hypercholesterolemia. They also were less likely to be smokers, but they ate more processed meat. No specify type of chocolate was noted in the study. In addition, the researchers also included 5 other prospective studies in Sweden, Germany, the United Kingdom and the United States. The total 6 studies reported 6,851 incidents of ischemic heart disease. According to their findings, those who ate the most chocolate had a 10 percent lower risk for ischemic heart disease. Last year, a paper published online July 2, 2017 in journal ‘Nutrients’ reported the findings on a meta-analysis of prospective studies that determine the association between chocolate intake and risk of coronary heart disease (CHD), stroke, and diabetes. Based on the results obtained, researchers concluded that chocolate intake is linked to decreased risks of CHD, stroke, and diabetes. For both CHD and stroke, there was little additional risk reduction when consuming chocolate more than 3 servings/week (one serving was defined as 30 grams of chocolate). For diabetes, the peak protective effect of chocolate was at 2 servings, with no benefit observed when increasing consumption above 6 servings/week. Recent study by Chinese researchers also revealed that chocolate consumption at less than 100 grams/week may reduce risk of cardiovascular disease. The results were published in July 2018 issue of BMJ Journal ‘Heart’.
Nevertheless, one should take note that while
chocolate consumption may lower the risk for heart disease, it should be
consumed in moderation even for dark chocolate because of the high sugar,
calories and saturated fat contained therein. Meanwhile, more research is
required before cocoa extract (chocolate) may be recommend for disease
prevention.
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