Chocolate consumption associated with lower cardiac mortality
Heart attack survivors who eat chocolate regularly may cut their long-term risk of dying from heart disease, according to a study from Karolinska Institutet and Uppsala University.
The study, which is published in Journal of Internal Medicine, was conducted on more than 1000 heart attack patients in Stockholm County during the period 1992-1994. A follow-up survey was made after eight years. The result shows that chocolate consumption may be associated with lower cardiac mortality, as those heart patients who ate chocolate several times a week cut their risk of dying from heart disease about threefold compared to those who didn't eat chocolate at all.
Chocolate consumption and mortality following a first acute myocardial infarction: the Stockholm Heart Epidemiology Program
Journal of Internal Medicine, online ahead of print, 25 March 2009. doi: 10.1111/j.1365-2796.2009.02088.x