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Consumption of chocolate reduces the risk of stroke
Last reviewed: 30.06.2025
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Swedish scientists (Karolinska University, Stockholm) conducted a long-term study involving about 33,000 women aged 50 to 83 years and found that eating chocolate reduces the risk of stroke. This finding once again confirms that cocoa is a superfood.
For 10 years, scientists recorded data on chocolate consumption by Swedish women. And it turned out that stroke victims were women who practically did not eat chocolate. In figures, it looks like this: for every 1,000 people who consumed more than 45 grams of chocolate weekly, 2.5 cases of stroke were recorded per year, while women who consumed about 9 grams had 7.8 cases of stroke per year.
The beneficial effect of chocolate is due to the flavonoids it contains in large quantities. It has been proven that these substances reduce blood pressure and improve the rheological properties of blood. However, you need to know when to stop, as chocolate contains a lot of fat and carbohydrates.
Previously, scientists have proven that chocolate reduces the risk of developing cardiovascular diseases by 1/3.