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The use of chocolate reduces the risk of a stroke
Last reviewed: 23.11.2021
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Swedish researchers (Karolinska University, Stockholm) conducted a long-term study that involved about 33,000 women aged 50 to 83 years and found that eating chocolate reduces the risk of a stroke. This conclusion once again confirms that cocoa is a superfood.
For 10 years, scientists have recorded data on the consumption of chocolate by Swedes. And it was revealed that the victims of the stroke were women, who practically did not use chocolate. In figures it looks like this: 1000 consumed more than 45 grams. Chocolate weekly for a year recorded 2.5 cases of stroke, while women who use about 9 grams. - 7.8 cases of strokes per year.
The beneficial effect of chocolate lies in the flavonoids, which are contained in it in large quantities. It is proved that these substances reduce blood pressure and improve the rheological properties of the blood. At the same time, you need to know the measure, since chocolate contains a lot of fat and carbohydrates.
Previously, scientists have proven that chocolate by 1/3 reduces the risk of developing cardiovascular diseases.