Chocolate protects heart but stirs debate on intake

By Dr. Ananya Mandal, MDSep 6 2011

A new study shows that chocolates are beneficial for heart health. The study published in the British Medical Journal and presented at the European Cardiology Society's annual congress in Paris analyzed data from seven studies involving 114,009 adults, ages 25 to 93, and including information on their diets and occurrences of cardiovascular disease over periods from eight to 16 years.

People who ate the most chocolate — dark or light and in such forms as bars, drinks, desserts, snacks and nutritional supplements — were 37 percent less likely to have developed cardiovascular disease and 29 percent less likely to have had a stroke than were those who ate the least amount of chocolate. Chocolate consumption had no effect on the occurrence of heart failure.

Heart disease is leading cause of death among both men and women in the United States, killing more than 600,000 people each year. Diet and other lifestyle changes are considered key in preventing and controlling heart-related disorders.

However the data on chocolate consumption came from the participants’ responses on questionnaires. The study did not determine whether the benefits varied by type of chocolate and did not indicate what constituted the highest and lowest amounts of chocolate consumption.

The authors warned that chocolate should be eaten in moderation because of the generally high sugar and fat content of many commercially available chocolate products and urged that efforts be made to reduce this, in light of the benefits shown in the study.

The National Heart Foundation of Australia is urging people not to eat chocolate in the belief that it will reduce their risk of heart disease.

“A little chocolate is okay as part of a balanced diet, but if you're eating it thinking you're reducing your risk of heart disease then think again,” said Ms Susan Anderson, National Director of Healthy Weight at the Heart Foundation.

“Chocolate is often credited with having a positive influence on health due to its antioxidant properties, but there are much better ways to get those benefits without the unhealthy saturated fat and kilojoules that come with chocolate. The best way to get enough antioxidants is to eat a variety of plant based foods, such as vegetables, fruit, legumes, wholegrain breads and cereals as well as nuts and seeds every day. Even the authors of this research agree that their findings need to be interpreted with caution as eating too much chocolate can lead to weight gain and an increased risk of heart disease,” she said.

The Heart Foundation conducted a review of antioxidant research last year which warned that eating chocolate or drinking red wine or coffee to prevent heart disease will not achieve expected results. To prevent or treat heart disease the Heart Foundation does not recommend eating chocolate (milk or dark), drinking coffee, red wine or other types of alcoholic drinks or using antioxidant supplements, such as vitamins E and C.