Chocolate may help reduce stroke risk, study finds

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In a study from Osaka University, researchers found consuming chocolate may help lower stroke risk.

Chocolate consumption may have a beneficial effect on cardiovascular health, but evidence from prospective cohort studies is still limited.

In the study, the team aimed to examine the associations between chocolate consumption and the risk of stroke among men and women.

They tested a total of 38,182 men and 46,415 women aged 44-76 years, who were free of cardiovascular disease, diabetes, and cancer at baseline in 1995 and 1998 and were followed up until the end of 2009 and 2010, respectively.

The team got data on chocolate consumption for each participant using a self-administrated food frequency questionnaire that included 138 food and beverage items.

They found during a follow-up of 12.9 years, there were 3558 incident strokes cases.

After adjustment for other risk factors, chocolate consumption was linked a much lower risk of stroke in women.

However, the association in men was not significant. In addition, the association did not vary by stroke subtypes in either men or women.

Findings from this study supported a strong inverse association between chocolate consumption and the risk of developing stroke in women.

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