For most people, there exists a love-hate relationship with chocolate. This is even more true for women, who may think that the ultimate test for one’s self-control is the ability to resist chocolate temptation. In a society where looks are deemed very important, women hold the reins when it comes to food – and chocolates are said to be “good on the lips, bad for the hips.”

So for some, eating chocolate is tantamount to committing a sin.

However, a recent study brings good news for chocolate lovers.  The results revealed that eating chocolate on a regular basis was linked to a reduced risk for the development of atherosclerosis and for the risk of hospitalization and untimely death due to heart failure or other diseases of the heart.

A team of researchers coming from the University of Pennsylvania asked 1,200 older women to answer questionnaires regarding their diet, especially on how often these women eat chocolate.  The researchers wanted to evaluate the effects of chocolate consumption on a person’s cardiovascular health. Also, ultrasound images of the participants’ carotid arteries were looked at in order for the researchers to determine the changes in the thickness of the arteries, which could be an indication of a condition called atherosclerosis.

What is Atherosclerosis?

Atherosclerosis is a condition which is characterized by the narrowing and hardening of the arteries.  The changes in the diameter and elasticity of blood vessels are caused by the deposition of fatty plaques in the lining, or the walls, of the artery.  Over time, these fats will harden and will eventually cause disturbances in blood flow.  This makes circulation slow and sluggish, and blood delivery to different body organs is impaired. As a result, in order for the blood to circulate well all over the body, the heart has to double its workload and in the long run, this will put enormous pressure on the heart which may lead to a heart attack, heart failure, or death.

Study Details

The 1,600 participants were split into three groups based on their chocolate consumption:

• Group 1 are those who ate less than one serving in a week, which comprised of 47.6 percent of the participants.
• Group 2 are those who ate between 1 to 6 servings in a week, comprised of 36.8 percent of the participants.
• Group 3 are those who ate more than 7 servings in a week, or those who eat chocolate every day, comprising of 16.6 percent of the participants.

In the study, one serving of chocolate was equivalent to 25-50 grams (.09-1.8 ounces) and which contains between 5-15 percent of cocoa by weight.

The findings revealed that, in the group who ate less than a serving per week, 158 events related to atherosclerosis were discovered; 90 atherosclerotic events were found among people from the second group, or those who consumed between 1 to 6 servings per week; and only 42 events were seen in the group who ate chocolate more than 7 servings in a week, or those who eat every day.

A secondary analysis was also conducted by the researchers.  This involved people whose chocolate consumption is not more than once per week, and those who eat 1 to 6 times in week. The researchers utilized hospital records and discovered that atherosclerosis-related deaths and hospitalizations were lower with people who consumed chocolates 1 to 6 times weekly.  The said group also had lower rates of heart failure and ischemic heart diseases, and they had lesser atherosclerotic plaques in their blood vessels.

Despite the fact that the researchers warned the public that their study did not assess on whether or not there exists a cause and effect association between chocolate consumption and cardiovascular disease, they suggested that regularly eating chocolate may help in the prevention of atherosclerosis-related events which would require hospitalization.

The findings of the study were published in the journal of Archives of Internal Medicine.

Chocolate is Good

Chocolate is composed of raw and processed substances from the seed of the cacao tree. The cacao solids, or cocoa, are primary components of chocolates and these are known to be rich in flavonoids – plant metabolites that are linked to numerous health benefits, one of which is reducing the risk for the development of heart diseases. Flavonoids serve as antioxidants, protecting the body from free radicals that are responsible for heart disease, among others. It also helps maintain the equilibrium of hormones in the body, and produces a relaxing effect on the blood pressure. Therefore, the higher the cacao content of a chocolate, the greater are its health benefits. Conversely, the lesser the cacao content, the lesser are its benefits.

Milk Chocolate versus Dark Chocolate

While the study states that chocolate are good for the heart, it is best to know that there are different types of chocolate that are available in the market.  The most common form of chocolate in the United States is the milk chocolate.  Be reminded though that milk chocolate bars contains high levels of saturated fat, and are mostly loaded with sugar – which, obviously, is not a good thing.  Excessive amounts of sugar in the body can lead to symptoms such as anxiety, hyperactivity and difficulty in concentration. It can also suppress the function of the immune system, making the person more prone to sickness.

Dark chocolate, on the other hand, has a lot of benefits compared to milk chocolate and other types of chocolate.  It contains a lot of antioxidants, because of its higher cacao content, which are more potent in its effects.  Eating raw chocolate is the best, and the perfect recommendation is to eat cacao nibs.

The latest findings is an addition to the expanding body of research that associates moderate consumption of chocolate, especially those that are high in cocoa content, to improved cardiovascular health. Although the key to everything is to do things in moderation, it is still recommended that you avoid eating milk chocolate as much as possible.  Stick to what is healthy, and the best way to maximize the health benefits of chocolates is to eat dark and raw chocolates because of the high amounts of cacao that they possess.

Sources
nhlbi.nih.gov
webmd.com
library.thinkquest.org