Washington: A new US study has shown that people who ate chocolate more than five times a week were 57 percent less likely to have coronary heart disease than those who never ate it.
“These antioxidants are also found in fruits and vegetables, and particularly in tea. I think you need to be a little careful promoting chocolate because the flavonoids may be beneficial but it also has saturated fats which may be detrimental,” he said. He said 20 to 30 grams of chocolate three times each week would have little impact on a person’s energy and saturated fat intake, and has been linked with heart health. But trials were needed before researchers could definitively say eating chocolate would protect against heart disease. The study appears in Clinical Nutrition. ANI