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Does Eating Chocolate Lower Stroke Risk

Researchers presenting at the American Academy of Neurology’s 62nd Annual Meeting in Toronto report another study found that eating chocolate may lower the risk of death after suffering a stroke.

The analysis involved reviewing three studies on chocolate and stroke.  More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others reported one of the experts from McMaster University in Hamilton, Ontario, Canada.

According to the American Association for Critical Illness Insurance which tracks research and data pertaining to stroke and other critical illnesses, chocolate is rich in antioxidants called flavonoids, which may have a protective effect against stroke.  More research is needed their director notes.

The first study found that 44,489 people who ate one serving of chocolate per week were 22 percent less likely to have a stroke than people who ate no chocolate. The second study found that 1,169 people who ate 50 grams of chocolate once a week were 46 percent less likely to die following a stroke than people who did not eat chocolate. 

The researchers found only one additional relevant study in their search of all the available research. That study found no link between eating chocolate and risk of stroke or death.

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