Eating chocolate 'may lower heart disease risk'

Posted on 30 August 2011

Higher levels of chocolate consumption have been linked to a reduction in heart disease risk in a new study.

Research published on found that people with a diet higher in chocolate have one-third less risk of developing heart disease.

It is believed the food has a positive effect on health due to its antioxidant and anti-inflammatory properties.

However, authors note that further research needs to be done into whether chocolate actually causes the reduction or it is due to a confounding factor.

In addition, the calorific nature of chocolate mean the findings should be interpreted with caution, add the researchers, as eating too much could lead to weight gain - a risk factor for a number of illnesses.

In other news, consuming plenty of black tea could benefit oral health, one expert has said.

Dr Carrie Ruxton from the Tea Advisory Panel explained that tea flavanoids have anti-bacterial effects, meaning they can kill oral germs.

Posted by Natalie Edwards



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