Eating chocolate on a regular basis may be associated with a lower risk of heart disease, a new study published online by Heart revealed l.
Researchers have discovered a link between moderate chocolate intake and a lowered risk of atrial fibrillation or flutter, the irregular heartbeat that can lead to stroke , heart failure and other serious problems.
Scientists , using food - frequency questionnaires to determine chocolate consumption , collected diet and health data from 55 , 502 men and women ages 50 to 64 in Denmark .
“ About 3 , 346 cases of atrial fibrillation occurred in this follow - up study lasting over 13 years , ’’ they said .
The study , however , showed participants who ate one to three one - ounce ( 28 .35 grammes) servings a month had a 10 - per cent lower rate of AF than those who hardly did .
“ Those who ate one serving a week had a 17 - per cent lower rate and those who ate two to six serving a week had a 20 - percent lower rate, ’’ researchers found .
Interestingly , the study also showed that participants with higher levels of chocolate intake were more likely to report a higher level of educational attainment.
According to the team , the study is observational and cannot prove that chocolate prevents AF.