One or two servings of good-quality chocolate a week reduced the risk of middle-aged and elderly women developing the condition by almost a third, a study found. Scientists studied almost 32,000 Swedish women aged 48 to 83. Moderate chocolate consumption significantly reduced heart failure risk, but the protective effect lessened as more or less was eaten.
One or two 19g to 30g servings a week led to a 32% risk reduction. This fell to 26% when one to three servings a month were eaten, while one serving a day or more showed no benefit.
A typical chocolate bar weighs around 100 grams, but the amount of healthy cocoa solids it contains varies greatly. Dark chocolate can contain as much as 75% cocoa while standard milk chocolate may have 20% or less. Antioxidant plant compounds called flavonoids in cocoa are believed to protect against heart disease and high blood pressure.
The study authors pointed out that chocolate eaten in Sweden tends to have a high cocoa content.