Dark chocolate can help reduce stroke risk, dietician says
Monday 15th February 2010
Consuming dark chocolate can help people reduce their risk of suffering a stroke, an expert has noted.
According to Sian Porter, dietician and spokesperson for the British Dietetic Association, the food should be eaten as part of balanced diet.
Her comments were made in the wake of the release of research which suggested that the antioxidants present in dark chocolate may have a protective effect against strokes.
Published in the American Academy of Neurology journal, the study revealed that individuals who ate one serving of it a week were 22 per cent less likely to have a stroke than those who consumed no chocolate at all.
Ms Porter said: "It is the antioxidants in chocolate and certainly not the chemicals [that prevent strokes]. The amount and the quality of chocolate vary."
She went on to point out that scientists usually focus on the very dark, quality chocolate in small amounts when conducting such studies.
Written by Martin Lambert
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