Chocolate for the heart? Weekly consumption linked to reduced risk of heart disease

05 Aug 2020 --- Consuming chocolate at least once a week is linked to a reduced risk of heart disease, according to research. Published in the European Journal of Preventive Cardiology, the study suggests that chocolate can help maintain the health of the heart’s blood vessels. The team found that compared with consuming chocolate less than once a week, eating chocolate more than once a week was associated with an 8 percent decreased risk of coronary artery disease. The team notes that further research is warranted to determine which type of chocolate and what portion is most beneficial.

“In the past, clinical studies have shown that chocolate is beneficial for both blood pressure and the lining of blood vessels,” says study author Dr. Chayakrit Krittanawong, Baylor College of Medicine, Houston, Texas, US. “I wanted to see if it affects the blood vessels supplying the heart (the coronary arteries) or not. And if it does, is it beneficial or harmful?”

“In my opinion and clinical experience, moderate consumption of chocolate should be okay and probably benefit the heart in healthy people. Chocolate contains many antioxidants that might benefit the heart. However, I would suggest that people also limit sugar, exercise more and consume fruit and vegetables regularly,” Dr. Krittanawong tells NutritionInsight.

Chocolate appears promising for the prevention of coronary artery disease, but more research is needed to pinpoint how much and what kind.The researchers conducted a combined analysis of studies from the past five decades examining the association between chocolate consumption and coronary artery disease – the blockage of the coronary arteries. The analysis included six studies with a total of 336,289 participants who reported their chocolate consumption.

During a median follow-up of nearly nine years, 14,043 participants developed coronary artery disease and 4,667 had a heart attack – when coronary artery disease progresses and the flow of blood to the heart is suddenly blocked.

Dr. Krittanawong explains that chocolate contains heart healthy nutrients such as flavonoids, methylxanthines, polyphenols and stearic acid, which may reduce inflammation and increase good cholesterol (high-density lipoprotein or HDL cholesterol).

“However, the study did not examine whether any particular type of chocolate is more beneficial and whether there is an ideal portion size. Chocolate appears promising for the prevention of coronary artery disease, but more research is needed to pinpoint how much and what kind of chocolate could be recommended,” he highlights.

While it’s not clear how much chocolate is optimal, Dr. Krittanawong warns against overconsumption. “Moderate amounts of chocolate seem to protect the coronary arteries, but it's likely that large quantities do not. The calories, sugar, milk and fat in commercially available products need to be considered, particularly in diabetics and obese people,” he concludes.

Echoing this, Mondelēz International continued its portion control strategy for consumers by voluntarily committing to bringing all its Cadbury chocolate bars sold as part of a multipack under 200 calories by the end of 2021. The move will see ten billion calories removed from the UK market every year with iconic bars like Fudge, Curly Wurly and Chomp, as well as Barny sponge bears and Cadbury Mini Fingers and Cadbury Animals, included.

Cocoa is a natural ingredient that, beyond its indulgent taste, is also touted for its potentially beneficial-to-health compounds. Previously, phenols found in the shells of cocoa beans were found to have strong effects on the fat and immune cells. This may be used to reverse chronic inflammation and insulin resistance, which are issues associated with obesity.

Moreover, research found that obese people have higher initial taste perceptions of chocolate that decline at a more gradual rate than non-obese people, and this could help tackle how obesity is treated.

Previously NutritionInsight reported on how the chocolate sector is seeing renewed interest in its nutritional benefits. This is taking the form of both marketing cacao as a superfruit itself, as well as reformulating chocolate to have healthier credentials. The relationship between chocolate and nutrition is explored, with sugar reduction being an especially crucial issue.

By Kristiana Lalou

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