Tuesday, November 15, 2011

Eating chocolate reduces the risk of stroke

Eating chocolate reduces the risk of strokehttp://www.altibbi.com/global/img/website/news/2011/10/11/main-1015.jpg
A recent study showed that eating sweets may not be harmful when it comes to chocolate.
The researchers studied more than 33,000 women and found that women who ate more chocolate, and was likely to develop stroke less.

The researchers said this study may not suggest that eating more chocolate may reduce stroke directly. Previous studies have shown the importance of health as chocolate that eating chocolate in large quantities may have unhealthy side effects.

Researchers are advised to eat chocolate because it is moderately rich in calories, fat and sugar.

The researchers follow-up of women in the study for ten years and the number of injuries, stroke 1.549 women and the women ate the most chocolate least injury.


Among those women who ate the largest amounts per week (more than 45 grams) the ratio of stroke 2.5 per 1000 women per year, while the incidence of 7.8 per 1000 women who ate at least the quantities of chocolate (8.9 grams per week).


Researchers suggested that the quality of the material flavonoids may be responsible for the health impact of chocolate, where it turned out that these compounds reduce high blood pressure is an important factor for ischemic strokes, and it improves the blood of other factors associated with heart health.


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