Chocoholics May have Higher Chances of Evading Stroke
by Karen Lachica in Nutrition on Oct 25, 2011
A new study has been released suggesting that eating chocolates can actually lessen the risk of stroke among women.
Before this new study, eating chocolates has been associated to a reduced risk of heart disease and lower blood pressure.
Researchers from Sweden found out that the women who indulge more chocolates, the lower their risk of stroke. For the results, they found that for every 1.8 oz. or fifty grams increase in the consumption of chocolate every week, the overall rate of women in terms of stroke risk has fell to fourteen percent.
For the protective effect, it kicked in at 1.6 oz. or 45 grams of chocolate consumed weekly. For those women who consumed more chocolates, who have eaten a mean of 2.4 oz. or 66.5 grams, which is between one to two bars of chocolate every week, are benefitting from a twenty percent lesser stroke risk compared to those who have eaten less chocolates.
Moreover, the researchers have written that when the types of stroke were broken down, it was ischemic versus hemorrhagic. Hemorrhagic stroke occurs “when a blood vessel in the brain deteriorates and disintegrates,” while ischemic occurs “when a blood vessel providing the brain with blood is obstructed by a clot. With this the chocolates’ protective benefits varied.
The study was actually led by an associate professor in Stockholm’s Karolinska Institute, Ms. Susanna Larsson. Larsson and colleagues have observed about 33,372 women with ages 49 to 83 within years of timeframe ending up last 2008.
The participants were asked to fill out very long questionnaires concerning on their lifestyle and diet, which also included the number of times they had eaten chocolate and other 95 foods in the recent year.
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