Healthy chocolate sounds like a dream come true, but chocolate hasn't gained the status of health food quite yet. Still, chocolate's reputation is on the rise, as a growing number of studies suggest that it can be a heart-healthy choice.
Chocolate and its main ingredient, cocoa, appear to reduce risk factors for heart disease. Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease. Flavanols — which are more prevalent in dark chocolate than in milk chocolate or white chocolate — also help lower blood pressure and improve vascular function. In addition, some research has linked chocolate consumption to reduced risks of diabetes, stroke and heart attack. One caveat: The evidence for the health benefits of chocolate comes mostly from short-term and uncontrolled studies. More research is needed.
In the meantime, if you want to add chocolate to your diet, do so in moderation. Why? Most commercial chocolate has ingredients that add fat, sugar and calories. And too much can contribute to weight gain, a risk factor for high blood pressure, heart disease and diabetes.
Choose dark chocolate with cocoa content of 65 percent or higher. Limit yourself to around 3 ounces (85 grams) a day, which is the amount some studies have shown to be helpful. Because this amount may provide up to 450 calories, you may want to cut calories in other areas or step up the exercise to compensate.
Feb. 04, 2012
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- Khawaja O, et al. Chocolate and coronary heart disease: A systematic review. Current Atherosclerosis Reports. 2011;13:447.
- Kaynak HE, et al. Is bitter better? The benefits of chocolate for the cardiovascular system. Current Hypertension Reports. 2011;13:401.
- Buitrago-Lopez A, et al. Chocolate consumption and cardiometabolic disorders: Systematic review and meta-analysis. BMJ: 2011;343:d4488.
- Nelson JK (expert opinion). Mayo Clinic, Rochester, Minn. Dec. 13, 2011.