How Does Chocolate Affect A Risk To Get A Stroke?
The Motherland of chocolate as well as cacao tree is Central and South America. The Maya and later the Aztecs for many centuries mixed milled and roasted cocoa beans with water, and then added hot pepper in this mixture. As a result, they got bitter, hot, frothy and high-fat cold drink.
This wonderful treat was presented by Columbus who brought the recipe of sweets from Mexico. It was originally prepared as a flavored drink, and only a century ago people learned how to make it in a solid form. It is well known that chocolate has its benefits and harms. One of the particular values of this product are flavonoids, which are simply irreplaceable for people who are regular patients of cardiologist.The fact is that the benefit of chocolate for heart is universal, it cleans the blood vessels, removes cholesterol deposits, and regulates the activity of the organ.
The resent research claims that daily consuming of chocolate, even 100 grams a day, may lower the risk of a stroke or heart disease. This investigation was described in the cardiological journal Heart.Scientists have processed medical information of study participants of EPIC-Norfolk, where the object of study was the effect of diet on human health in the long-term period.The study involved more than 25,000 adults from the county of Norfolk in the UK. The research was carried out during 12 years.In addition, the study examined the impact of chocolate on cardiovascular system.
During the EPIC-Norfolk study 14% of participants had a stroke or symptoms of coronary heart disease, some of which had fatal outcome. About 20% of study participants did not eat chocolate, whereas the rest of the groupate from 7 to 100 g of a product per day.A higher amount of daily consumption of chocolate lead to a lower body mass index, lower blood pressure, the risk of diabetes and a higher level of physical activity.All of these symptoms are also connected with a reduced risk of cardiovascular diseases.
Due to the calculations, for those who ate chocolate regularly, the risk of cardiovascular disease was 11% lower than for those who did not eat chocolate at all. Thus, taking into account the patient’s ration, risk of hospitalization or death due to cardiovascular disease was 9% lower than for patients who did not consume chocolate at all.The risk of stroke among them was lower by 23% percent.
Scientists assume that this research establishes a correlation, but does not aim to determine the causes of this phenomenon. However, in general, they say, chocolate is not a product that should be avoided in cardiovascular diseases or their risk.
Benefits and harms of chocolate largely dependent on how much you eat it daily. Up to 100 g a day will not bring you any harm, but it will give you a pleasure. Scientists have found that even a flavor of a chocolate has a beneficial effect on our psyche.But be careful and do not consume too much chocolate, because it may lead to obesity, diabetes and problems with skin.
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