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Chocolate lovers could be lowering their risk of stroke: study

Toronto, February 11, 2010

Chocolate may help lower the risk of stroke based on a preliminary study from St. Michael's researchers. The study also found that eating chocolate may lower the risk of death after suffering a stroke.

“Though more research is needed to determine whether chocolate is the contributing factor to lowering stroke risk, it is rich in anti-oxidants and that may have a protective effect against stroke,” explains Dr. Gustavo Saposnik, a neurologist at St. Michael’s who will present his findings at the American Academy of Neurology in April.

Chocolate is rich in antioxidants called flavonoids which may help lower the risk of strokes.

"We are continuing to investigate the correlation between chocolate and the risk of stroke," says Dr. Saposnik. "The preliminary data is interesting but we need to determine whether consumption truly lowers the risk of a stroke or whether the benefit is biased based on those who are on average healthier than the general population when enrolling in a clinical trial."