spacer FEBRUARY 2009

Dark Chocolate: Half A Bar Per Week May Keep Heart Attack Risk At Bay

Trends4Tomorrow (February 27, 2009) — An Italian study shows that dark chocolate can significantly reduce the inflammation that leads to cardiovascular disease. The ideal amount is 6.7 grams per day (about a quarter of an ounce). A typical Hershey’s chocolate bar weighs about 43 grams. That means eating one dark chocolate bar over the course of 6 1/2 days would give you the ideal 6.7 grams per day.

The discovery was made by scientists working on the Moli-sani Project in Campobasso, Italy, which investigates factors responsible for cardiovascular disease and tumours.  The attrbute the apparent heart health benefits to lower levels of serum C-reactive protein (or CRP). CRP is a protein used as an indicator of inflammation, which is itself a major risk factor in the development of coronary heart disease.

The Italian scientists claim that theirs is the first study to show the effect of dark chocolate on CRP.   People in the study having moderate amounts of dark chocolate regularly shoed lower levels of C-reactive protein in their blood.  In other words, their inflammatory state was considerably reduced.”

The consumption of chocolate has long been linked with improved heart health. Several studies have been carried out which suggest that the antioxidant properties of flavonoids have the potential to lower the risk of CVD. Cocoa beans contain several flavonoids, including the monomeric flavonols epicatechin and catechin, as well as oligomeric procyanidins.

Unfortunately, the benefits may disappear when consumption rises above an average of one serving of 6.7 grams every day. Increasing the dose of chocolate leads to increased total energy and saturated fatty acid intake that could oppose the beneficial effects of polyphenols on inflammation.  However, the scientists acknowledged the limitations of their study, such as possible underestimation of chocolate consumption by the participants.

Furthermore, this observational study did not investigate the biochemical mechanism behind the apparent effects. According to the researchers, subsequent research should focus on elucidating this mechanism.

References
  1. Journal of Nutrition, Volume 138, Issue 10, pp. 1939-1945.  “Regular Consumption of Dark Chocolate Is Associated with Low Serum Concentrations of C-Reactive Protein in a Healthy Italian Population”by R. di Giuseppe, A. Di Castelnuovo, F. Centritto, F. Zito, A. De Curtis, S. Costanzo, B. Vohnout, S. Sieri, V. Krogh, M.B. Donati, G. de Gaetano, L. Iacoviello

Dark Chocolate: Half A Bar Per Week May Keep Heart Attack Risk At Bay | Trends Magazine — www.trends-magazine.com

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