A new research project has revealed a possible link between chocolate consumption and the likelihood of having a stroke.
To be presented at the American Academy of Neurology's 62nd Annual Meeting, the paper reviewed three studies on chocolate and strokes.
The first report found that 44,489 people who are one serving of chocolate a week were 22 per cent less likely to have a stroke than people who ate no chocolate.
In the second study, 1,169 people who ate 50 grams of chocolate once a week were 46 per cent less likely to die following a stroke than those who did not eat chocolate.
In the third there was no connection between eating chocolate and the risk of stroke or death.
While the authors of the collaborative study acknowledged some link between chocolate and risk of stroke, one author, Sarah Sahib said: "More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others."
It is thought the flavonoids, a particular antioxidant found in chocolate, may have a protective affect against stroke.
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