Who would have thought that eating chocolates could actually prove to be healthy in some way? A study claims that consuming chocolates could lower an individual’s threat of experiencing a stroke. A different study alleges that consuming chocolate probably lowers the possibility of death post stroke.
The examination included analyzing three studies on chocolate and stroke. Chocolate is apparently opulent in antioxidants known as flavonoids, which could encompass a shielding outcome against stroke. But more studies to determine this are required.
“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,†commented, study author Sarah Sahib, BScCA, with McMaster University in Hamilton, Ontario, Canada.
Sahib worked with Gustavo Saposnik, MD, MSc, where the study was finished at St. Michael’s Hospital and the University of Toronto.
The first study discovered that about 44,489 people who consumed one serving of chocolate every week appeared to have 22 percent less chances to develop a stroke as compared to people who did not eat any chocolate. The second study appears to have found that around 1,169 people who took 50 grams of chocolate once a week were apparently 46 percent less probable to die subsequent to a stroke versus people who did not consume any chocolate.
The scientists found only one supplementary pertinent study in their hunt for all the accessible study. That study seems to have discovered no association between consuming chocolate and danger of stroke or death.
The study would be presented at the American Academy of Neurology’s 62nd Annual Meeting in Toronto.