If you like chocolate like I do, you’ll be very pleased to hear that eating chocolate has been linked to lower blood pressure, a reduced risk of heart disease and now, in a new study, a lower risk of stroke in women.
Even better, the more chocolate women indulged in, the lower their stroke risk, Swedish researchers found. For every 50-gram (1.8-oz.) increase in chocolate consumption per week, participants’ overall stroke risk dropped 14%. The protective effect appeared to kick in at 45 g (1.6 oz.) of chocolate a week, with women in the highest consumption group — who ate a median of 66.5 g (2.4 oz.), or between one and two chocolate bars a week — enjoying a 20% lower risk of stroke than those who ate the least.