EATING chocolate reduces the risk of dying young by 12 percent, according to a study.
The risk of regular users of fatal heart disease either cancer falls to 16 percent.
Hobbyists who chew the equivalent of two Cow’s milk bars a week were four times less likely to have diabetes than those who ate none.
Experts say that chocolate can reduce the bad cholesterol and blood pressure, and to top it off, devotees tend to be slimmer and more active.
Scientists say that cocoa compounds known as flavonoids improve the health of blood vessels.
Professor Jiaqi Huang, from the US National Cancer Institute in Maryland, said the study may “partially allay concerns about adverse health outcomes of low-to-moderate consumption of chocolate.”
The British Heart Foundation said the study was not conclusive enough to recommend eating chocolate to lower the risk of heart disease.
It said, “It’s okay to indulge once in a while, but no food or nutrient is more important than an overall healthy, balanced diet.”
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