The researchers recently showed that, people who eat chocolate have a lower risk of stroke, and patients are also more quickly recover from a stroke after eating chocolate. The discovery could have implications for the health, shown in Toronto, Canada, between April 10 to 17, at the 62nd annual meeting, American Academy of Neurology."Further research is needed to determine whether chocolate can actually lower the risk of stroke, or if only healthy people are able to eat chocolate than stroke patients," explained one expert from McMaster University, Sarah McMaster, BscCA. He also collaborated with researchers Gustavo Saposnik, MD, MSc, who works at St. Michael's Hospital and the University of Toronto. Current analysis has determined that there is a correlation between chocolate and stroke.
Chocolate is rich in antioxidants called flavonoids, which may be part of an active component that creates a correlation between stroke risk reduction with consumption of chocolate. However, researchers admit the obvious, that evidence of one of the other causes have not been found. Required research a more accurate and controllable, in which this study followed participants over a lot of tests for long periods of time, to obtain clear evidence.
Other research focuses on the analysis conducted on 44 500 people, some of which consume one serving of chocolate every week. and approximately 22% had a lower risk of stroke than those not eating chocolate altogether. The third study focuses on a smaller size, from 1169 participants who consume around 50 grams of chocolate per week. Found 46% had a lower chance of suffering a stroke.
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