Sunday, April 4, 2010

Easter & Chocolate: Good News 2010

What a piece of good news for Easter!

The European Heart Journal: March 30, 2010
Brian Buijsse et al. 
Aims To investigate the association of chocolate consumption with measured blood pressure (BP) and the incidence of cardiovascular disease (CVD).
Methods and results Dietary intake, including chocolate, and BP were assessed at baseline (1994–98) in 19 357 participants (aged 35–65 years) free of myocardial infarction (MI) and stroke and not using antihypertensive medication of the Potsdam arm of the European Prospective Investigation into Cancer and Nutrition. Incident cases of MI (n = 166) and stroke (n = 136) were identified after a mean follow-up of 8 years. Mean systolic BP was 1.0 mmHg [95% confidence interval (CI) −1.6 to −0.4 mmHg] and mean diastolic BP 0.9 mmHg (95% CI −1.3 to −0.5 mmHg) lower in the top quartile compared with the bottom quartile of chocolate consumption. The relative risk of the combined outcome of MI and stroke for top vs. bottom quartiles was 0.61 (95% CI 0.44–0.87; Plinear trend = 0.014). Baseline BP explained 12% of this lower risk (95% CI 3–36%). The inverse association was stronger for stroke than for MI.
Conclusion Chocolate consumption appears to lower CVD risk, in part through reducing BP. The inverse association may be stronger for stroke than for MI. Further research is needed, in particular randomized trials.


LINDT EXCELLENCE Dark 99%, the crown of dark chocolate, is the most intensely flavoured dark chocolate. With its strong flavour, full bodied cocoa taste and intense smell it melts slowly in the mouth, with persistent, smoky and toasted flavours, with clear hints of tobacco. It is a demanding and very powerful experience, certainly not everybody’s taste. To faciliate the appreciation, it comes in an extremely thin profile that will easily melt.

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