Chocolate benefits should be treated with caution
The National Heart Foundation of Australia is urging people not to eat chocolate in the
belief that it will reduce their risk of heart disease after new research claimed the
sweet treat offered significant health benefits.
The study, published in the British Medical Journal and presented today at the
European Cardiology Societys annual congress in Paris, found that high levels of
chocolate consumption could cut heart disease risk by a third.
A little chocolate is okay as part of a balanced diet, but if youre eating it thinking
youre reducing your risk of heart disease then think again, said Ms Susan Anderson,
National Director of Healthy Weight at the Heart Foundation.
Chocolate is often credited with having a positive influence on health due to its
antioxidant properties, but there are much better ways to get those benefits without
the unhealthy saturated fat and kilojoules that come with chocolate.
The best way to get enough antioxidants is to eat a variety of plant based foods, such
as vegetables, fruit, legumes, wholegrain breads and cereals as well as nuts and
seeds every day.
Even the authors of this research agree that their findings need to be interpreted with
caution as eating too much chocolate can lead to weight gain and an increased risk of
heart disease, she said.
The Heart Foundation conducted a review of antioxidant research last year which
warned that eating chocolate or drinking red wine or coffee to prevent heart disease
will not achieve expected results.
To prevent or treat heart disease the Heart Foundation does not recommend eating
chocolate (milk or dark), drinking coffee, red wine or other types of alcoholic drinks
or using antioxidant supplements, such as vitamins E and C.
For more information about the Heart Foundations research into antioxidants, visit
www.heartfoundation.org.au/antioxidants