A new study showed that regular consumption of chocolate reduces atrial fibrillation by 20%, writes Los Angeles Times.
Atrial fibrillation (atrial fibrillation) is a violation of the heart rhythm, accompanied by frequent, chaotic excitement and contraction of the atria or twitching, fibrillation of certain groups of atrial muscle fibers. With a prolonged (more than 48 hours) exacerbation of atrial fibrillation, the risk of blood clots and ischemic stroke increases.
The researchers, led by Elizabeth Mostowski, an epidemiologist from Boston who studies the risk factors for cardiovascular disease, were not the first to look for evidence that chocolate can prevent certain heart diseases.
Before them, American scientists investigated thousands of Americans 33, but the relationship between heart disease and chocolate is not found.
But Mostowski argues that there is a connection.
Atrial fibrillation is thought to be the result of the release of certain molecules, which ultimately can damage the heart tissue. This damage changes the way electrical signals travel through the heart’s chamber, causing the heart to tremble instead of beating at a steady pace.
Some of the ingredients found in chocolate, such as flavonols, can prevent inflammation that leads to tissue damage. In addition, they can counteract the formation of blood clots.
Earlier, scientists from Harvard University analyzed data on 55 thousand Danish men and women. From December 1993 to May 1997, they monitored the health of the wards, in particular, their cardiovascular system.
Observations have shown that the strongest link between the consumption of chocolate and a decrease in the risk of atrial fibrillation was observed when women ate 30 g of this treat per week, and men - from 60 to 90 grams. In the first case, the likelihood of developing atrial fibrillation decreased by 21%, and in the second - by 23%.
In addition, experts noted the greatest benefit of dark chocolate, and not, for example, milk chocolate, which in Denmark contains about 30% cocoa. However, the study did not pay attention to what kind of chocolate people used.
Earlier it was reported that special pills containing dark chocolate nutrients can reduce the risk factors for heart attack and stroke.
The authors of this study wrote that the result may be very different from all previous ones, since chocolate in Denmark contains more cocoa than in other countries.
For example, in the United States, 10% cocoa is acceptable in milk chocolate, 35% in black, and in Denmark 30% and 43%, respectively.
Another difference of this study is that they used data from clinically obvious atrial fibrillation, which were recorded in the national medical reports of Denmark, for measurements. And the American researchers relied on their data.
Although the study shows a clear link between chocolate consumption and the lack of development of atrial fibrillation, this absolutely does not prove that there is no risk of development.
“So, if you are one of the millions of people who have atrial fibrillation, don't count on chocolate to help you solve a medical problem. But moderate consumption of high-cocoa chocolate can be good for you, ”says Mostowski.