Earlier chocolate studies found a benefit for blood pressure and vessels. Here, doctors were interested specifically in coronary arteries. Reviewing six studies covering 336,289 participants over an average nine years of followup, those eating chocolate more than once a week were 8 percent less likely to develop coronary artery disease than those eating chocolate less often.
“Chocolate contains flavonoids, methlyxanthines, polyphenols, and stearic acid,” doctors said, all of which may reduce inflammation and increase good cholesterol. Moderate amounts appear to be protective, and people— particularly diabetics—should also consider calories, fat, and sugar in commercial products.