Regular consumption of chocolate may lower the risk of cardiac arrhythmias

Researchers analyzing the data noted that in os b, which re ate chocolate at least once a month, the incidence of atrial fibrillation In the diet, its level was 10-20 percent lower than in the b consuming chocolate less than once a month.

As early as 2010, Swedish researchers at Linkoping University showed that eating chocolate, especially dark chocolate, inhibits an enzyme called ACE. This enzyme raises blood pressure and affects fluid balance in the body. Its high levels have been linked by researchers to the occurrence of the disease b cardiovascular.

The favorable results of consuming small amounts of chocolate were also presented by researchers from the University of Cambridge in 2011. They analyzed the results of several studies involving a total of more than 100,000 people b. The results of their analysis indicated that eating chocolate could reduce the risk of disease b heart and stroke in m zg by about one-third.

Following this lead, researchers from Harvard T H Chan School of Public Health and Aalborg University Hospital, wanted to see how chocolate consumption affects the incidence of atrial fibrillation. Atrial fibrillation is a state in which rym two g rne chambers of the heart, known as the atria, do not beat at the same rate as the two lower chambers of the heart. The condition increases the risk of stroke m zgu, heart failure and cognitive impairment. The condition affects more than 33 million people worldwide, and it is not known what causes it. This is the most common heart rhythm disorder.

Syndrome ł scientists under the direction of Elizabeth Mostofsky, analyzed more than 55,000 cases of the in adult os b of both sexes between the ages of 54 and 60. The survey covered Also subjects who those already diagnosed with atrial fibrillation. All those included in the analysis are participants in a long-running study taking place in Denmark called the Danish Diet, Cancer and Health Study.

When participants were first recruited to the study in 1993-1997, they filled out detailed A questionnaire on the habit of in the diet. One of these questions asked about the amount and frequency of chocolate consumption.

Since then, researchers have recorded more than 3,300 new cases of in diagnosed atrial fibrillation. Further analysis of the data showed a relationship between moderate chocolate consumption and a lower incidence of atrial fibrillation .

After taking into account other factors In those associated with heart disease, new cases of atrial fibrillation were 10 percent lower for the group consuming 1-3 servings of chocolate per month. This difference was also seen at other levels of consumption. For the group consuming one serving per week, the rate was 17 percent lower., For the group consuming 2-6 servings per week, the rate was 20 percent lower.

According to Mostofsky, the strongest relationship occurred when one serving was consumed – About 30 grams – of chocolate per week in women. For men, this dose ranged from dw ch up to six servings – approximately 60-180 grams – per week.

Although the exact mechanism of how chocolate can prevent atrial fibrillation In and lower the risk of other diseases b cardiovascular re is unknown, then researchers point to compounds called flavonoids. As Mostofsky explained, flavonoids have anti-inflammatory and antioxidant properties. They also reduce blood viscosity and seal blood vessels. All of these factors may reduce the risk of disease b heart, thus atrial fibrillation .

However, chocolate chocolate chocolate nier na. Mostofsky advises to choose the one that ra has a higher cocoa content.

It should be noted, however, that consuming too much chocolate will have the opposite effect. It will lead to an increase in body weight, thereby increasing the risk of choriocarcinoma b cardiovascular. As the researchers point out, health benefits can only be obtained if small amounts are consumed, and preferably dark chocolate.