Eating chocolate may reduce your chances for having a stroke and may reduce the likelihood of death after a stroke, according to a new Canadian medical study.
Researchers found that the stroke rate was 22 percent lower in people who ate chocolate once a week. And death from a stroke was 46 percent lower in those who ate 50 grams, or about 2 ounces, of chocolate once a week.
But researchers said the results are not conclusive. And dieticians said eating too much chocolate can be harmful.
"More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others," said study author Sarah Sahib, BScCA, with McMaster University in Hamilton, Ontario, Canada.
Chocolate contain antioxidants called flavonoids, which could have a protective effect against a stroke, but more research is needed.