by Kathleen Barnes

If you’ve had a heart attack, seriously consider eating chocolate at least twice a week to dramatically cut their risk of dying of heart disease.

Researchers found that heart attack survivors who ate chocolate at least three times a week reduced their risk of dying from heart disease threefold compared to those who never eat chocolate.

This new study published in the Journal of Internal Medicine is the first to conclude that consuming chocolate can prevent death if you’ve already had a heart attack.

Swedish researchers who conducted the research theorize the antioxidants in chocolate, particularly catechins and phenols, are responsive for the protective effect.

I know, it sounds too good to be true, but we’ve known for some time that various components of chocolate are heart protective.

Earlier research has established a strong relationship between cocoa-based foods and lower blood pressure and improvement in blood flow. Other studies show chocolate helps improve mood and reduce the symptoms of PMS.

Almost all studies show that your chocolate should be dark chocolate. Milk chocolate and even dark chocolate eaten with a cold glass of milk don’t have the same effect.

The Swedish study doesn’t mention specific amounts of chocolate, but for caloric reasons, it’s probably a good idea to limit your intake to an ounce of two at a time.

What’s not to love about this study?

Reference:

Janszky I, Mukamal KJ et al. Chocolate consumption and mortality following a first acute myocardial infarction: the Stockholm Heart Epidemiology Program, Jouranl fo Interal Medicine 2009 Sept;226(3):248-57