Study: chocolate consumption and frequency of heart failure
Study: chocolate consumption and frequency of heart failure
The present study deals with the connection between the consumption of chocolate and the incidence of heart failure in middle and older ages. It is a prospective cohort study in which 31,823 women aged 48 to 83 took part. The aim of the study was to examine the risk of heart failure depending on the frequency of chocolate consumption. The results showed that women who consumed 1 to 3 portions of chocolate per month had a 26% lower risk of heart failure compared to women who did not consume regular chocolate. With a consumption of 1 to 2 portions per week, the risk fell by 32%. It was found that a moderate consumption of chocolate can reduce the risk of heart failure in women.
Details of the study:
reference
Mostofsky E, Levitan Eb, Wolk A, Mittleman Ma. Chocolate consumption and incidence of heart failure: a population -based prospective study in middle and older ages. heart failure . 2010; 3 (5): 612-616.
design
prospective cohort study
participant
31,823 women aged 48 to 83, who took part in the Swedish mammography cohort
studies "medication"
chocolate. The frequency of chocolate consumption was compared to the frequency of heart failure. The women were observed from January 1, 1998 to December 31, 2006 for heart failure (HF), hospital stay or death. During this period, 419 women were hospitalized for heart failure (n = 379) or died of heart failure (n = 40).
most important findings
women who consumed 1 to 3 portions of chocolate per month had a 26 % lower risk of heart failure compared to women who did not consume regular chocolate. For those who took 1 to 2 portions per week, the risk fell by 32 %. With higher consumption, the risk can increase, but the figures did not achieve statistical significance. 1
Effects on the practice
A moderate consumption of chocolate (1–2 portions/week) could reduce the risk of heart failure in women, a knowledge that only a few complain about.
A moderate consumption of chocolate (1 to 2 portions/week) could reduce the risk of heart failure in women, a knowledge that only a few complain about.
A number of newer clinical studies with chocolate with a high polyphenol content suggest that chocolate has a blood pressure -lowering effect in hypertensive people. A meta-analysis published in June 2010 combined data from 13 studies and came to the conclusion that "dark chocolate is superior to the placebo in reducing systolic hypertension or diastolic prrehendonie. "Special" chocolate was required. Simple chocolate or at least the chocolate usually consumed in Sweden was enough to achieve significant benefits. This does not mean that the special chocolates with a high polyphenol content could not bring even greater advantages.
The study by Janszky et al. from 2009. In this earlier work, 1,169 Swedish patients were observed after they were taken to the hospital with a first heart attack. The chocolate consumption as well as hospital admissions and mortality were recorded. Chocolate consumption had a strong reverse connection with heart mortality. Compared to those of people who never eat chocolate, the risk ratio was 0.73 for those who consumed chocolate less than once a month, 0.56 to once a week and 0.34 for two or more per week. In contrast, the consumption of other sweets was not associated with heart or total mortality.
The data now clearly underpins our statement to the patients that the weekly consumption of chocolate is not only acceptable, but even recommended for people with an increased risk of heart failure or myocardial infarction.