Eating chocolate cuts risk of dying young by 12 percent, large study reveals

Eating chocolate reduces the risk of dying young by 12 percent, a study says.

Regular consumers’ risk of fatal heart disease or cancer drops by as much as 16 percent.

Eating chocolate cuts risk of dying young by 12 percent, large study reveals

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Eating chocolate cuts risk of dying young by 12 percent, large study revealsCredit: Alamy

Fans who ate the equivalent of two dairy milk bars a week were four times less likely to develop diabetes than those who ate none.

Experts say chocolate can lower bad cholesterol and blood pressure, and to top it off, devotees tend to be leaner and more active.

Scientists say that compounds in cocoa known as flavonoids boost blood vessel health.

Prof Jiaqi Huang, of the US National Cancer Institute in Maryland, said the study may “partially address concerns about the adverse health effects of low-to-moderate chocolate consumption.”

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The British Heart Foundation said the research was not conclusive enough to recommend eating chocolate to reduce the risk of cardiovascular disease.

It read, “It’s okay to treat yourself every now and then, but no food or food item is more important than an overall balanced healthy diet.”

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