Eating chocolate reduces the risk of dying young by 12 percent, a major study shows

A study says that eating chocolate reduces the risk of dying young by 12 percent.

The risk of fatal heart disease or cancer is reduced by up to 16 percent in average consumers.

1

Fans who chew the equivalent of two milk bars a week are four times less likely to develop diabetes than those who don’t eat.

Experts say chocolate can lower bad cholesterol and blood pressure, and to make matters worse, devotees tend to be leaner and more active.

Scientists say that compounds in cacao known as flavonoids promote blood vessel health.

Prof Jiaqi Huang of the US National Cancer Institute in Maryland said the study could “partially allay concerns about adverse health consequences of low-to-moderate chocolate consumption”.

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

It said, “It’s okay to treat yourself every once in a while, but no single food or nutrient is more important than an overall balanced, healthy diet.”