Chocolate Lowers the Risk of Heart Attack

A new study has found that a small amount of dark chocolate daily represent the ideal amount for a protective effect against inflammation and subsequent cardiovascular disease.

Researchers at the Catholic University (Campobasso, Italy), in collaboration with the Italian National Cancer Institute of Milan conducted a population study of 11,000 participants in the Moli-sani project, which has enrolled 20,000 inhabitants of the Molise region (Italy). The researchers identified among these participants 4,849 subjects in good health and free of risk factors, of which 1,317 did not eat any chocolate, while 824 ate dark chocolate regularly. The researchers then measured levels of C-reactive protein (CRP) using an immunoturbidimetric method, and related the levels of CRP blood levels of participants to their usual chocolate intake. Since the milk in white chocolate interferes with the absorption of polyphenols, white chocolate consumption was not taken into account.

The study results showed that after adjustment for age, sex, social status, physical activity, systolic blood pressure, body mass index (BMI), waist to hip ratio, food groups, and total energy intake, dark chocolate consumption was inversely associated with CRP; when adjusted for nutrient intake, analyses showed similar results. A J-shaped relationship between dark chocolate consumption and serum CRP was observed, with consumers of up to 20 grams of dark chocolate every 3 days having serum CRP concentrations that were significantly lower than non-consumers or higher consumers. The study was published in the October 2008 issue of the Journal of Nutrition.

"We are talking of a moderate consumption," said lead author Romina di Giuseppe, Ph.D., of the laboratory of genetic and environmental epidemiology at the Catholic University. "The best effect is obtained by consuming an average amount of 6.7 grams of chocolate per day, corresponding to a small square of chocolate twice or three times a week. Beyond these amounts the beneficial effect tends to disappear."

CRP is an acute phase plasma protein produced by the liver and by adipocytes. It is a member of the pentraxin family of proteins, and is present in the blood, rising up to 50,000 fold during episodes of acute inflammation or infection. In the body, CRP plays the important role of interacting with the complement system, binding to foreign and damaged cells and enhancing phagocytosis by macrophages.

Related Links:
Catholic University
Italian National Cancer Institute of Milan