With the Easter season in full swing, it’s tough to resist indulging in the chocolate eggs, bunnies and bars that line store shelves. And according to a recent study, it’s okay to give in—as long as it’s just for a taste. In fact, a recent study published in the European Heart Journal found that consuming small amounts of chocolate can actually lower blood pressure, and decrease the risk of strokes and heart attacks. To test the benefits, researchers from the German Institute of Human Nutrition, Nuthetal, looked at the chocolate consumption of 19,000 people over eight years. They attribute the effects to the flavanols in cocoa. So where should chocolate lovers draw the line? According to the study’s fine-print, says Victoria Taylor, Senior Heart Health Dietician, at the British Heart Foundation, the benefits were derived from eating “about one square of chocolate a day or half a small chocolate Easter egg in a week.”
Looking for more?
Get the best of Maclean's sent straight to your inbox. Sign up for news, commentary and analysis.