Scientists in Britain looked at data from nearly 21,000 people who filled out questionnaires about their lifestyle and had their health monitored for more than 11 years.
Their average daily consumption was seven grams (0.25 ounces) of chocolate, ranging from none to 100g.
The top fifth of chocolate-eaters were 12% less likely to develop heart disease and 23% less likely to suffer a stroke compared with the bottom fifth of consumers, the researchers found.
The study, published in the British journal Heart, noted that most consumers of the confectionary ate milk chocolate, not dark chocolate which famously has a higher percentage of protective molecules called flavonoids.
“This may indicate that not only flavonoids but also other compounds, possibly related to milk constituents such as calcium and fatty acids, may provide an explanation for the observed association,” it said.
The team, headed by Phyo Myint of the University of Aberdeen in Scotland, admitted the probe had limitations.
