Scientists have discovered a new useful properties of chocolate

© Fotolia / joanna wnukШоколад. Archival photoScientists have discovered a new useful properties of chocolate© Fotolia / joanna wnuk

A group of scientists from Denmark, USA and Canada found that eating moderate portions of chocolate reduces the risk of this serious heart disease like atrial fibrillation.

The study is published in the scientific journal Heart.

Physicians can access the data of a survey conducted a few years ago dietary. It was attended by more than 55 thousand Danes. In particular, subjects were asked to answer the question, how much chocolate they consumed regularly.

The researchers then compared the survey data with case histories participated in the experiment. It turned out that other things being equal, a moderate consumption of chocolate, milk and dark, reduces the likelihood of developing atrial fibrillation, which affects millions of people around the world.

So, women who regularly eat 30 grams of chocolate once a week, the disease risk is reduced by 21 percent, while men who eat two or three servings a week — 23 percent, the researchers found.
Meanwhile, scientists warn that excessive and too frequent use of chocolate, especially with a small amount of cocoa may have the opposite effect and have a negative impact on health.