American scientists have found a link between eating chocolate and reducing the risk of death in women over 50

US scientists studied the nutritional data of more than 80,000 postmenopausal women and found an interesting pattern. According to an article in the Journal of the Academy of Nutrition and Dietetics, a favorite food has been found to affect the risk of death, including from cardiovascular disease and dementia.

Researchers have found an association between chocolate consumption and all-cause mortality among women. The fact is that previous studies that have studied the effect of this sweetness on the risk of cardiovascular disease have yielded conflicting results.

According to the results of the experiment, it turned out that regular and moderate consumption of chocolate (3 portions per week) helps to reduce the risk of death in women over 50 from all causes.

The authors of the new work analyzed data on the nutrition of several tens of thousands of women aged 50 to 79 from 40 US clinical centers. The study found that women who ate chocolate had a lower risk of all-cause mortality compared to those who ate no chocolate at all.

As for the risk of death from cardiovascular problems, the researchers noted the lowest risk in women who consumed chocolate at a dosage of 1-3 servings per week. At the same time, those who ate chocolate every day were at the same risk of death as those who did not eat it at all.

In addition, the researchers noted a link between chocolate and the risk of dying from lung cancer. It was lowest in participants who ate chocolate 4-6 servings a week. It also turned out that eating chocolate was associated with a reduced risk of death from dementia, with the exception of Alzheimer’s disease.