Chocolate Consumption and Risk of Stroke in Women

Chocolate consumption has been shown to reduce systolic and diastolic blood pressure in short-term randomized feeding trials (1), and has been demonstrated to improve endothelial and platelet function and to ameliorate insulin resistance (2). [...]flavonoids in chocolate possess strong antioxidant activity and can suppress oxidation of low-density lipoprotein cholesterol (3). A limitation is that chocolate consumption was self-reported, which will inevitably lead to some measurement error. Because of the prospective design, any misclassification of chocolate consumption is most likely to be nondifferential, leading to an attenuation of the true association between chocolate consumption and stroke.