Eggs-cellent news! Eating chocolate reduces your risk of dying by as much 10 percent, scientists find
With Easter edging closer, it’s getting harder to resist those colourful rows of tasty eggs filling up the sweets aisles at supermarkets.
But maybe giving in to temptation wouldn’t be such a bad thing – as a study has found eating chocolate is better for you than avoiding it.
Scientists suggest those who indulge have a 10 per cent lower likelihood of death from any specific cause.
They also found there was a 16 per cent lower chance of early death from heart disease.
Researchers believe the fermentation involved in chocolate making may produce active compounds, including vitamins and antioxidants, which could boost the immune system and lower the risk of chronic diseases.
Some other fermented foods, including yogurt, had similar effects, according to the study reported in Frontiers in Nutrition.
Academics from Harokopio University of Athens analysed diet and mortality data on more than three million people.
They said: ‘Our findings support a protective role for specific fermented foods consumption – chocolate, milks and cheese – against all-cause and heart disease mortality.’
Scientists suggest those who indulge have a 10 per cent lower likelihood of death from any specific cause
Previous research has produced mixed results on the health effects of chocolate.
While cocoa beans have been shown to have beneficial effects, other ingredients, sugar and saturated fats can be detrimental.
Researchers recommend dark chocolate and small portions.
Britons will eat about 90 million Easter eggs next month while more than 750,000 tons of chocolate is consumed in the UK every year.
