Flavanol-rich chocolate acutely improves arterial function and working memory performance counteracting the effects of sleep deprivation in healthy individuals June 2016
Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study—a randomized controlled trial Jan. 2015
Hot Cocoa May Boost Seniors' Brain Power Aug. 2012
The latest here:
Chocolate consumption and risk of stroke among men and women: A large population-based, prospective cohort study
- A total of 38,182 men and 46,415 women aged 44–76 years, and free of cardiovascular disease, diabetes, and cancer at baseline in 1995 and 1998, were followed up until the end of 2009 and 2010, respectively.
- They observed data on chocolate consumption for each participant using a self-administrated food frequency questionnaire that included 138 food and beverage items.
- They applied cox proportional hazards regression models to evaluate hazard ratios (HRs) of stroke in relation to chocolate consumption.
- They distinguished 3558 incident strokes cases (2146 cerebral infarctions and 1396 hemorrhagic strokes) during a median follow-up of 12.9 years,.
- They demonstrated that after adjustment for age, body mass index, life styles, dietary intakes, and other risk factors, chocolate consumption was correlated with a significant lower risk of stroke in women (HR = 0.84; 95% CI, 0.71–0.99).
- Nevertheless, it was considered that the correlation in men was not significant (HR = 0.94; 95% CI, 0.80–1.10).
- Lastly, the correlation did not vary by stroke subtypes in either men or women.