Does chocolate have a place in a healthy diet or is it a guilty pleasure? A new study found chocolate is good for the heart in moderate amounts. The study, printed in the European Journal of Preventative Cardiology, found eating chocolate more than once a week is associated with an 8% decrease in risk of coronary artery disease compared to those who eat chocolate less. Researchers note there are limitations — like the study didn’t account for type of chocolate or portion size. High-quality, low-sugar, dark chocolate, which is made with fermented cacao beans, has shown health benefits in other research.
Many major chocolate companies are trying to tout chocolate as a health food. Last year, chocolate producer Barry Callebaut petitioned the Food and Drug Administration to qualify the health claim that chocolate has heart benefits. The regulatory agency is still reviewing the request. This is the second time the Swiss company has petitioned the FDS to consider chocolate as a health food, but they were denied their first request in 2013.
Read more (Food Dive)