TY  - JOUR
T1  - Habitual chocolate intake and vascular disease: A prospective study of clinical outcomes in older women
AU  - Lewis JR, Prince RL, Zhu K, Devine A, Thompson PL, Hodgson JM
Y1  - 2011/11/08
N1  - 10.1001/archinternmed.2010.396
JO  - Archives of Internal Medicine
SP  - 1857
EP  - 1858
VL  - 170
IS  - 20
N2  - 
Cocoa, the principal ingredient of chocolate, is a rich source of flavonoids. Higher flavonoid intakes are associated with a lower risk of cardiovascular disease, and flavonoid-rich cocoa and chocolate can reduce blood pressure and improve endothelial function.1 Interest in the potential of cocoa and chocolate to prevent cardiovascular disease has been stimulated by recent prospective cohort studies in which consuming more than 2.25 g/d of cocoa (average, 4.2 g/d) was associated with a 50% lower risk of cardiovascular mortality.2- 3 Our objective was to investigate the relationship between chocolate consumption and atherosclerotic vascular disease (ASVD) events in a prospective study of older women followed up for 9.5 years. In formulating our prespecified analytical protocol, we hypothesized that the greatest benefit on ASVD risk would likely be for women with daily exposure to the cocoa flavonoids because, to date, much of the reported benefits of cocoa flavonoids on nitric oxide metabolism and endothelial function are short term.4

SN  - 0003-9926
M3  - doi: 10.1001/archinternmed.2010.396
UR  - http://dx.doi.org/10.1001/archinternmed.2010.396
ER  -