For those who prefer chocolate, two newly published studies may add to their fascination with this romantic food, as chocolate consumption may significantly reduce the chance of heart and brain strokes. A meta-analysis by Adriana Buitrago-Lopez and others from the University of Cambridge, published online in the BMJ in August, showed that people who consumed larger amounts of chocolate reduced their risk of heart and stroke by about one-third compared to those who consumed little or no chocolate. The researchers did not distinguish between the type of chocolate consumed – dark, milk or white – and whether the chocolate was in the form of bars, drinks or snacks such as candy, cookies or desserts. Also chocolate intake was not associated with the risk of heart failure or the incidence of diabetes in women. These favorable effects may be mainly due to the high levels of polyphenols in cocoa products and the clustering of increased bioavailability of nitric oxide, which improves endothelial cell function, reduces platelet aggregation and other beneficial effects on regulation of blood pressure, lipids and insulin tolerance. Another study published in the Journal of American College of Cardiology also observed an inverse association between chocolate intake and the risk of stroke (either hemorrhagic or ischemic) in a study that included 33,372 Swedish women with a mean follow-up period of 10 years. In addition to possible mechanisms of action on blood pressure, endothelial cells, platelets and insulin resistance, the authors interpreted that the beneficial effects of chocolate may also be due to the antioxidant effects of flavonoids in cocoa, which protect the body from free radical damage and inhibit the oxidation of LDL, but cautioned that consumption of those varieties of chocolate rich in sugar, fat and calories should be selective and moderated.