Dark Chocolate
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Dark Chocolate
Consuming moderate amounts of dark chocolate can significantly reduce levels of C-reactive protein (CRP) as shown by an Italian study in the October 2008 issue of the Journal of Nutrition. It is well understood that inflammatory markers such as the highly sensitive CRP are significant markers for risk of cardiovascular disease.
These are the first results to come out of a large Italian epidemiological study aiming to recruit 25,000 individuals to look for environmental and genetic factors associated with cardiovascular disease and cancer.
The reduction in CRP (hs) seen from eating moderate amounts of dark chocolate changes the risk from medium risk of cardiovascular disease to low risk. The 17% average reduction will reduce the risk of cardiovascular disease one third in female participants and one fourth in men.
Labels: cardiometabolic

