A February analysis shows chocolate isn’t only good for a sweet tooth, but may also help prevent strokes. Researchers at the St. Michael’s Hospital, University of Toronto analyzed three prior chocolate studies and found chocolate consumption can help eliminate the risk of stroke and lower the risk of death after a stroke.Two of the three studies supported the hypothesis. In the first study, 44,489 people who ate one serving of chocolate per week were 22 percent less likely to have a stroke than people who didn’t eat chocolate.In another study, 1,169 people who ate 50 grams of chocolate a week were 46 percent less likely to die following a stroke than people who didn’t eat chocolate.The analysis will be presented at the American Academy of Neurology’s 62nd Annual Meeting in Toronto in April.Heli Roy, associate nutrition professor, said the findings didn’t surprise her.”It makes perfect sense,” Roy said. “Previous research has shown chocolate prevents heart disease.” Chocolate contains flavonoids — compounds found in fruits, vegetables and certain beverages that have diverse antioxidant effects to promote health.”The ones in chocolate are stronger than in some vegetables and tea,” Roy said. “They have a greater capacity to rid the body of oxidative free radicals.” Radicals are fast-reacting compounds that cause havoc on the body, Roy said.When low-density lipoproteins are oxidized, it can lead to the build up of fatty plaques in the arteries.Antioxidants prevent LDLs from being oxidized, which could prevent heart problems.But not all chocolate has the same effects.”The darker, the better,” Roy said. “Lighter chocolates have less cocoa and more fat.”Chocolate with a higher percentage of cocoa have more antioxidants, Roy said.”Strokes are caused by blockages in the arteries,” Roy said. “If you can prevent these with antioxidants, it’s going to reduce the risks of stroke.”Suzanne Pruyn, manager of Baum’s Fine Pastries and Chocolates located on Florida Boulevard, said she didn’t know about chocolate’s health benefits until a few years ago, when chocolate started getting more exposure.”It’s certainly a comfort food more than anything else,” Pruyn said. “You want it when you’re happy, and you want it when you’re sad.”The authors of the study said the analysis doesn’t prove causation.”More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others,” said study author Sarah Sahib, with McMaster University in Hamilton, Ontario, Canada.Roy said there is no dietary recommendation for chocolate. ”Chocolate is high in fat and calories,” Roy said. “That’s why moderation is key.”—-Contact Sarah Eddington at [email protected]