Dark chocolate better than light

I like my chocolate dark, anyway, but now the Sunday Times reports:

Scientists in Dundee have discovered that, in moderation and as part of a nutritionally balanced diet, our leading comfort food can reduce the risk of blood clots and strokes. Sadly, the good news does not extend to white and milk chocoholics — the milkier varieties produced no benefits.

In the first study of its kind, 30 volunteers were randomly given 100 grams of either white, milk or dark chocolate. Blood samples were taken before and after to see what affect the various types of chocolate had on blood platelets, which in turn affect the way the blood clots.

The results of the study showed that white and milk chocolate had little or no effect on blood platelet function, compared with a significant change noted in those who ate the dark chocolate, which had a 75% cocoa content. Stickiness of platelets, which can lead to blood clots, was reduced by up to 50% in some cases and 24% in others.

Pretty small sample here, though, and not clear how well the subjects were controlled. Which will likely go unmentioned as other papers pick up this story, however. . . .

Posted by David on April 7, 2003 11:19 AM