One study, published in The Journal of Nutrition, suggests that chocolate consumption might help reduce low-density lipoprotein (LDL) cholesterol levels, also known as “bad cholesterol.” The researchers set out to investigate whether chocolate bars containing plant sterols (PS) and cocoa flavanols (CF) have any effect on cholesterol levels. The authors concluded: “Regular consumption of chocolate bars containing PS and CF, as part of a low-fat diet, may support cardiovascular health by lowering cholesterol and improving blood pressure.”

Scientists at Harvard Medical School have suggested that drinking two cups of hot chocolate a day could help keep the brain healthy and reduce memory decline in older people. The researchers found that hot chocolate helped improve blood flow to parts of the brain where it was needed. Lead author, Farzaneh A. Sorond, said:

“As different areas of the brain need more energy to complete their tasks, they also need greater blood flow. This relationship, called neurovascular coupling, may play an important role in diseases such as Alzheimer’s.”

Results of a lab experiment, published in 2014, indicated that a cocoa extract, called lavado, might reduce or prevent damage to nerve pathways found in patients with Alzheimer’s disease. This extract could help slow symptoms such as cognitive decline. Another study, published in 2016 in the journal Appetite, suggests eating chocolate at least once weekly could improve cognitive function.

1. Heart disease

Research published in The BMJ, suggests that consuming chocolate could help lower the risk of developing heart disease by one-third. Based on their observations, the authors concluded that higher levels of chocolate consumption could be linked to a lower risk of cardiometabolic disorders. They call for further experimental studies to confirm whether consuming chocolate is beneficial.

2. Stroke

Canadian scientists, in a study involving 44,489 individuals, found that people who ate one serving of chocolate were 22 percent less likely to experience a stroke than those who did not. Also, those who had about two ounces of chocolate a week were 46 percent less likely to die from a stroke. A further study, published in the journal Heart in 2015, tracked the impact of diet on the long-term health of 25,000 men and women. The findings suggested that eating up to 100 grams (g) of chocolate each day may be linked to a lower risk of heart disease and stroke.