Contrary to conventional dietary beliefs, a new study has uncovered that moderate consumption of full-fat dairy products and chocolate significantly reduced the risk of cardiovascular disease.
The Journal of Cardiovascular Research published findings, cited by Insider, in which researchers identified protective effects within foods traditionally deemed unhealthy. The study suggested that people need not fully adopt vegan diets to promote heart health.
A research team from the University of Naples, led by nutrition scientists, reviewed close to 100 studies related to heart disease and diet. They concentrated on food categories such as red meat, poultry, eggs, dairy, nuts, and grains. Their analysis confirmed that small quantities of cheese, chocolate, and yogurt aided in the reduction of cardiovascular risks.
The team found that individuals who consumed yogurt daily—amounting to 200 grams or three-quarters of a cup—experienced fewer instances of heart disease than those who excluded it. Similarly, moderate cheese consumption, up to 50 grams daily, yielded positive results.
The researchers attributed these effects to the fermentation process involved in yogurt and cheese production. "We found that up to 200 grams of dairy per day did not increase the risk of heart disease," stated the team from Naples.
Chocolate also emerged as a beneficial component of the diet. The findings established that between 20 grams and 45 grams of chocolate per day—equivalent to half to one and a half ounces—had the most pronounced benefits. However, the researchers recommended limiting intake to 10 grams per day to avoid the negative consequences of excessive sugar and calorie consumption.
The study associated the heart-health benefits of chocolate with compounds called flavanols, found in cocoa. Although the study did not specify the chocolate type, prior research indicated that dark chocolate, rich in flavanols and antioxidants, offered the most advantages. In contrast, milk chocolate contained higher levels of processed fats and added sugars, which posed potential health risks.
