Calling all chocolate lovers! A new Swedish study published in the September issue of the Journal of Internal Medicine found that people who have suffered from a heart attack reduced their risk of dying from heart disease about threefold by consuming chocolate compared to those who don't. The apparent heart-healthy ingredient: antioxidants in cocoa, which can lower high blood pressure and improve blood flow. The more chocolate these heart patients ate, the less likely they were to die from heart disease.

So should we all be running to the convenience store for supersized chocolate bars? Not exactly. To find out what this really means for you and me, we asked iVillage contributor and nutrition expert Madelyn Fernstrom, Ph.D. "When it comes to the health benefits of chocolate, it's important to read beneath the headlines," she explained. "While the special antioxidants present in dark chocolate, called flavanols, can contribute to heart health, the effect is related both to how much chocolate, and what kind, you eat. Dark chocolate contains more antioxidants, but studies show you need nearly a quarter of a pound daily to demonstrate a lowering of blood pressure. There are other ways to get flavanols in your diet for a lot less calories, including apples, grapes, and red wine. For now," she says, "enjoy a modest serving of dark chocolate if you enjoy it, and don't add chocolate to your diet as a "health food".                                                 

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