Chocolate ‘may help fight cancer and heart disease’

COMPOUNDS found in cocoa, the main ingredient in chocolate, may help prevent cancer and heart disease, research suggested yesterday.

Professor Norman Hollenberg, from Harvard Medical School in the United States, found that foods rich in the compound flavonol, such as specific cocoas, could play a significant role in preventing these two major killer diseases.

The researcher has been working with two populations of Kuna Indians in Panama for more than 10 years.

One population lives on a chain of islands near Panama and still consumes large quantities of a home-made cocoa drink every day.

The other population of Kuna Indians left the islands to live in the suburbs of Panama City, where they consume very little cocoa and, therefore, fewer flavonols.

Professor Hollenberg examined the death certificates of these Indians and found that those still living on the islands had significantly lower rates of heart disease and cancer.

The risk of death from heart disease on the mainland was 1,280% higher than on the islands.

The risk of death from cancer was 630% higher, according to research presented at the National Academies in Washington.

Professor Hollenberg, who worked with chocolate giant Mars for the study, said: “Our results indicate that a flavonol-rich diet may provide an extraordinary benefit in the reduction of the two deadliest diseases in today’s world.

“Though preliminary, the data collected thus far are striking in terms of both risk reduction and potential public health significance.

“Further research is clearly warranted to conclusively define the relationship between consumption of dietary flavonols and incidence of cardiovascular disease and cancer in this population, as well as others.”

Past research by Professor Hollenberg and other scientists found island-dwelling Kuna Indians had a significantly higher level of flavonols in their blood as well as another marker for normal blood vessel function and healthy blood flow.

Previous studies have linked dark chocolate to a possibly reduced risk of serious heart disease.

Some researchers believe the chocolate may help stop arteries narrowing and hardening in smokers by countering the disruption caused by their habit.