study shows that the flavanols in cocoa can reduce the risk of heart disease and cancer

Chocoholics rejoice; study shows that the flavanols in cocoa can reduce the risk of heart disease and cancer

	The news the world has awaited with bated breath is finally here: Cocoa prevents cancer and heart disease. Candy producer Mars Inc., along with Harvard University, released the results of a 10-year study on Feb. 9 revealing that cocoa – rather, the flavanols in cocoa – can substantially reduce the risk of heart disease and cancer. The study compared the death certificates of 1,250 Kuna Indians in Panama and in the San Blas Islands just off Panama's coast. The Panama Kunas did not consume cocoa regularly, while the San Blas Kunas drank four to five cups of cocoa water per day. The study revealed that the San Blas Kunas, who drank the cocoa water, had a 1,280 percent lower risk of death from heart disease than the Panama Kunas, and a 630 percent lower risk of death from cancer. In the United States, where heart disease and cancer are the top two causes of death, according to the Centers for Disease Control and Prevention, this is fantastic news. Cocoa, which chocolate is made from, can significantly help in the prevention of cancer and heart disease.

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