A Swedish study found that women who had the highest chocolate consumption, an average of about 2.3 ounces per week, had a 20% reduced stroke risk. Although the study failed to prove a cause-and-effect link between chocolate and stroke, cardiologist Nieca Goldberg said, "Chocolate does have antioxidants, and antioxidants are beneficial for your health." The findings, which were based on the diet and lifestyle of more than 33,000 women ages 49 to 83, appear in the Journal of the American College of Cardiology.

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