... as though we needed one!
Chocolate is more likely to lower blood pressure than tea, say researchers.
The reduction among people who ate cocoa-rich products for at least two weeks was about the same as that achieved by prescribed drugs.
And the risk of strokes and heart attacks was cut by up to 20 per cent, according to a German report.
Cocoa and tea contain polyphenols, chemicals that help prevent heart disease.
But cocoa has a different type – procyanids – that appear more active.
However, experts warned against gobbling up chocolate bars because of their high sugar, fat and calorie count.
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Rationally applied, cocoa products might be considered part of dietary approaches to lower hypertension risk,' said the study.
Currently, patients with high blood pressure are urged to eat more fruit and vegetables, most of which contain polyphenols.
