EATING chocolate can cut the risk of early death by up to ten per cent, a mammoth study found.
Women who munch almost an ounce a day (28g) had the least risk of dying young from any cause, it concluded.
The findings support previous studies suggesting antioxidants in cocoa beans help repair damaged cells in the body.
Cocoa is also known to lower blood pressure and stop fat buildup in arteries.
Researchers arrived at their findings by studying the health records from 84,709 post-menopausal women in the US over a 19-year period.
They found chocolate-eaters were less likely to die of heart disease and some cancers compared with people who never indulge.
Dr Yangbo Sun, of the University of Tennessee, said the long-term health effects “remain unclear” as the sugar and fat in chocolate was associated with weight gain.
She said: “However, chocolate also contains potentially beneficial components such as antioxidant and flavonoid compounds.
“Our findings suggest that chocolate consumption was associated with modestly lower death risk.”