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An eight-year Swedish study of heart attack survivors showed that chocolate eaters had better survival rates—and the more chocolate they ate, the lower their risk of death. "The antioxidants in chocolate have beneficial effects on blood pressure," explains Kenneth J. Mukamal, MD, coauthor of the study. He's not just talking tiny slivers of ultradark chocolate, either: The average portion eaten by study participants was 50-gram samples (just under two ounces) with about 30 percent cocoa content—picture a few triangles of milk chocolate Toblerone.