Poster Topical Area: Nutritional Epidemiology
Location: Hall D
Poster Board Number: 792
Objective Chocolate is a popular food, but is generally considered an indulgence because of its sugar and fat content. Previous research has shown that chocolate consumption is associated with decreased risk of cardiometabolic diseases, but few studies have examined the association between chocolate consumption and all-cause or disease-specific mortality. We examined the relationship between chocolate consumption and risk of all-cause, cardiovascular disease (CVD), and cancer-related mortality in the UK Women's Cohort Study.
Methods Chocolate intake derived from a 217-item food frequency questionnaire was obtained from 29,253 women (mean age: 52.0 y). Mortality data was obtained from the National Health Service Central Register. Hazard ratios (HR) were estimated using multivariable Cox proportional hazard models.
Results Chocolate intake was associated with decreased all-cause (HR = 0.92; 95% confidence interval [CI]: 0.89 – 0.95 across category of consumption), CVD (HR = 0.85; 95%CI: 0.76 – 0.95) and cancer mortality risk (HR = 0.92; 95%CI: 0.85 – 0.99). We found that prevalent angina at baseline was a significant modifier of the relationship between chocolate consumption and all-cause mortality (p = 0.002). We found that among women with angina, chocolate consumption was associated with a 25% lower risk of all-cause mortality (HR = 0.75; 95%CI: 0.65 – 0.86), whereas among women without prevalent angina, risk was only 7% lower (HR = 0.93; 95%CI: 0.89 – 0.96).
Conclusions Our results demonstrate that chocolate consumption is associated with reduced risk of all-cause, CVD, and cancer mortality in women. For all-cause mortality, this association is stronger in women with angina.
The Pennsylvania State University
University Park, Pennsylvania