Chocolate Consumption Does Not Reduce the Risk of Cardiovascular Events and Increases the Risk of Gastrointestinal Bleeding One Year After the First Myocardial Infarction

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Introduction Coronary artery disease is the leading cause of death worldwide and presents a great social and financial burden for healthcare systems. Although the entire process of atherosclerotic plaque formation and progression to myocardial infarction is driven by inflammation, few therapies targeting this mechanism are available (e.g., colchicine)., In this context, foods with bioactive properties, such as chocolate, have drawn interest for their potential cardiovascular benefits. Prospective studies and meta-analyses have demonstrated that chocolate consumption may reduce the incidence of [...] Introduction Coronary artery disease is the leading cause of death worldwide and presents a great social and financial burden for healthcare systems. Although the entire process of atherosclerotic plaque formation and progression to myocardial infarction is driven by inflammation, few therapies targeting this mechanism are available (e.g., colchicine)., In this context, foods with bioactive properties, such as chocolate, have drawn interest for their potential cardiovascular benefits. Prospective studies and meta-analyses have demonstrated that chocolate consumption may reduce the incidence of

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