Chocolate and C-reactive protein

September 30 — A new Italian study has shown, for the first time, that consuming moderate amounts of dark chocolate can significantly reduce levels of C-reactive protein (CRP) [1]. Dr Romina di Giuseppe (Catholic University, Campobasso, Italy) and colleagues report their findings in the October 2008 issue of theJournal of Nutrition....This moderate amount corresponds to a small square of chocolate two or three times a week, the researchers note, stressing that, beyond these amounts, the beneficial effect tends to disappear. "If you increase the consumption, the protection is lost, similar to the effects of wine," Iacoviello said.