A study that included more than 32,000 women, ages 48 to 83, has recently concluded that eating a small amount of chocolate each week can reduce the risk of heart failure by around 32 percent, according to AARP.org.

This was found to be true for women who consumed two-thirds to an ounce of chocolate each week, while one to three servings a month reduced the rate of heart failure by 26 percent. Those who ate it every day didn’t appear to receive any extra health benefits.

The research was conducted with Swedish chocolate, which is made from 30 percent cocoa solids, which is double the amount of solids that are present in U.S. chocolate. The news source suggests that the quality of chocolate may also be a factor in the findings.

FoxNews.com reports that another study found that chocolate may reduce a person’s risk of having a stroke and have a beneficial effect on cognitive functions.

While chocolate may be healthy, it’s not necessarily a health food. Linda Van Horn, professor of preventative medicine, told AARP that the sweet treat should be balanced with a diet high in fiber, fruits, vegetables and fish.