EATING chocolate reduces the risk of dying young by 12%, according to a study.

Regular drinkers’ risk of fatal heart disease or cancer decreases by up to 16%.

Fans who snacked on the equivalent of two Dairy Milk bars a week were four times less likely to have diabetes than those who didn’t.

Experts say chocolate can lower bad cholesterol and blood pressure, and to top it off, followers tend to be leaner and more active.

Scientists say compounds in cocoa known as flavonoids improve blood vessel health.

Professor Jiaqi Huang, from the US National Cancer Institute in Maryland, said the study may “partially allay concerns about the adverse health effects of low to moderate chocolate consumption”.

The British Heart Foundation said the study was not conclusive enough to recommend eating chocolate to reduce the risk of heart disease.

He said, “It’s fine to indulge once in a while, but no food or nutrient is more important than a healthy, balanced diet.”