Consuming chocolate can almost halve a woman's risk of developing pre-eclampsia, a condition that raises BP level and lessens the transfer of oxygen and nutrients to the baby and often results in a premature birth.

A study has said that pregnant females who eat chocolate thrice a week could halve their chance of the potentially deadly condition.

The source of pre-eclampsia remains a secret, but for some reason the blood vessels in the placenta do not build up in a proper way.

This can increase a woman's BP level and reduce the transfer of oxygen and nutrients to the baby. Accordingly, babies are often born prematurely and smaller than they should be.

In such a case, preggies are advised prolonged bed rest and drugs to lower their BP level. This is designed to lessen tension on the baby and give it a chance to thrive.

But, this does not cure the condition. It simply gives the baby a chance to grow strong enough to survive birth, which often involves a Caesarean section.

In the study carried out by Yale University, researchers quizzed 2,500 females on their dietary habits during gestation.

Each one was asked what type of food they had eaten, including how many times a week they had enjoyed chocolate-based snacks or drinks.

When the scientists analyzed the outcomes, they discovered higher rates of chocolate intake among the females who did not suffer from pre-eclampsia.

Approx half the females who didn't build up high blood pressure - the major symptom of the condition - reported regularly eating chocolate throughout much of their pregnancy. But among those who did develop problems, only 36 percent confessed to regular chocolate treats.

In 2009, Swedish researchers discovered heart attack survivors who snacked on chocolate at least twice a week could slash their risk of dying from heart disease by up to 70%. (With Inputs from Agencies)