A new study carried out by the researchers of Yale University has revealed some sweet news for preggies.

According to the study, pregnant women who eat dark chocolates are not only benefiting their unborn baby, but are also at decreased risk of having preeclampsia.

Characterized by high blood pressure and released excess protein in urine, Preeclampsia is a trouble, which takes place only during pregnancy. 

Pregnant women who suffer from Preeclampsia sometimes complain of swelling, sudden weight gain, headaches and vision problems.

Theobromine, a chemical found abundant in chocolate, which is responsible for fine health, helps relaxes smooth muscles, dilates blood vessels and also stimulates the heart.

As a part of study, researchers recruited 2,291 pregnant women and examined theobromine levels in their infants' umbilical-cord blood.

Researchers discovered that women who consumed over five servings of chocolate a week and those whose babies had the highest concentration of theobromine, were the least likely to have pre-eclampsia, as compared to those who didn’t eat chocolate.

Dr. Elizabeth W. Triche, lead researcher of Yale University in New Haven said, “This looks promising, but we need to do more research into how much and what type of chocolate is the most beneficial.”

Dr. Triche also warned preggies that intake of all sweets in excess quantities can give rise to weight gain and other health-related troubles.

The study researchers also said that that the presence of anti-oxidants called flavonoids in dark chocolate may confer cardiovascular benefits.

The study results will be published in the May issue of journal ‘Epidemiology.’