The National Heart Foundation of Australia is urging people not to eat chocolate in the belief that it will reduce their risk of heart disease after new research claimed the sweet treat offered significant health benefits.

The study, published in the British Medical Journal and presented today at the European Cardiology Society's annual congress in Paris, found that high levels of chocolate consumption could cut heart disease risk by a third.

"A little chocolate is okay as part of a balanced diet, but if you're eating it thinking you're reducing your risk of heart disease then think again," said Ms Susan Anderson, National Director of Healthy Weight at the Heart Foundation.

"Chocolate is often credited with having a positive influence on health due to its antioxidant properties, but there are much better ways to get those benefits without the unhealthy saturated fat and kilojoules that come with chocolate.

"The best way to get enough antioxidants is to eat a variety of plant based foods, such as vegetables, fruit, legumes, wholegrain breads and cereals as well as nuts and seeds every day.

"Even the authors of this research agree that their findings need to be interpreted with caution as eating too much chocolate can lead to weight gain and an increased risk of heart disease," she said.

The Heart Foundation conducted a review of antioxidant research last year which warned that eating chocolate or drinking red wine or coffee to prevent heart disease will not achieve expected results.

To prevent or treat heart disease the Heart Foundation does not recommend eating chocolate (milk or dark), drinking coffee, red wine or other types of alcoholic drinks or using antioxidant supplements, such as vitamins E and C.

For more information about the Heart Foundation's research into antioxidants, visit www.heartfoundation.org.au/antioxidants