People who eat at least two servings of avocados a week (each serving is half an avocado) have a lower cardiovascular risk than those who eat avocados infrequently or never, according to one new american scientific study which took place in large numbers of people and over a long period of 30 years. Replacing animal products, such as butter, cheese or bacon, with avocados is also associated with a reduced risk of cardiovascular disease.
The researchers, led by Dr. Lorina Pacheco of Harvard University School of Public Health and published in the Journal of the American Heart Association, analyzed data on nearly 69,000 women aged 30-55 and 41,700 men aged 40-75. , without cancer, coronary heart disease or stroke at the beginning of the study. There were 9,185 cases of coronary heart disease and 5,290 strokes during it.
The study found that those who ate at least two servings of half an avocado, a whole avocado a week, had a 16% lower risk of cardiovascular disease and a 21% lower risk of coronary heart disease in particular. Replacing a daily serving of margarine, butter, egg, yogurt, cheese or processed meat such as bacon with the same amount of avocado was associated with a 16% to 22% reduction in cardiovascular events. On the other hand, consuming half a serving of avocado a day, instead of an equivalent amount of olive oil, nuts and other vegetable oils, had no added benefit.
The avocado contain healthy monounsaturated fats, as well as other ingredients that have been linked to good cardiovascular health. Past clinical studies have found that avocados have a positive effect on cardiovascular risk factors, such as high cholesterol. Avocado consumption has been on the rise internationally in recent years.
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