Eating two servings of avocados a week was associated with a lower risk of cardiovascular disease, according to a recent study. Avocados contain dietary fibre, unsaturated fats especially monounsaturated fat (healthy fats) and other favourable components that have been associated with good cardiovascular health. Clinical trials have previously found avocados have a positive impact on cardiovascular risk factors including high cholesterol. Researchers documented 9,185 coronary heart disease events and 5,290 strokes during more than 30 years of follow-up. After considering a wide range of cardiovascular risk factors and overall diet, study participants who ate at least two servings of avocado each week had a 16 per cent lower risk of cardiovascular disease and a 21 per cent lower risk of coronary heart disease, compared to those who never or rarely ate avocados.

Source: dna April 04, 2022 01:15 UTC