Eating just two servings of avocado each week can cut your risk of cardiovascular disease by a fifth, new research reveals.
According to the study by researchers from Harvard T.H. Chan School of Public Health in Boston, one avocado a week (equivalent to two servings) appears to cut the risk of coronary heart disease by 21% compared to people who do not eat avocado.
Furthermore, by replacing half a serving of margarine, butter, egg, yoghurt, cheese or processed meats per day with the equivalent amount of avocado, people can lower their risk of heart disease by 16%-22%.
Avocados contain dietary fibre, healthy monounsaturated fats and other key vitamins and minerals, including magnesium and vitamins C, E, and K.
The new study, published in the Journal of the American Heart Association (JAMA), involved almost 70,000 women from the NHS Nurses’ Health Study and around 40,000 men from the Health Professionals Follow-up Study.
Speaking about the findings of the research, Dr Cheryl Anderson, chair of the American Heart Association’s Council on Epidemiology and Prevention, said: “We desperately need strategies to improve intake of American Heart Association-recommended healthy diets — such as the Mediterranean diet — that are rich in vegetables and fruits.
“Although no one food is the solution to routinely eating a healthy diet, this study is evidence that avocados have possible health benefits.”
*Image by Juraj Varga from Pixabay