New research has revealed an amazing benefit of eating avocadospecifying the amount recommended for use in the prevention of several diseases, most notably heart disease.
Scientists from Harvard University revealed that eating two or more avocados a week, equivalent to a whole avocado, reduces the risk of coronary heart disease by 21%, compared to people who do not eat avocados.
Avocados are high in fiber, healthy fats and other key nutrients, including magnesium and vitamins C, E and K.
This fruit has also gained increasing popularity in recent years and is often served on sourdough bread along with boiled eggs.
Previous studies have shown that eating avocados has various health benefits, including reducing cholesterol, body weight, body mass index, and waist size.
Reduction in heart disease
In the new study, more than 100,000 people were followed for several years to see how avocado consumption affected long-term health conditions.
It found that in addition to a 21% reduction in the risk of coronary heart disease, there was a 16% reduction in the risk of any other form of cardiovascular disease.
In the study, published in the Journal of the American Heart Association, researchers asked people about their diets with food frequency questionnaires at the start of the study, and repeated this every four years.
Also, during a 30-year follow-up, she recorded more than 14,000 cases of heart-related problems, including 9,185 heart attacks and 5,290 strokes.
It found that replacing half a daily serving of “margarine”, butter, eggs, yogurt, cheese or processed meat with the same amount of avocado reduced the risk of cardiovascular disease by about a fifth.
Chicken and avocado salad
Dr Lorena Pacheco, lead author of the study from Harvard T.H. Chan School of Public Health in Boston, said the study provided additional evidence that eating trans fats from plant sources can improve diet quality and is an important component in preventing cardiovascular disease. bloody;
“These are particularly remarkable results, as avocado consumption has risen sharply in the United States in the past 20 years, according to data from the US Department of Agriculture,” she said.