Researchers have found a healthy relationship between avocado consumption and cardiovascular problems, revealing that eating two or more servings per week is associated with a 16% lower risk of heart disease. The study, published in the American Heart Association journal, noted that consuming unhealthy oils instead of avocados is linked to a 45% increased risk of stroke. However, this does not mean that avocados replace healthy oils like olive oil or nuts.
One serving of avocado weighs 80 grams, and the study suggests that replacing foods high in unhealthy fats with avocados is a step towards enhancing heart health and protecting blood vessels.
Lorena Pacheco, the study supervisor from Harvard University, stated: "Avocado is a nutrient-rich food with favorable dietary compounds including monounsaturated fats, polyunsaturated fats (healthy fats), vitamins, minerals, soluble fiber, plant proteins, phytosterols, and polyphenols. There are potential biological mechanisms through which avocados provide heart-protective benefits."
It is believed that the monounsaturated fatty acids found in avocados help reduce high blood pressure and inflammation and improve cell sensitivity to insulin. Additionally, eating avocados helps lower levels of harmful cholesterol.
