An avocado a week to reduce the risk of cardiovascular disease

Eat two servings avocado, a whole fruit, reduces the risk of cardiovascular disease. This is the conclusion of the most important prospective study conducted on the benefits of the star fruit of the so-called diet. healthy or healthy. Scientists from the Harvard School of Public Health, supported by theAmerican Heart Association, followed more than 100,000 health professionals for 30 years. Over the years, they have listed 9,185 coronary diseases and 5,290 heart attack. These data were cross-referenced with their food region, whose consumption ofattorney, assessed by a dietary questionnaire every four years. Benefits were seen in participants who consumed it once or more per week.

Avocado linked to lower risk of cardiovascular disease

Scientists have calculated that people who eat two portions of avocado per week have, respectively, 16% and 21% less risk of having cardiovascular or coronary disease, compared to people who eat little or none at all.

In contrast, no beneficial association was observed for heart attacks. According to the scientists’ computer model, replacing half a serving of margarine, butter, egg or meat with the same amount of avocado also has a beneficial effect; a 16 to 22% reduction in the risk of cardiovascular disease. This studyobservational, cannot demonstrate a causal link between avocado consumption and the decrease in cardiovascular disease, but only an association.

The avocado contains a high content of fibre, unsaturated fatty acids, in particular monounsaturated fatty acids, and other components that have been linked to good cardiovascular health. In recent years, the global demand for avocado has exploded. A popularity that has its dark side, especially environmental, since the avocado is imported from countries far from Europe or grown in arid regions where it needs an astronomical amount of water to grow.