Can Eating Avocados Prevent Heart Disease?
The association between avocado consumption and risk of developing cardiovascular disease (CVD) was examined in a prospective cohort study of 68,786 women from the Nurses’ Health Study and 41,701 men from the Health Professionals Follow-up Study who were free of cancer, coronary heart disease, and stroke at baseline. Diet was assessed with food frequency questionnaires at baseline and again every four years. During 30 years of follow-up, a total of 14,274 incident cases of CVD (9,185 coronary heart disease events and 5,290 strokes) were documented. After adjusting for lifestyle and other dietary factors, compared with non-consumers, those with higher avocado intake (2 servings or more per week) had a 16% lower risk of CVD (pooled hazard ratio = 0.84; 95% confidence interval [CI], 0.75-0.95) and a 21% lower risk of coronary heart disease (pooled hazard ratio = 0.79; 95% CI, 0.68-0.91). No significant associations were found for stroke. For each half-serving per day increase in avocado intake, the pooled hazard ratio for CVD was 0.80 (95% CI, 0.71-0.91). Replacing half a serving per day of margarine, butter, egg, yogurt, cheese, or processed meats with the equivalent amount of avocado was associated with a 16-22% lower risk of CVD.










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