Avocado toast has become the favored breakfast of the healthy and fit, and now new research suggests their choice may protect their hearts.
People who ate half an avocado twice a week had a 16% lower risk of cardiovascular disease and a 21% lower risk of heart disease, compared with people who never or rarely ate the fruit, researchers found.
“This study provides further evidence that the intake of plant-sourced unsaturated fats can improve diet quality and is an important component in cardiovascular disease prevention in the general population,” says lead researcher Lorena Pacheco, a postdoctoral research fellow in the Department of Nutrition at the Harvard T.H. Chan School of Public Health in Boston.
“Our results are timely, since the nationwide consumption of avocado has risen steeply in the U.S. in the last 20 years,” she notes.
This type of observational study cannot prove definitively that eating avocados lowered the risk for cardiovascular disease, only that there might be a connection, Pacheco cautions. Funding for the study came from the U.S. National Institutes of Health and the U.S. National Institute of Diabetes and Digestive and Kidney Diseases.
Why avocados are good for the heart
Avocados can be a part of a heart-healthy diet, Pacheco shares, but “it is certainly not a magical bullet in itself.”
The findings may be also skewed because participants themselves reported the amount of avocado they ate, so some may have misremembered.
For the study, Pacheco and her colleagues collected data on more than 110,000 men and women who took part in the Nurses’ Health Study (nearly 69,000 women) and the Health Professionals Follow-up Study (nearly 42,000 men).
The study also found that replacing half a serving daily of margarine, butter, egg, yogurt, cheese or processed meats with