Avocado Consumption Can Contribute To Reduced Stroke And Diabetes Risk

It’s well known that avocados are good for you, but what do they actually help protect against?

New data from the National Health and Nutrition Examination Survey (NHANES) has concluded that avocado consumption can be associated with good cholesterol levels, lower body weight, lower intake of added sugars and a general better diet quality.

The data was correlated from 17,567 US adults and revealed that 347 adults who consumed avocado in any quantity during a 24-hour period had several significantly better nutrient intake levels than those who did not consume any.

Those who consumed avocado regularly recorded a significantly higher intake of important nutrients including 48% more vitamin K, 36% more dietary fibre, 23% more vitamin E, 16% more potassium and 13% more magnesium than non avocado consumers.

It was also found that people who included avocado in their diets had a 50% lower odds ratio for metabolic syndrome – a term used to describe the increased risk of coronary artery disease, stroke and type-2 diabetes.

Many people choose not to eat avocado purely because they believe it contains too much fat, but the study has found that those who consume avocado enjoy a higher intake of monosaturated fats, which is much better for you than the saturated fats that are more common in other foods that we include in our diet.

No idea what to eat avocado with?

Enjoy it on it’s own or incorporate avocado in your meals as a spread on toast, tossed in a salad, sliced in a sandwich or of course in your favourite Mexican dish.

The possibilities are endless.

(Image Source: The Daily Spread)

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