The leading cause of death across the globe is cardiovascular disease. However, risks can be lessened through preventive changes in lifestyle factors such as a person's diet. The American Heart Association recommends limiting calorie intake from saturated fatty acids to 5-6% and replacing them with trans-fats with monounsaturated fats and polyunsaturated fats for increased heart health.

Benefits of Avocados on Reducing Risks of Cardiovascular Diseases

In a previous study, researchers found that avocados are rich in polyunsaturated fats and MUFAs. Likewise, they found that the regular consumption of avocados reduces triglycerides, LDL cholesterol, and total cholesterol levels.

Most studies on the consumption of avocados focus mainly on risk factors for cardiovascular diseases. Studies investigated the relationship between cardiovascular events and avocado consumption that could improve our understanding of the fruit's many health benefits.

A recent study published in the Journal of the American Heart Association, titled "Avocado Consumption and Risk of Cardiovascular Disease in US Adults" shows that higher consumption of avocados is linked to lower cardiovascular disease and coronary heart disease risks.

Bhanu Gupta, MD, a cardiologist not involved in the study from The University of Kansas Health System tells Medical News Today that the results of the study are significant in strengthening previous findings on avocados' relationship with lowering risks of cardiovascular diseases and reducing heart outcomes such as fatal and nonfatal myocardial infections

He adds that it's important to note that the study does not demonstrate how avocado consumption lowers the risks of strokes nor should the fruit be taken as a replacement for healthy dietary fats like plant oils, olive oils, nuts, and others.

Studying the Relationship Between Avocados and CVDs

For the study, researchers utilized data from the Health Professionals Follow-Up Study and Nurses'Health Studies. Both are ongoing and began in 1986 and 1976, respectively, to examine the effects of health and lifestyle on incidences of serious illnesses in both male and female healthcare professionals.

For the current study, researchers included 41,701 males and 62,225 females that did not have heart disease, stroke, or cancer history.

Researchers examined the medical records for incidences of myocardial infarction and stroke, dietary surveys taken once per four years, risks factors such as type 2 diabetes, hypertension, and self-reports from physicians for over 30 years.

By the study's end, researchers noted 14,274 incidents of cardiovascular diseases including 9,185 CHD evens and 5,295 strokes.

After adjusting for major lifestyle and dietary factors, the team found that having two or more avocado servings per week was linked with a 16% decrease in CVD risks, and a 21% decrease in CHD risk compared to those who did not consume avocados regularly.

The team further found that replacing a serving of mayonnaise, butter, margarine, egg, yogurt, cheese, or processed meats per day with the same amount of avocados was seen to lower risks of coronary heart disease by 19-31%.

On the other hand, the authors of the study note that the findings are limited since the study was purely observational and could not establish causation between factors.

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