Dallas (Texas) [US]: A new study has suggested that eating two or more servings of avocado weekly was associated with a lower risk of cardiovascular disease. The study was published in 'Journal of the American Heart Association'. Avocados contain dietary fibre, unsaturated fats especially monounsaturated fat (healthy fats) and other favourable components that have been associated with good cardiovascular health. Clinical trials have previously found avocados have a positive impact on cardiovascular risk factors including high cholesterol.
Researchers have believed this is the first, large, prospective study to support the positive association between higher avocado consumption and lower cardiovascular events, such as coronary heart disease and stroke.
