Avocados contain dietary fiber, healthy fats and other components that are associated with a positive impact on the cardiovascular risk factorsas well as in high cholesterol, due to its great beneficial content for health.
An investigation for more than 30 years to more than 68,750 women from 30 to 55 years old, and regarding 41,700 men, in ages that oscillate in the 40 to 75 years, allowed to identify the impact of the consumption of this fruit, that when consumed twice a week reduces the risk of suffering cardiovascular diseaseseven when eaten in place of butter, processed meats, or cheese.
The study published in Journal of the American Heart Association shows that consuming a serving of approximately 80 grams of avocado decreases the risk of having a heart attack between 16% and 22%.
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This is because the intake of Saturated fats from vegetable origin can improve quality of life and become an important component in the prevention of heart disease, such as coronary and stroke, because the study participants who ate at least two servings of avocado a week had 16% less risk of cardiovascular disease and a 21% lower risk of coronary heart disease, compared to those who never or rarely ate avocados.
