According to a study published in the Journal of the American Heart Association, eating a minimum of two servings of avocado per week reduces the risk of heart attack by 21%, compared to a diet without avocado.
In addition, replacing half a serving of butter, margarine, egg, yogurt, cheese or processed meats with the same amount of avocado each day would reduce the risk of suffering from cardiovascular disease by 16% to 22%.
Of the approximately 100,000 people who participated in the 30-year study, 14,274 incidents of cardiovascular problems were documented.
On the other hand, these can be avoided with a healthy lifestyle and by limiting saturated fats, as recommended by Canada’s Food Guide.
These fats are considered “bad fats” and can cause significant damage to the cardiovascular system if they dominate a person’s diet.
Avocados are 75% “good fats” and contain no cholesterol. Also, this fruit is sugar-free and a good source of fiber.
(J.B.)
