Published in the Journal of the American Heart Association, 2022
Avocado Consumption and Risk of Cardiovascular Disease in US Adults
Lorena Pacheco, Yanping Li, Eric B Rimm, JoAnn Manson, Qi Sun, Kathryn Rexrode, Frank Hu, Marta Guasch-Ferré
Avocados contain diverse phytochemicals that may be beneficial for cardiovascular health (CVD). This recent study using data from the Nurses’ Health Study and the HPFS found that replacing half a serving per day of margarine, butter, egg, yogurt, cheese, or processed meats with the equivalent amount of avocado was associated with a 16-22% lower risk of CVD. The study included data from participants who were free of cancer, coronary heart disease, and stroke at baseline. Diet was assessed using our validated food frequency questionnaires at baseline and then subsequently every 4 years. After adjusting for lifestyle and other dietary factors, compared with nonconsumers, those with analysis specific higher avocado intake had a 16% lower risk of CVD and a 21% lower risk of coronary heart disease. No significant associations of avocado intake were observed for stroke. Our findings support the existing evidence on the intake of plant-based healthy fats and their positive impact on diet quality and their role in cardiovascular disease prevention in the general population. Please read more about avocados on the Harvard T.H. Chan School’s Nutrition Source website.