Study: Avocado Consumption Cut Heart Disease Risk By 16%


The heart diseases or the cardiovascular diseases (CVD) has been leading cause of deaths across the world, although, it can possibly be prevented by following the lifestyle factors such as having a proper diet.

The American Heart Association (AHA) has recommended that, by limiting around 5 percent to 6 percent of the calories intake from the saturated fatty acids (SFA) and also replacing the saturated fatty acids and the trans-fats with the monounsaturated fats (MUFA) and the polyunsaturated fats for the purpose of having a better heart health.

The avocados are very rich in the polyunsaturated fats and MUFAs, and the studies have found that, the regular consumption of avocados normally decreases the triglycerides, along with then low-density lipoprotein (LDL) cholesterol along with a total level of cholesterol.

Most of the studies conducted on the avocado consumption have been focusing on the risk factors of cardiovascular diseases, and the studies has also been investigating the link between the consumption of avocado and the cardiovascular events that can possibly improve understanding of the health benefits of the fruit.

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The researchers have also investigated the link between the cardiovascular events and the consumption of avocado recently, and they have found that, the high consumption of the avocado had been linked to a lesser risk of the cardio vascular disease along with the CHD (coronary heart disease).