AVOCADOS- PREVENTS STROKE AND DIABETES
Consuming avocados
could be associated with better diet quality and nutrient intake level, lower
intake of added sugars, lower body weight, BMI and waist circumferences, higher
“good cholesterol” levels and lower metabolic syndrome risk, a new study has
revealed.
Specifically,
the survey data from the National Health and Nutrition Examination Survey
(NHANES) 2001-2008, of 17,567 US adults ages 19 years and older, revealed that
the 347 adults (50 percent female) who consumed avocados in any amount during a
24-hour dietary recording period had several significantly better nutrient
intake levels and more positive health indicators than those who did not
consume avocados.
Among the
avocado consumers, average daily consumption was about one half (70.1 +/- 5.4
g/day) of a medium sized avocado, somewhat higher in male avocado consumers
(75.3 +/-6.3 g/day) than females (66.7 +/- 7.3 g/day).
According to the
study, Avocado consumers more closely adhered to the Dietary Guidelines for
Americans than those who did not eat avocados, as measured by the Healthy
Eating Index (HEI).
Avocado
consumers had significantly higher intakes of certain important nutrients
including 36 percent more dietary fiber, 23 percent more vitamin E, 13 percent
more magnesium, 16 percent more potassium and 48 percent more vitamin K than
non-consumers.
Avocado
consumers also had significantly higher intakes of “good” fats (18 percent more
monounsaturated and 12 percent more polyunsaturated) and total fats (11 percent
more) than non-consumers, although average caloric intake of both groups was
the same.
The study
found that Avocado consumers had a 50 percent lower odds ratio for metabolic
syndrome compared to non-consumers.
Metabolic
syndrome is a name given to a group of risk factors which, when they occur
together, increase the risk for coronary artery disease, stroke and type-2
diabetes.
The
results were published in the Nutrition Journal.
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