Avocado Can Reduce Risk of Stroke and Diabetes

avocado reduce stroke diabetes

Eating avocado can be associated with a better quality of food, better nutrition intake, lower sugar intake, decreasing body weight, higher cholesterol levels and a decrease in the risk of metabolic syndrome, according to a new study.

People Who Eat Avocados Have More Positive Health Indicators

In particular, survey data from NHANES (National Health and Nutrition Examination Survey) 2001 to 2008, more than 17 thousand adults (aged 19 years and over) in the United States, it is known that as many as 347 of them were eating avocado in a certain amount each day, had significantly higher levels of good nutrition and have a more positive health indicator than those who do not eat avocados.

Average daily consumption of avocado is among those who consume about one-half of a medium-sized avocado fruit (5.4 grams/day). On larger quantities, men eating an avocado with an average of 6.3 grams/day, while the women as much as 7.3 grams/day.

People who consume avocados received significantly to intake of essential nutrients higher, including fiber as much as 36 percent, 23 percent vitamin E, 13 percent magnesium, 16 percent potassium, and 48 percent vitamin K more than those who do not eat them.

People who consume avocados, also received a significantly higher intake of good fats, at about 18 percent monounsaturated fat and 12 percent polyunsaturated fat, and 11 percent total fat more than those who do not eat avocado though the average calorie intake of both groups is the same.

People Who Consume Avocados Have a Smaller Risk of Having Metabolic Syndrome

The study found that people who consume avocados will minimize the risk of metabolic syndrome by 50 percent compared with those who did not eat them. Metabolic syndrome is a name given to a group of factors, which if these factors occur together will increase the risk of coronary artery disease, stroke, and type 2 diabetes. The study results were published in the Journal of Nutrition.

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