Eating avocados cuts the risk of heart disease.
New research has found that eating two or more servings of the fruit per week can reduce the risk of suffering from heart disease by up to a fifth.
A study published in the Journal of the American Heart Association found that both males and females who ate avocados frequently slashed their risk of coronary heart disease by 21 per cent.
The fruit contains dietary fibre and key vitamins and minerals, including vitamins C, E and K and magnesium.
Dr. Lorena Pacheco, the lead author of the research, said: “Our study provides further evidence that the intake of plant-sourced unsaturated fats can improve diet quality and is an important component in cardiovascular disease prevention.”
Dr. Cheryl Anderson, chair of the American Heart Association’s Council on Epidemiology and Prevention, added: “Although no one food is the solution to routinely eating a healthy diet, this study is evidence that avocados have possible health benefits.”
