Scientists from Imperial College London found that eating avocados is associated with a lower risk of developing diabetes. results published at Science Direct.
6814 people aged 45-84 participated in the research. Volunteers were recruited between 2000 and 2002. Every 18 months, researchers assessed the participants’ health and updated information on their eating habits. The work was completed in 2018.
It turns out that people who regularly consume avocados are less likely to develop diabetes than people who do not include this product in their diet. The results of the subjects’ blood tests showed that avocados were able to maintain glucose homeostasis – stable blood sugar levels. The concentration of glucose in the blood is regulated by the hormone insulin. In diabetes, glucose taken from food is not absorbed by the body and accumulates in the blood. Excess glucose has a toxic effect and destroys the walls of blood vessels, nerve fibers and internal organs.
Avocado consumption was associated with reduced fasting glucose and insulin levels in the subjects’ blood. Most likely, the protective properties of avocado are due to its fiber content. Fiber is complex carbohydrates that are not absorbed during digestion. It slows the absorption of other carbohydrates, which helps control blood sugar levels in diabetes. In addition, avocado is rich in monounsaturated fatty acids, whose positive effects on the human body are still being investigated.
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