Scientists from the Australian Government Research and Applied Research Association found that eating avocados had little effect on blood cholesterol levels. Research results published In the Journal of the Academy of Nutrition (JAN).
The Australian study builds on 10 previous studies examining the effects of avocado on cardiometabolic health. A total of 503 people participated in the studies examined.
Three of the studies included women only, four included overweight or obese people, and the rest included people with high blood cholesterol (hypercholesterolemia) or diabetes and hypertriglyceridemia (high levels of triglycerides in the blood).
It was noted that the studies lasted between 3 and 24 weeks. The amount of avocado consumed daily ranged from 99 to 330 grams.
The results showed that eating avocados was associated with reduced levels of LDL “bad cholesterol” in the blood of people with hypercholesterolemia. The abbreviation LDL stands for low density lipoprotein. These molecules, which carry cholesterol in the bloodstream, can stick to artery walls and form plaques.
However, overall, increased avocado consumption appeared to have little effect on triglycerides, HDL and LDL “good cholesterol” levels compared to no avocado consumption. The positive effect is mainly due to studies in people with hypercholesterolemia.
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