A recent study published in the "Journal of the American Heart Association" found that avocado consumption may reduce the level of "bad" cholesterol in the body, which helps lower the risk of developing cardiovascular diseases and strokes.
In the course of the experiment, 923 participants were divided into two groups: one group consumed avocado daily, while the other continued their usual diet with reduced avocado consumption to less than two pieces per month. The results showed that those who consumed avocado daily experienced a decrease in the level of "bad" cholesterol and an improvement in the quality of their diet.
Professor Penny Kris-Etherton from Penn State University stated that these results confirm the benefits of avocado as a supplement to a balanced diet. Consumption of one avocado a day for six months helped reduce the level of "bad" cholesterol without increasing the fat content in the body.
Additionally, avocados contain a variety of important vitamins and minerals, such as folic acid, magnesium, and phosphorus, which contribute to improved overall health. Professor Kristina Peterson from Texas Tech University also noted the improvement in diet quality among participants who consumed avocado daily, emphasizing the importance of avocado in enhancing diet quality overall.
Increased cholesterol levels occur when the body accumulates larger amounts of fat, which can lead to blockage and decreased blood flow to different parts of the body. This increases the risk of developing cardiovascular diseases and strokes due to limited blood flow to different parts of the body.
