Healthy dietary habits play a central role in preventing cardiovascular disease, but such advice can be difficult to put into practice in everyday life.
Fat in particular has been debated for many years, with some types discouraged while others are recommended.
According to the American Heart Association, diets should increasingly consist of plant-based foods and unsaturated fats.
Nevertheless, there is still uncertainty about which specific foods actually make a difference for heart health.
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Over 110,000 participants
According to an observational study published in the Journal of the American Heart Association, researchers followed more than 110,000 American men and women for up to 30 years.
The participants were health professionals and had no known cardiovascular disease at the start of the study.
Their dietary habits were regularly recorded through questionnaires, and the researchers tracked the development of conditions such as heart disease and stroke.
Throughout the study, factors such as age, lifestyle, and overall dietary patterns were taken into account.
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The researchers emphasize that the study cannot prove a cause-and-effect relationship.
Avocado
One result, however, stands out in particular. People who ate at least two servings of avocado per week had a lower risk of developing cardiovascular disease than those who rarely ate avocado.
The association was most evident for coronary heart disease, while no clear link was found with stroke.
The researchers point out that avocados contain unsaturated fatty acids and dietary fiber, which may have a beneficial effect.
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The effect was especially observed when avocado replaced foods such as butter, cheese, or processed meat.
The study therefore adds to the broader body of knowledge on healthy fats, but the results should be viewed in the context of an overall diet and lifestyle.
Sources: SciTechDaily, American Heart Association, and Journal of the American Heart Association.
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