Apparently Avocado Consumption Can Lower Risk of Stroke

@ IRNewscom | YOUR fan of avocado? Not one of you love this fruit. In addition to having good taste, this green fruit has many benefits for health.

Results of recent research published in the Journal of Nutrition explains avocado consumption was able to improve diet quality and nutrient intake levels, reduce sugar intake, lose weight, BMI, and waist circumference. Avocados are also rich in good fatty acids and can reduce the risk of metabolic syndrome.

In particular, survey data from the National Health and Nutrition Examination Survey (NHANES) involving 17 567 U.S. adults aged over 19 years, revealed that 347 adults (50 percent women) who ate avocados in any amount as long as 24 hours have nutrient levels a better and more positive health indicators than those who do not eat avocados.

The avocado eaters also have a certain intake of essential nutrients higher, including 36 percent of fiber, 23 percent of vitamin E, 13 percent magnesium, 16 percent potassium, and 48 percent of vitamin K.

Not only that, the avocado eaters also have a higher intake of healthy fats (18 percent monounsaturated and 12 percent polyunsaturated fat) and total fat (11 percent more) than non-eaters avocado, although the average calorie intake of both the group is the same.

The study found that the avocado eaters had a 50 percent lower rate of developing metabolic syndrome than non-eaters avocado. Metabolic syndrome is a cluster of risk factors that, when occurring together thus increasing the risk of coronary artery disease, stroke, and type 2 diabetes