Hass Avocado Board Study Published in Food & Function Journal

Study First of Several HAB-Funded Research Studies to be Published Under the Board’s New Nutrition Research Program

IRVINE, Calif. (December 18, 2012) – The Hass Avocado Board (HAB) today announced publication of a pilot study conducted on 11 healthy men (18-35 years old) that suggests avocados may help support normal vascular function in healthy men when eaten with burgers (90 percent lean). The avocado study, which was conducted by researchers at the University of California, Los Angeles (UCLA), was published in Food & Function journal, a monthly peer-reviewed journal that publishes work in the areas of chemistry, physics and biology of food. The study is the first of several HAB-funded nutrition studies expected to be released over the coming years as a part of HAB’s single-minded nutrition marketing and research strategy that leverages category resources and nutrition science to encourage avocado consumption in the United States.

“The publication of this study marks a very important and exciting first step for HAB in terms of our overall nutrition research program,” said Emiliano Escobedo, executive director of the Hass Avocado Board. “This is the first of seven studies in our research pipeline, which was developed to focus on four key areas: heart health, weight management, diabetes and a healthy living. We are confident that the results of these research studies will help generate scientific substantiation for the nutrition, health and wellness benefits of consuming more Hass avocados.”

The pilot study found that eating one-half of a fresh medium Hass avocado with a burger, rather than eating a burger alone, may curb the production of compounds that contribute to inflammation in healthy men. Inflammation is a risk factor that may be associated with heart disease. More research is needed to determine whether these results could apply to other individuals.

These are initial findings from a single study of 11 healthy men that provide promising clues and a basis for future research to determine whether avocados can play a role in the areas of vascular health and heart health. “This study is based on the hypothesis that fresh Hass avocado may help support normal vascular function in 11 healthy men, which is important for heart health,” said David Heber, MD, PhD, primary investigator of the study.

“Our customers look to us to give them the latest nutrition and health information, so they can make smart choices when they shop in our stores,” said Heidi Diller, RD, SUPERVALU Corporate Dietitian, ALBERTSONS and CUB FOODS. “Dietitians are always looking at the peer-reviewed nutrition literature, so when an organization like HAB shares published research with us, we find it incredibly valuable.”

Established in 2010 to increase awareness and improve understanding of the unique benefits of avocados to human health and nutrition, HAB’s nutrition research program is intended to serve as the scientific basis for the health and nutrition communications of all HAB member organizations in the U.S.

For the UCLA study and subsequent studies, HAB will be working closely with its member organizations to communicate the results. The UCLA Avocado Study findings will be made available through the peer-reviewed publication Food & Function, presentations at scientific meetings and HAB’s Avocado Nutrition Center at loveonetoday.com/research.

For a copy of the study abstract or to view the full study, visit https://pubs.rsc.org/en/content/articlelanding/2012/fo/c2fo30226h#!divAbstract

For additional information on avocado research, visit the HAB website at research.loveonetoday.com.

About the Hass Avocado Board

The Hass Avocado Board (HAB) was established in 2002 to promote the consumption of Hass avocados in the United States. A 12-member board representing domestic producers and importers of Hass avocados directs HAB’s promotion, research and information programs under supervision of the United States Department of Agriculture. Hass avocados are grown in California and imported into the US from Mexico, Chile, Peru, Dominican Republic and New Zealand.