First Study Links Eating Avocados to Reduced Risk for Developing Diabetes Among Hispanics Included in the Study
A study assessing the relationship between eating fresh avocados and risk for diabetes in US Adults with Hispanic ancestry was published in the Journal of Diabetes Mellitus in late April. This is the first study to link avocado intake with reduced incidence of type 2 diabetes.
An observational study of over 6,000 adults in the Hispanic Community Health Study/Study of Latinos found that regular avocado intake is associated with a 28% reduction in the risk of developing diabetes for the overall study population. The Avocado Nutrition Center supported this analysis, which is based on two 24-hour dietary recalls. Although the findings cannot be considered causal or be generalized to all people, the data suggest a role for avocados in blood sugar management and in promoting a healthy lifestyle that may contribute to reducing the risk of type 2 diabetes.
Over the course of a lifetime, US adults overall have a 40% chance of developing type 2 diabetes. For Hispanic and Latino adults, the odds are even higher at more than 50%.
To lower the likelihood of developing type 2 diabetes, the American Diabetes Association recommends:
- Choosing whole, minimally processed food,
- Including lots of non-starchy vegetables in a healthy eating pattern,
- Minimizing added sugars and refined grains,
- Selecting nutrient-dense foods rich in fiber, vitamins, and minerals, and
- Replacing foods high in saturated fat with foods rich in unsaturated fats.
Fresh avocados are a non-starchy vegetable that are naturally sugar-free and low in saturated fat. One-third of a medium avocado provides nearly 20 vitamins and minerals, 3 grams of fiber, and 6 grams of unsaturated fats.
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