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Title : Can Eating Avocado Lower The Risk Of Metabolic Syndrome?
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Can Eating Avocado Lower The Risk Of Metabolic Syndrome?

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What is metabolic syndrome?

According to the National Heart, Lung and Blood Institute (NHLBI), " Metabolic syndrome is the name of a group of risk factors that increase the risk heart disease and other health problems such as diabetes and stroke ". Risk factors are blood pressure, blood sugar, levels of bad cholesterol and abdominal fat . While each of these factors is dangerous in itself, it increases the risks combination multiple times.

The metabolic syndrome has been linked to:

• Age - People over 60 are at higher risk
• Race - Asians and Hispanics face an increased risk
• the obesity, abdominal fat specifically
• insulin resistance
• the hormonal imbalance
• History prior cardiovascular disease, polycystic ovary syndrome or liver disease

the physiological markers of risk of metabolic disease are body weight, body mass index, waist circumference and HDL (high density lipoprotein) cholesterol levels. The metabolic syndrome has become increasingly a threat; 1 in 6 adults is said to be affected 1 . However, there is hope -. Lifestyle changes, proper diet and exercise can significantly reduce the risks

Can a lower consumption of avocado risk Metabolic Syndrome?

Constituent avocado

Avocados are a rich source of nutrients that are essential for healthy body functioning. Avocados contain potassium, sodium, magnesium, vitamins A, C, E, K1 and B-6, folic acid, niacin, pantothenic acid, riboflavin, choline, lutein / zeaxanthin, phytosterols, monounsaturated fatty acids (MUFA) and dietary fiber.

Cardiovascular benefits

• monounsaturated fatty acids help to reduce bad cholesterol (low density lipoprotein) and increase good cholesterol (high density lipoprotein).
• natural phytosterols and dietary fiber that can help lower high cholesterol.
• high potassium and low in sodium helps regulate blood pressure and reduce oxidative / inflammatory stress.
• Magnesium has been linked to a lower risk of developing metabolic syndrome.
• Avocados are one of the few foods that contain significant levels of both vitamins C and E. Vitamin C plays an important role in the recycling of vitamin E to maintain the antioxidant protection circulatory such as potentially slowing oxidation LDL-C. Evidence suggests that vitamin C may contribute to vascular health and stabilization of arterial plaque. B vitamins like folic acid and B-6 help increase the health of the vascular endothelium and reduce the risk of cardiovascular disease.
• Avocados have the highest lipophilic total antioxidant capacity among fruits and vegetables. Lutein (which belongs to a special class of carotenoids) is a fat-soluble antioxidant containing oxygen. Avocado fruit also has a matrix of water and oil only naturally unsaturated designed to improve absorption of carotenoids. Lutein reduces oxidized LDL-C circulating a preliminary biomarker for the initiation and progression of vascular damage.

Weight

Studies have shown that a diet rich in moderate fat can be an effective part of a plan weight loss and reduced risk of chronic diseases. The energy density of food consumed plays a key role -. Low energy density is linked to improved handling characteristics weight and weight loss avocados have both a medium energy density of 1.7 kcal / g, and an array of oil viscous water, dietary fiber and fruit appear to increase satiety. It has been observed that the average consumption avocado lunch regularly reduces hunger and increases satiety. The tests performed avocado consumption in overweight people have shown significant improvements in weight, body mass index (BMI) and body fat percentage.

Conclusion

Examination Survey The National Health and Nutrition Examination Survey (NHANES) 2001-2008 indicate that consumption avocado is associated with improved diet quality overall nutrient intake and reduced risk of metabolic syndrome.

avocado consumers had significantly increased consumption of vegetables, fruits, diet quality, total fat, monounsaturated and polyunsaturated fats, fiber, vitamins E, K, magnesium, potassium, vitamin K and reduced intake of added sugars. Body weight, body mass index, waist circumference and were significantly lower and HDL-C was higher in avocado consumers. The odds ratio for metabolic syndrome was 50% lower in avocado consumers versus nonusers.
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