According to the American Heart Association, eating two or more avocados per week can reduce the risk of cardiovascular disease.
This benefit was also seen when replacing fat-containing foods with avocado.
Avocados are a trendy health food. They contain heart-healthy fibre, fats, and other nutrients.
This is the first and largest prospective study linking avocado consumption to a lower risk of cardiovascular disease and stroke.
Dr. Lorena S. Pacheco, the study's lead author, said plant-sourced unsaturated fats improve diet quality and prevent cardiovascular disease.
According to the U.S. Department of Agriculture, avocado consumption has risen sharply in the last 20 years.
Over three decades, researchers followed more than 68,780 women from the Nurses' Health Study and more than 41,700 men from the Health Professionals Follow-up Study.