CNN reports that “eating avocados reduced the risk of” cardiovascular disease (CVD) “in both men and women, including when eaten in place of butter, cheese or processed meats.”

This is according to a study published in the Journal of the American Heart Association which found that, “eating at least two servings of avocado a week reduced the risk of having a heart attack by 21 percent when compared to avoiding or rarely eating avocados.”

However, “there was not an equivalent benefit in reducing the risk for stroke.”

The researchers concluded, “Higher avocado intake was associated with lower risk of CVD and coronary heart disease in two large prospective cohorts of US men and women.”

They added, “The replacement of certain fat‐containing foods with avocado could lead to a lower risk of CVD.”

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