Avocado consumption is associated with better nutrient intake and better health indices in U.S. adults (19+ years): NHANES 2001–2006

Abstract

The association of avocado consumption with nutrient intakes and health parameters in adults (19+ years) was examined using the National Health and Nutrition Examination Survey (NHANES) 2001–2006 data (n=14,484; 52% females). Avocado consumers (n=273; 62% females) were defined as those consuming any amount of avocado (mean consumption was 68.1 ± 6.0 g/d) during the 24 hour recording period. Means, standard errors, and ANOVA (adjusted for covariates) were determined using appropriate sample weights. Avocado consumers had significantly higher (p<0.0001) intakes of total fat (94.6 ± 2.0 vs. 84.2 ± 0.3 g/d), monounsaturated fat (36.8 ± 0.8 vs. 31.3 ± 0.1 g/d), polyunsaturated fat (20.8 ± 0.6 vs. 17.5 ± 0.1 g/d), dietary fiber (21.9 ± 0.9 vs. 15.6 ± 0.2 g/d), vitamin E (9.6 ± 0.4 vs. 7.2 ± 0.1 mg AT/d), vitamin K (149 ± 11 vs. 92 ± 2 mcg/d), magnesium (331 ± 9.9 vs. 288 ± 2.0 mg/d), and potassium (3164 ± 1.5 vs. 2726 ± 16 mg/d) as compared to non‐consumers without significant differences in calorie intakes between groups. Body weight (78.0 ± 1.3 vs. 81.2 ± 0.3, kg), BMI (26.7 ± 0.5 vs. 28.3 ± 0.1 kg/m2), and waist circumference (93.1 ± 1.0 vs. 97.0 ±0.3 cm) were all significantly (p<0.05) lower and HDL‐C (55.8 ± 1.0 vs. 53.1 ± 0.2, mg/dl) was higher in avocado consumers as compared to non‐consumers. The odds ratio of metabolic syndrome was 42% lower (95% CI: 0.39, 0.86) in avocado consumers as compared to non‐consumers. Avocado consumption was associated with better nutrient intakes, lower body weight, lower BMI, and lower risk of metabolic syndrome.Support provided by Hass Avocado Board.