Contribution of Avocados to the Diets of U. S. Adults: Nhanes, 2001-2006

Fulgoni, Victor L; Dreher, Mark L.; Davenport, Adrienne J

doi:10.1016/j.jada.2010.06.109

Cited by 3 publications

(4 citation statements)

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“…Avocado consumers tend to consume significantly more of key shortfall nutrients—dietary fiber, vitamins K, and E, potassium, and magnesium—in their diet than non-avocado consumers (Fulgoni et al, 2010a). Although the U.S.…”

Section: Hass Avocado Compositionmentioning

confidence: 99%

“…Although the U.S. Nutrition Labeling and Education Act (NLEA) defines the serving size of an avocado as one-fifth of a fruit, or 30 g (1 ounce), the National Health and Nutrition Examination Survey (NHANES) 2001–2006 finds that the average consumption is one-half an avocado (approximately 68 g) (Fulgoni et al, 2010a; 2010b). The nutrition and phytochemical composition of Hass avocados is summarized in Table 1.…”

Section: Hass Avocado Compositionmentioning

confidence: 99%

“…Avocados’ are a medium energy dense fruit because about 80% of the avocado edible fruit consists of water (72%) and dietary fiber (6.8%) and has been shown to have similar effects on weight control as low-fat fruits and vegetables (USDA, 2011; Bes-Rastrollo et al, 2008). An analysis of adult data from the NHANES 2001–2006 suggests that avocado consumers have higher HDL-cholesterol, lower risk of metabolic syndrome, and lower weight, BMI, and waist circumference than nonconsumers (Fulgoni et al, 2010b). One avocado fruit (136 g) has nutrient and phytochemical profiles similar to 1.5 ounces (42.5 g) of tree nuts (almonds, pistachios, or walnuts), which have qualified heart health claims (FDA, 2003; 2004; USDA, 2011; and USDA and HHS, 2010b) (Table 2).…”

Section: Hass Avocado Compositionmentioning

confidence: 99%

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Hass Avocado Composition and Potential Health Effects

Dreher

Davenport²

2013

Critical Reviews in Food Science and Nutrition

463

344

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Hass avocados, the most common commercial avocado cultivars in the world, contain a variety of essential nutrients and important phytochemicals. Although the official avocado serving is one-fifth of a fruit (30 g), according to NHANES analysis the average consumption is one-half an avocado (68 g), which provides a nutrient and phytochemical dense food consisting of the following: dietary fiber (4.6 g), total sugar (0.2 g), potassium (345 mg), sodium (5.5 mg), magnesium (19.5 mg), vitamin A (43 μg), vitamin C (6.0 mg), vitamin E (1.3 mg), vitamin K1 (14 μg), folate (60 mg), vitamin B-6 (0.2 mg), niacin (1.3 mg), pantothenic acid (1.0 mg), riboflavin (0.1 mg), choline (10 mg), lutein/zeaxanthin (185 μg), phytosterols (57 mg), and high-monounsaturated fatty acids (6.7 g) and 114 kcals or 1.7 kcal/g. The avocado oil consists of 71% monounsaturated fatty acids (MUFA), 13% polyunsaturated fatty acids (PUFA), and 16% saturated fatty acids (SFA), which helps to promote healthy blood lipid profiles and enhance the bioavailability of fat soluble vitamins and phytochemicals from the avocado or other fruits and vegetables, naturally low in fat, which are consumed with avocados. There are eight preliminary clinical studies showing that avocado consumption helps support cardiovascular health. Exploratory studies suggest that avocados may support weight management and healthy aging.

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Section: Hass Avocado Compositionmentioning

confidence: 99%

Section: Hass Avocado Compositionmentioning

confidence: 99%

Section: Hass Avocado Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Hass Avocado Composition and Potential Health Effects

Dreher

Davenport²

2013

Critical Reviews in Food Science and Nutrition

463

344

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“…Avocado fruits contain high total fat (15.4 g/100 g) dominated by MUFA (9.8 g/100 g), high in phytosterol (57 mg/100 g) and contain zero cholesterol [13]. It has been reported that people who consumed avocado regularly tended to have a sufficient nutrient supply of dietary fibre, vitamin K, vitamin E, potassium, magnesium, as well as vitamin B complex [14]. These nutrients provide a wide range of potential health benefits such as preventing hypercholesterolemia [15], vascular damage [16], and reduce the risk of atherosclerosis [17].…”

Section: Introductionmentioning

confidence: 99%

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Ervina

Surjawan

Abdillah

2018

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p<0.05) for overrun, melting rate, and viscosity of the ice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p<0.05) while the sensorial properties for airiness and creaminess were perceived the same (p>0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairyfat in ice cream.

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