The surprising high fat food that actually REDUCES calorie intake according to new study

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According to a recent study, people who normally eat avocados have a lower calorie intake.

The high in fat food has been proven to have many benefits.

Originally from South America, avocados have been around for over 3,000 years.

But why are they so healthy?

Avocados have high levels of oleic acid which is a monounsaturated fat.

That is beneficial for those following diets that are not high in animal fats.

Avocados also have high levels of B vitamins, vitamin C, vitamin E and potassium.

In the new study, Mexican families who had 14 avocados on average a week over a six months period were analysed.

The results reported huge positive health effects.

After consuming the healthy food, families found avocados would make them feel fuller after eating.

The study, recently published in the journal Nutrients, also showed that people who often have avocados tend to eat a healthier diet.

The families who took part in their study reduced their consumption of processed meat, chicken and eggs.

Surprisingly, people who consume 14 avocados a week also reported decreased intake of calcium, iron, sodium, vitamin D, potassium and magnesium, which researchers explained is associated with eating less.

Professor Matthew Allison, from the University of California San Diego School of Medicine, explained: “Data regarding the effects of avocado intake on family nutritional status has been non-existent.

“Recent trials have focused on individuals, primarily adults, and limited to changes in cardiometabolic disease blood markers.

“Our trial’s results provide evidence that a nutrition education and high avocado allotment reduces total caloric energy in Mexican heritage families.”

Dr Lorena Pchego, at the Harvard T.H. Chan School of Public Health, said: “Our results show that the nutrition education and high avocado intake intervention group significantly reduced their family total energy intake, as well as carbohydrate, protein, fat (including saturated), calcium, magnesium, sodium, iron, potassium and vitamin D.

“In secondary energy-adjusted analyses, the nutrition education and high avocado allotment group significantly increased their intake of dietary fibre, monounsaturated fatty acids, potassium, vitamin E and folate.

“Testing of a culturally appropriate plant-foot on energy intake, by bicultural and bilingual community health workers, should be extended to other populations.”

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