Home Ingredients Avocado (Persea americana)
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Avocado (Persea americana)

Persea americana
Evidence Level
Limited
7 Clinical Trials
7 Documented Benefits
2/5 Evidence Score

Avocado is the fruit of Persea americana. Almost all human trials used the Hass variety eaten as whole fruit, usually one a day. By USDA figures, a 136 g fruit without skin and seed supplies about 227 kcal, 21 g of fat (about 13 g of it monounsaturated), 9 g of fiber, 690 mg of potassium and 370 mcg of lutein plus zeaxanthin. In a controlled feeding trial, a diet with one avocado a day lowered LDL cholesterol more than a diet matched for fat. In a 6-month trial of 1,008 free-living adults, adding one avocado a day to the usual diet did not reduce visceral fat, body weight or most risk markers, and LDL cholesterol fell only about 2.5 mg/dL more than on the usual diet. Most trials cited here were funded or supplied by the Hass Avocado Board. Avocado-soybean unsaponifiables (ASU) are a different, extracted product. People with a latex allergy or taking warfarin should take care.

Studied Dose One Hass avocado a day (about 136 g of flesh in the feeding trial, 140 to 180 g in others) for 3 weeks to 6 months. Meal tests used a half or whole avocado once; absorption tests added 75 or 150 g to salad or salsa.
Active Compound Whole Hass avocado flesh: monounsaturated fat (mainly oleic acid), dietary fiber, potassium and the carotenoid lutein.

Benefits

LDL cholesterol in a controlled cholesterol-lowering diet

In a feeding crossover in 45 adults with overweight or obesity, 5 weeks of a moderate-fat diet with one Hass avocado (136 g) a day lowered LDL cholesterol by 13.5 mg/dL from baseline, more than a fat-matched diet using high-oleic oils (8.3 mg/dL) or a lower-fat diet (7.4 mg/dL). The Hass Avocado Board funded the trial.

Supported by Trial 1, Trial 3

Blood lipids when one avocado a day is added to a usual diet

In a 6-month trial of 1,008 adults with a large waist, adding one avocado a day to the usual diet did not change visceral fat on MRI (the main goal), liver fat, CRP, body weight or metabolic syndrome measures versus the usual diet. LDL cholesterol fell about 2.5 mg/dL more, a small difference. The Hass Avocado Board sponsored it.

Supported by Trial 2, Trial 3

Triglycerides when avocado replaces solid fats and added sugars

In a double-blind feeding crossover in 42 adults with raised triglycerides, 3 weeks of a typical American diet in which one avocado a day (about 180 g) replaced solid fats and added sugars lowered triglycerides 17.4% and non-HDL cholesterol 4.7% more than the control diet. Glucose, insulin and blood pressure did not differ.

Supported by Trial 3

Gut microbiota composition with a daily avocado

In a 12-week trial of 163 adults with overweight or obesity, a daily meal with avocado (140 to 175 g) raised gut bacterial diversity and fiber-fermenting bacteria such as Faecalibacterium versus a matched meal without it, with more fecal acetate and fewer fecal bile acids. A 51-person weight-loss trial also found shifts in gut bacteria.

Supported by Trial 4

Hunger and satisfaction after a meal containing avocado

In a crossover in 31 adults with overweight or obesity, a breakfast in which a whole avocado (136 g) replaced carbohydrate energy suppressed hunger more over 6 hours than a low-fat meal of equal calories, and raised the satiety hormones PYY and GLP-1. These were single-meal tests; a daily avocado did not change body weight over 6 months.

Supported by Trial 6

Blood lutein, macular pigment and attention

In 40 healthy older adults, one avocado a day for 6 months raised serum lutein 25% (15% on a potato or chickpea control) and macular pigment density, which did not rise on the control; memory improved in both groups. A 12-week trial in 84 adults saw better accuracy on one attention task, but a 6-month trial in 241 adults found no cognitive difference versus usual diet.

Supported by Trial 7, Trial 4

Absorption of carotenoids from salad and salsa

In two small crossover studies in healthy adults (11 per study), adding 150 g of avocado to salsa raised absorbed lycopene 4.4-fold and beta-carotene 2.6-fold, and adding avocado to salad raised lutein absorption about 5-fold. Avocado oil worked as well as the fruit, so the fat is the likely reason.

Supported by Trial 3, Trial 1

Mechanism of action

1

Swapping in unsaturated fat and fiber

Avocado's fat is mostly monounsaturated, and one fruit adds about 9 g of fiber. Lipid changes were clearest when avocado replaced saturated fat or added sugar. In the 6-month trial, the authors noted that the small LDL difference matched the higher fiber intake in the avocado group.

2

Fat that carries carotenoids into the blood

Carotenoids such as lutein, lycopene and beta-carotene dissolve in fat. Adding avocado or avocado oil to a low-fat salad or salsa raised the amount of these carotenoids absorbed into the blood, and the fruit itself supplies some lutein.

3

Fiber fermented by gut bacteria

In a 12-week trial, a daily avocado raised fecal acetate, a short-chain fatty acid made when bacteria ferment fiber, and increased fiber-fermenting bacteria, while fecal bile acids fell. Whether these shifts change health outcomes has not been tested.

4

Satiety hormones after a fat and fiber meal

When avocado fat and fiber replaced carbohydrate in a breakfast, blood levels of the gut hormones PYY and GLP-1 rose more and insulin rose less than after a low-fat meal, and PYY tracked with subjective satiety.

Clinical trials

1
One Avocado a Day vs Fat-Matched and Lower-Fat Diets: Feeding Crossover
PubMed

Randomized, controlled feeding crossover of three cholesterol-lowering diets for 5 weeks each: lower fat (24% fat), moderate fat with high-oleic oils, and moderate fat with one Hass avocado (136 g) a day; funded by the Hass Avocado Board (Wang et al. 2015, J Am Heart Assoc)

45 adults with overweight or obesity and LDL cholesterol in the 25th to 90th percentile.

From baseline, LDL cholesterol fell 13.5 mg/dL on the avocado diet versus 8.3 mg/dL on the fat-matched diet and 7.4 mg/dL on the lower-fat diet, and non-HDL cholesterol fell 14.6 versus 8.7 and 4.8 mg/dL (avocado greater, P < 0.05). Only the avocado diet lowered LDL particle number and small dense LDL from baseline. All food was provided, so this shows effects within a controlled diet.

2
Habitual Diet and Avocado Trial (HAT): 6-Month Multicenter RCT
PubMed

Multicenter, randomized, controlled parallel trial: one large avocado a day added to the usual diet versus the usual diet, for 6 months; sponsored by the Hass Avocado Board, which supplied the avocados (Lichtenstein et al. 2022, J Am Heart Assoc)

1,008 free-living US adults with an elevated waist circumference; 923 had complete MRI data.

The primary outcome, change in visceral fat on MRI, did not differ between groups (difference 0.017 L, P = 0.405). Liver fat, CRP, metabolic syndrome components, body weight, insulin and the cholesterol ratio also did not differ. LDL cholesterol fell 2.5 mg/dL more in the avocado group (95% CI -4.8 to -0.1), a nominally significant secondary finding. A later analysis of 241 participants found no difference in cognitive scores.

3
Avocado Replacing Solid Fats and Added Sugars: Double-Blind Feeding Crossover
PubMed

Randomized, double-blind, controlled feeding crossover: two 3-week periods of a typical American diet, with or without one avocado (about 180 g) a day replacing energy from saturated fat and added sugars, hidden in the same foods; funded by the Hass Avocado Board (Gletsu-Miller et al. 2026, Am J Clin Nutr)

42 adults with triglycerides of 135 to 499 mg/dL; 37 completed the avocado period and 39 the control period.

Compared with the control diet, the avocado diet lowered non-HDL cholesterol (the primary outcome) by 4.65% (P = 0.047), triglycerides by 17.4%, VLDL cholesterol by 9.3%, small LDL cholesterol by 13.9% and the total to HDL cholesterol ratio by 6.6%. Other lipids, fasting glucose, insulin and blood pressure did not differ. Short 3-week periods.

4
Avocado and the Gut Microbiota: 12-Week PATH Trial
PubMed

Investigator-blinded, batch-randomized controlled trial: a daily meal with avocado (175 g for men, 140 g for women) or a calorie-matched meal without avocado for 12 weeks; funded by the Hass Avocado Board and the USDA (Thompson et al. 2021, J Nutr)

163 adults aged 25 to 45 with a BMI of 25 or more.

Versus control, the avocado group had greater gut bacterial diversity and 26% to 65% more Faecalibacterium, Lachnospira and Alistipes, 18% more fecal acetate, and lower fecal cholic and chenodeoxycholic acids. These are microbial markers, not symptom outcomes. A paper from the same trial (84 participants) reported better accuracy on one attention task, unrelated to lutein changes.

5
Avocado in a Calorie-Reduced Diet: 12-Week Open-Label RCT
PubMed

Randomized, parallel-controlled, open-label trial of a calorie-reduced diet with or without one Hass avocado a day for 12 weeks; supported by the Hass Avocado Board (Henning et al. 2019, Curr Dev Nutr)

51 healthy adults with overweight or obesity (24 avocado, 27 control).

Both groups lost similar weight (2.3 kg with avocado, 2.6 kg without), body fat and visceral fat; adding avocado did not increase weight loss. Fasting glucose fell more in the control group. Gut bacteria and serum hepatocyte growth factor changed differently between groups, and trends for lower IL-1 beta and CRP with avocado did not reach significance.

6
Half or Whole Avocado at Breakfast: 6-Hour Satiety Crossover
PubMed

Randomized 3-arm crossover of a low-fat control breakfast (about 640 kcal) versus equal-calorie breakfasts with half (68 g) or a whole (136 g) avocado replacing carbohydrate energy; supported by the Hass Avocado Board (Zhu et al. 2019, Nutrients)

31 adults with overweight or obesity.

Hunger was suppressed more after the whole-avocado meal than the control meal, and both avocado meals left people more satisfied. Fullness was similar after the control and whole-avocado meals. PYY and GLP-1 rose more and insulin less after the whole-avocado meal. Single-meal results; later energy intake and body weight were not tested.

7
One Avocado a Day vs Potato or Chickpeas: 6-Month Lutein and Cognition RCT
PubMed

Randomized controlled trial of one avocado a day (about 0.5 mg lutein) versus one potato or one cup of chickpeas (no lutein) for 6 months; funded by the Hass Avocado Board and the USDA (Scott et al. 2017, Nutrients)

40 healthy older adults (20 per group).

Serum lutein rose 25% with avocado and 15% with the control foods; macular pigment density rose from baseline only in the avocado group. Memory and spatial working memory improved in both groups. Sustained attention improved within the avocado group only. The abstract reports changes within each group rather than a direct between-group test.

Side effects and drug interactions

Common Potential side effects

Latex-fruit syndrome: people allergic to natural rubber latex can react to avocado, which is one of the fruits most often involved along with banana, kiwifruit and papaya, and reported reactions are often systemic.
Calories: one 136 g avocado provides about 227 kcal and 21 g of fat (USDA). In a 6-month trial, adding one a day to the usual diet did not change body weight compared with the usual diet.
Potassium: one 136 g avocado provides about 690 mg of potassium (USDA). People told to limit potassium, for example because of kidney disease, should ask their clinician before eating avocado daily.

Important Drug interactions

Warfarin: a systematic review of warfarin interactions listed large amounts of avocado among foods that weakened warfarin's effect, and a later review of case reports advised clinicians to ask about recent avocado intake when INR results are unstable. One avocado has about 29 mcg of vitamin K (USDA). Keep intake steady and tell your prescriber about changes.
No other drug interactions are documented in the sources cited here.

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Frequently asked questions about Avocado (Persea americana)

Are avocado-soybean unsaponifiables (ASU) the same as eating avocado?

No. ASU is an extract made from the unsaponifiable fraction of avocado and soybean oils, a different material from the whole fruit, and its research is mainly in knee and hip osteoarthritis. A meta-analysis of placebo-controlled trials found less pain in knee but not hip osteoarthritis, with adverse events similar to placebo. ASU is not covered on this page.

Will eating an avocado every day make me gain weight?

Not in the trials so far. In a 6-month trial of 1,008 adults, adding one avocado a day to the usual diet did not change body weight versus the usual diet. In a 12-week calorie-reduced diet trial, people lost similar weight with or without a daily avocado. An avocado still has about 227 kcal, so it counts toward daily calories.

Does avocado help memory or focus?

The evidence is inconsistent. A small 6-month trial in older adults found higher lutein and macular pigment, but memory improved in the control group too. A 12-week trial saw better accuracy on one attention task. The largest test, 241 adults over 6 months, found no difference in any cognitive area versus the usual diet.

Who paid for the avocado research?

Most of the trials described here were funded or supplied by the Hass Avocado Board, the US Hass avocado industry body. That includes the largest trial, whose main goal (less visceral fat) was not met. Industry funding is common for food research but worth knowing when weighing the results.

What is Avocado?

Avocado is the fruit of Persea americana. Almost all human trials used the Hass variety eaten as whole fruit, usually one a day. By USDA figures, a 136 g fruit without skin and seed supplies about 227 kcal, 21 g of fat (about 13 g of it monounsaturated), 9 g of fiber, 690 mg of potassium and 370 mcg of lutein plus zeax…

What is Avocado used for?

Avocado is researched primarily for Cardiovascular and Gut Health. In a feeding crossover in 45 adults with overweight or obesity, 5 weeks of a moderate-fat diet with one Hass avocado (136 g) a day lowered LDL cholesterol by 13.5 mg/dL from baseline, more than a fat-matched diet using high-oleic oils (8.

What is the recommended dosage of Avocado?

The clinically studied dose is One Hass avocado a day (about 136 g of flesh in the feeding trial, 140 to 180 g in others) for 3 weeks to 6 months. Meal tests used a half or whole avocado once; absorption tests added 75 or 150 g to salad or salsa. Always follow the product label and check with a healthcare provider for personal advice.

Is Avocado safe, and does it have side effects?

Side effects and cautions reported for Avocado include: Latex-fruit syndrome: people allergic to natural rubber latex can react to avocado, which is one of the fruits most often involved along with banana, kiwifruit and papaya, and reported reactions are often systemic. It may also interact with some medications. Avocado is not right for everyone, so check with a healthcare provider first if you are pregnant or breastfeeding, have a medical condition, or take prescription medication.

Does Avocado interact with any medications?

Possible interactions include: Warfarin: a systematic review of warfarin interactions listed large amounts of avocado among foods that weakened warfarin's effect, and a later review of case reports advised clinicians to ask about recent avocado intake when INR results are unstable. If you take prescription medication, check with a pharmacist or doctor before using it.

How strong is the scientific evidence for Avocado?

NutraSmarts rates the evidence for Avocado as Limited (2 out of 5). It is backed by 7 study summaries and 16 cited references summarized on this page. A higher rating reflects more, larger, and better-designed human studies.

References(16 citations)

Evidence ratings on NutraSmarts are based on the totality of human clinical research, with emphasis on randomized controlled trials, meta-analyses, and systematic reviews. The references below directly support claims made throughout this page.

  1. Wang L, Bordi PL, Fleming JA, Hill AM, Kris-Etherton PM. Effect of a moderate fat diet with and without avocados on lipoprotein particle number, size and subclasses in overweight and obese adults: a randomized, controlled trial. J Am Heart Assoc. 2015;4(1):e001355. doi: 10.1161/JAHA.114.001355.PubMedUsed to support: Supported by a grant from the Hass Avocado Board. Randomized controlled feeding crossover in 45 adults with overweight or obesity: a moderate-fat diet with one Hass avocado (136 g) a day for 5 weeks lowered LDL cholesterol (-13.5 mg/dL) and non-HDL cholesterol (-14.6 mg/dL) from baseline more than a fat-matched diet using high-oleic oils (-8.3, -8.7) or a lower-fat diet (-7.4, -4.8), P < 0.05. Only the avocado diet lowered LDL particle number and small dense LDL from baseline.
  2. Lichtenstein AH, Kris-Etherton PM, Petersen KS, Matthan NR, Barnes S, Vitolins MZ, Li Z, Sabaté J, Rajaram S, Chowdhury S, Davis KM, Galluccio J, Gilhooly CH, Legro RS, Li J, Lovato L, Perdue LH, Petty G, Rasmussen AM, Segovia-Siapco G, Sirirat R, Sun A, Reboussin DM. Effect of Incorporating 1 Avocado Per Day Versus Habitual Diet on Visceral Adiposity: A Randomized Trial. J Am Heart Assoc. 2022;11(14):e025657. doi: 10.1161/JAHA.122.025657.PubMedUsed to support: Habitual Diet and Avocado Trial (HAT), sponsored by the Hass Avocado Board: in 1,008 adults with an elevated waist circumference, one avocado a day for 6 months did not change visceral fat on MRI (primary outcome, P = 0.405), liver fat, CRP, metabolic syndrome components or body weight versus the usual diet. Total and LDL cholesterol fell slightly more with avocado (LDL difference -2.5 mg/dL, 95% CI -4.8 to -0.1, P = 0.038), described by the authors as nominally significant.
  3. Lee GJ, Morrell HER, Adams M, Sabaté J, Reboussin DM, Kris-Etherton PM, Petersen KS, Lichtenstein AH, Matthan NR, Li Z, Rajaram S. Effects of one avocado a day for six months on cognitive performance in overweight adults: A randomized controlled trial. J Nutr Health Aging. 2026;30(6):100847. doi: 10.1016/j.jnha.2026.100847.PubMedUsed to support: Ancillary study of HAT in 251 randomized adults with central obesity (241 completed): one avocado a day for 6 months versus avoiding avocados produced no between-group difference in memory, processing speed, executive function, reaction time or working memory reaction time, at any age. Funding listed by the publisher as the Hass Avocado Board.
  4. Gletsu-Miller N, Wilcox ML, Spence LA, Wright AJ, Guarneiri LL, Nadeem MM, Hutter MJ, Sprague KL, Brown AW, Friedman AN, Kirkpatrick CF, Maki KC. Effects of replacing solid fats and added sugars with avocado in adults with elevated cardiometabolic risk: a randomized, double-blind, controlled feeding, crossover trial. Am J Clin Nutr. 2026;123(2):101137. doi: 10.1016/j.ajcnut.2025.101137.PubMedUsed to support: Randomized, double-blind controlled feeding crossover in 42 adults with triglycerides of 135 to 499 mg/dL: 3 weeks of one avocado a day (about 180 g) replacing solid fats and added sugars, versus control, lowered non-HDL cholesterol 4.65% (primary outcome, P = 0.047), triglycerides 17.4%, VLDL cholesterol 9.3%, small LDL cholesterol 13.9% and the total to HDL cholesterol ratio 6.6%; glucose, insulin and blood pressure did not differ. Funding listed by the publisher as the Hass Avocado Board.
  5. James-Martin G, Brooker PG, Hendrie GA, Stonehouse W. Avocado Consumption and Cardiometabolic Health: A Systematic Review and Meta-Analysis. J Acad Nutr Diet. 2024;124(2):233-248.e4. doi: 10.1016/j.jand.2022.12.008.PubMedUsed to support: Systematic review and meta-analysis of 9 randomized trials (503 participants) and 1 cohort: avocado diets gave a small reduction in total cholesterol (-5.08 mg/dL) versus control and no significant difference in LDL, HDL or triglycerides overall; LDL fell 9.4 mg/dL in subgroups with high cholesterol. Certainty was graded low to very low. Body weight was not adversely affected. Funding listed by the publisher as Horticulture Innovation Australia.
  6. Thompson SV, Bailey MA, Taylor AM, Kaczmarek JL, Mysonhimer AR, Edwards CG, Reeser GE, Burd NA, Khan NA, Holscher HD. Avocado Consumption Alters Gastrointestinal Bacteria Abundance and Microbial Metabolite Concentrations among Adults with Overweight or Obesity: A Randomized Controlled Trial. J Nutr. 2021;151(4):753-762. doi: 10.1093/jn/nxaa219.PubMedUsed to support: PATH trial, supported by the Hass Avocado Board and the USDA: in 163 adults with overweight or obesity, a daily meal with avocado for 12 weeks, versus a calorie-matched meal without it, increased gut bacterial diversity and Faecalibacterium, Lachnospira and Alistipes (26% to 65%), raised fecal acetate 18% and lowered fecal cholic and chenodeoxycholic acids by 91% and 57%.
  7. Edwards CG, Walk AM, Thompson SV, Reeser GE, Erdman JW Jr, Burd NA, Holscher HD, Khan NA. Effects of 12-week avocado consumption on cognitive function among adults with overweight and obesity. Int J Psychophysiol. 2020;148:13-24. doi: 10.1016/j.ijpsycho.2019.12.006.PubMedUsed to support: Cognition analysis of the PATH trial, funded by the Hass Avocado Board: 84 adults with overweight or obesity ate a daily meal with or without fresh Hass avocado for 12 weeks. The avocado group improved serum lutein and accuracy on the Flanker attention task; macular pigment did not change, and the task gains were not related to lutein changes.
  8. Henning SM, Yang J, Woo SL, Lee RP, Huang J, Rasmusen A, Carpenter CL, Thames G, Gilbuena I, Tseng CH, Heber D, Li Z. Hass Avocado Inclusion in a Weight-Loss Diet Supported Weight Loss and Altered Gut Microbiota: A 12-Week Randomized, Parallel-Controlled Trial. Curr Dev Nutr. 2019;3(8):nzz068. doi: 10.1093/cdn/nzz068.PubMedUsed to support: Open-label randomized trial, supported by the Hass Avocado Board, in 51 adults with overweight or obesity on a calorie-reduced diet with or without one Hass avocado a day for 12 weeks: weight loss was similar (-2.3 vs -2.6 kg), fasting glucose fell more in the control group, and gut bacteria and serum hepatocyte growth factor shifted differently between groups; IL-1 beta and CRP trends did not reach significance.
  9. Zhu L, Huang Y, Edirisinghe I, Park E, Burton-Freeman B. Using the Avocado to Test the Satiety Effects of a Fat-Fiber Combination in Place of Carbohydrate Energy in a Breakfast Meal in Overweight and Obese Men and Women: A Randomized Clinical Trial. Nutrients. 2019;11(5):952. doi: 10.3390/nu11050952.PubMedUsed to support: Randomized 3-arm crossover in 31 adults with overweight or obesity, supported by the Hass Avocado Board: an equal-calorie breakfast in which a whole avocado replaced carbohydrate energy suppressed hunger more over 6 hours than a low-fat control meal, raised PYY and GLP-1 and lowered insulin; both half and whole avocado meals raised satisfaction.
  10. Scott TM, Rasmussen HM, Chen O, Johnson EJ. Avocado Consumption Increases Macular Pigment Density in Older Adults: A Randomized, Controlled Trial. Nutrients. 2017;9(9):919. doi: 10.3390/nu9090919.PubMedUsed to support: Six-month randomized controlled trial in 40 healthy older adults, funded by the Hass Avocado Board and the USDA: one avocado a day raised serum lutein 25% (control foods 15%) and macular pigment density (no rise with the potato or chickpea control). Memory and spatial working memory improved in both groups; sustained attention improved within the avocado group only.
  11. Unlu NZ, Bohn T, Clinton SK, Schwartz SJ. Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. J Nutr. 2005;135(3):431-6. doi: 10.1093/jn/135.3.431.PubMedUsed to support: Two crossover postprandial studies in healthy adults (11 per study): 150 g of avocado added to salsa raised absorbed lycopene and beta-carotene 4.4-fold and 2.6-fold; avocado (150 g) or avocado oil (24 g) added to salad raised alpha-carotene, beta-carotene and lutein absorption, lutein 5.1-fold with 150 g avocado. Dose (75 vs 150 g) and fat source did not matter.
  12. Wells PS, Holbrook AM, Crowther NR, Hirsh J. Interactions of warfarin with drugs and food. Ann Intern Med. 1994;121(9):676-83. doi: 10.7326/0003-4819-121-9-199411010-00009.PubMedUsed to support: Systematic review of warfarin interaction reports (120 articles, 186 interactions) rated by causality: among interactions with the highest level of evidence, warfarin's effect was weakened by foods high in vitamin K and by large amounts of avocado.
  13. Norwood DA, Parke CK, Rappa LR. A Comprehensive Review of Potential Warfarin-Fruit Interactions. J Pharm Pract. 2015;28(6):561-71. doi: 10.1177/0897190014544823.PubMedUsed to support: Review of 23 citations (15 case reports, 7 controlled trials) on warfarin and fruit: avocado was among fruits implicated in case reports of suspected interactions. The authors called the evidence scarce and suggested clinicians ask about recent avocado intake when INR is unstable.
  14. Gromek W, Kołdej N, Świtała S, Majsiak E, Kurowski M. Revisiting Latex-Fruit Syndrome after 30 Years of Research: A Comprehensive Literature Review and Description of Two Cases. J Clin Med. 2024;13(14):4222. doi: 10.3390/jcm13144222.PubMedUsed to support: Literature review of latex-fruit syndrome with two case descriptions: prevalence among latex-allergic patients ranged from 4% to 88% across studies; banana, avocado, kiwifruit and papaya were the fruits most often involved, and 73% of reported fruit reaction symptoms were systemic rather than local.
  15. Simental-Mendía M, Sánchez-García A, Acosta-Olivo CA, Vilchez-Cavazos F, Osuna-Garate J, Peña-Martínez VM, Simental-Mendía LE. Efficacy and safety of avocado-soybean unsaponifiables for the treatment of hip and knee osteoarthritis: A systematic review and meta-analysis of randomized placebo-controlled trials. Int J Rheum Dis. 2019;22(9):1607-1615. doi: 10.1111/1756-185X.13658.PubMedUsed to support: Meta-analysis of randomized placebo-controlled trials of avocado-soybean unsaponifiables (ASU), an extract and not the whole fruit, in hip or knee osteoarthritis: ASU reduced pain on a visual analog scale overall, with significant effects in knee but not hip osteoarthritis, and adverse events similar to placebo.
  16. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: Avocados, raw, California (SR Legacy, FDC ID 171706). USDA FoodData Central. 2019;SR Legacy food 171706..SourceUsed to support: Not PubMed-indexed. Nutrient values per 100 g of raw California avocado: 167 kcal, 15.4 g total fat (9.80 g monounsaturated), 6.8 g total dietary fiber, 507 mg potassium, 271 mcg lutein plus zeaxanthin and 21 mcg vitamin K (phylloquinone); USDA lists one fruit without skin and seed as 136 g.