Avocado
From the YapSpan Longevity Wiki · Updated 2026-10-01
Avocado is the fruit of the avocado tree, native to Central America and Mexico. Unlike most fruits, it is high in fat, mainly monounsaturated fat of the kind found in olive oil, and low in sugar. It also supplies dietary fiber, potassium and vitamin E, and it is eaten raw in salads, on bread and as guacamole.
No pooled study or cohort result for avocado and all-cause mortality (death from any cause) was found. The main evidence comes from two large US cohorts (groups of people followed over time), in which people who ate avocado at least twice a week had lower rates of cardiovascular disease than people who did not [1]. The evidence is observational and limited, and it does not show an effect on lifespan.
- People eating two or more servings of avocado a week had a 16% lower risk of cardiovascular disease than non-eaters [1].
- The same cohorts found a 21% lower risk of coronary heart disease but no significant link with stroke [1].
- Replacing half a serving a day of margarine, butter, egg, yogurt, cheese or processed meat with avocado was linked to 16% to 22% lower cardiovascular disease risk [1].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.