Thompson told, “Avocado consumption reduced bile acids and increased short-chain fatty acids. These changes correlate with beneficial health outcomes.”
The study included 163 adults between 25 and 45 years of age with overweight or obesity – defined as a BMI of at least 25 kg/m2 – but otherwise healthy. They received one meal per day to consume as a replacement for either breakfast, lunch, or dinner. One group consumed an avocado with each meal, while the control group consumed a similar meal but without the avocado. The participants provided blood, urine, and faecal samples throughout the 12-week study. They also reported how much of the provided meals they consumed, and every four weeks recorded everything they ate.
While other research on avocado consumption has focused on weight loss, participants in this study were not advised to restrict or change what they ate. Instead, they consumed their normal diets with the exception of replacing one meal per day with the meal the researchers provided.