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Exploring the effect of avocado on lipid profile modulation: a systematic review and dose-response and meta-analysis of clinical trials.

  • 2025-08
  • Critical reviews in food science and nutrition 66(4)
    • Pariya Mostafazadeh
    • Sajjad Etesamnia
    • Mahdiyar Nasiraei-Moghadam
    • Alireza Jahan-Mihan
    • Alireza Haghighi
    • Abolfazl Zendedel
    • Soraiya Ebrahimpour-Koujan

Study Design

Type
Meta-Analysis
Population
adults
Methods
Systematic search of PubMed, Web of Science, Scopus, and Google Scholar (up to May 24, 2024) included only randomized controlled trials. Two independent investigators screened and extracted the data.
Avocados are sources of Monounsaturated fatty acids (MUFA), vitamins, minerals, fiber, phytosterols, and polyphenols. However, their effects on the lipid profiles remain unclear. This meta-analysis assessed the effect of avocado consumption on lipid levels in adults. A systematic search of PubMed, Web of Science, Scopus, and Google Scholar (up to May 24, 2024) included only randomized controlled trials. Two independent investigators screened and extracted the data. Results showed a significant reduction in total cholesterol (TC) (weighted mean difference (WMD): -6.97 mg/dL, 95% CI: -8.29, -5.65) and low-density lipoprotein Cholesterol (LDL-C) ((WMD): -6.16 mg/dL, 95% CI: -9.87, -2.44) in avocado groups vs. controls. A nonlinear dose-response analysis found an inverse association between higher avocado intake (>250 g/day) and LDL-C levels as well as between longer consumption (>23 weeks) and TC reduction. Similarly, a dose of 140-235 g/day for 4.8-9 weeks showed a significant association with triglyceride (TG) levels. Avocado consumption had no significant effect on high-density lipoprotein Cholesterol (HDL-C triglyceride (TG) levels. Further studies are required to confirm its role in the regulation of lipid profiles.

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