Figure 1. Hazard ratios for cardiovascular events associated with substitution of half a serving of avocado for equivalent amounts of other fat‐containing food sources in two large US cohorts.

Pooled hazard ratios for cardiovascular disease, coronary heart disease, and stroke associated with substitution of half a serving/day (one‐fourth avocado) of avocado for equivalent amounts of other fat‐containing foods. Multivariate‐adjusted models were adjusted for the following: age (years); race (White) or other [Black, American Indian or Alaskan Native, Asian, Native Hawaiian or Other Pacific Islander]; ancestry (Southern European/Mediterranean, other Caucasian/Scandinavian, all other); alcohol intake (0, 0.1–4.9, 5.0–9.9, 10.0–14.9, and ≥15.0 g/day); smoking status (never, former, current smoker [1–14 cigarettes per day, 15–24 cigarettes per day; or ≥2 cigarettes per day); physical activity (<3.0, 3.0–8.9, 9.0–17.9, 18.0–26.9, ≥27.0 metabolic equivalent task–h/week); family history of diabetes (yes, no); family history of myocardial infarction (yes, no); family history of cancer (yes, no); baseline diabetes (yes, no); baseline hypertension or antihypertensive medication use (yes, no); baseline hypercholesterolemia or cholesterol‐lowering medication use (yes, no); multivitamin use (yes, no); aspirin use (yes, no); postmenopausal status and menopausal hormone use (premenopausal, postmenopausal [no, past, or current hormone use]), only in women; total energy intake (kcal/day); body mass index (kg/m², continuous), red and processed meat, fruits and vegetables (excluding avocado), nuts, soda (caloric and low or noncaloric), whole grains, eggs, tortilla (whole and chips), breads, cheese intakes (all in quintiles; tortillas in tertiles in Nurses’ Health Study); trans‐fat, and mutually adjusted for other types of fat‐containing foods. Results were pooled with the use of the fixed‐effects model. Horizontal lines represent 95% CIs.