Avocado Oil 1 g [Discontinued] by Swanson EFAs

POSSIBLY EFFECTIVE

• Hypercholesterolemia. Consuming a diet rich in avocados seems to improve serum lipid levels. Details: Consuming a diet rich in avocados (e.g., 0.5-2 avocados daily or a diet in which avocados account for 75% of total daily fat intake) for 1-4 weeks seems to lower total serum cholesterol, low-density lipoprotein (LDL) cholesterol, and apolipoprotein B. It may also increase high-density lipoprotein (HDL) serum cholesterol levels (668,669,670,671,33256).

INSUFFICIENT RELIABLE EVIDENCE to RATE

• Aging skin. It is unclear if consuming avocado is beneficial for aging skin. Details: A small study in females with overweight or obesity shows that consuming one avocado daily for 8 weeks improves forehead skin firmness, but not elasticity or tiring, when compared with no avocado consumption. No improvements in under eye skin firmness, elasticity, or tiring were observed (108010).
• Cardiovascular disease (CVD). It is unclear if consuming avocado is beneficial for reducing the risk of CVD. Details: Observational research has found that consumption of at least one avocado weekly is associated with a 16% lower risk of CVD and a 21% lower risk of coronary heart disease (CHD) when compared with no avocado consumption. However, there was no association between avocado consumption and the risk of stroke. Additionally, replacement of half a serving daily of certain fat-containing foods (i.e., margarine, butter, egg, yogurt, cheese, processed meats) with an equivalent amount of avocado is associated with a 16% to 22% lower risk of CVD (108007).
• Cognitive function. It is unclear if consuming avocados is beneficial for improving cognitive function. Details: Preliminary clinical research in adults with overweight or obesity shows that consuming one avocado daily as part of a test meal for 12 weeks improves attentional inhibition, but not response inhibition, during cognitive testing when compared with baseline. Improvements on these tests were not reported in patients receiving an isocaloric control meal (103895). A cross-sectional study in older adults has also found that avocado consumption is associated with improvements in memory performance on immediate learning and delayed recall tests as well as global cognitive scores when compared with no avocado consumption (108013).
• Obesity. It is unclear if consuming avocados is beneficial for weight loss or prevention of weight gain. Details: Preliminary clinical research in adults with overweight or obesity shows that eating half of an avocado with lunch increases satisfaction by 23% to 26% and decreases desire to eat by 28% to 40% when compared with a control lunch with no avocado (93109). One large observational study in the same population has found that habitual consumption of avocado at an average intake of 32 grams or more daily is not associated with reductions in body weight or body mass index (BMI) over 5 years when compared with no avocado consumption. Additionally, this study suggests that while habitual avocado consumption in patients with normal weight may slightly attenuate increases in body weight and BMI, it does not seem to reduce the odds of these patients becoming overweight or developing obesity over time when compared with no avocado intake (100936). One small study in adults with overweight or obesity shows that consuming one avocado daily for 12 weeks changes abdominal adiposity distribution among females, but not males, when compared with no avocado consumption. No significant effects were observed for glucose or insulin outcomes (108008).
• Psoriasis. Topical avocado has only been evaluated in combination with other ingredients; its effect when used alone is unclear. Details: Preliminary clinical research in patients with psoriasis shows that applying a specific cream containing avocado oil and vitamin B12 (Regividerm, Regeneratio Pharma AG) 0.7 mg/gram to the affected area for 12 weeks reduces symptoms to a similar extent when compared with calcipotriol ointment (Psorcutan). The avocado combination cream also causes significantly less irritation than calcipotriol (14909). It is unclear if these effects are due to avocado, vitamin B12, or the combination. More evidence is needed to rate avocado for these uses.

(Read more about AVOCADO)

POSSIBLY EFFECTIVE

• Coronary heart disease (CHD). Supporting, but not conclusive, evidence suggests that consuming fats and oils rich in oleic acid might reduce the risk of CHD (26466,95745,98563,101821). However, the relationship between blood levels of oleic acid and risk of CHD or CVD is unclear (101832,101834,101838). In 2018, the US Food and Drug Administration (FDA) determined that it would allow a qualified health claim stating that replacing dietary fats and oils higher in saturated fat with oils containing at least 70% oleic acid may reduce the risk of CHD. To achieve this benefit, high-oleic acid containing oils should not increase total daily energy intake. The suggested daily dietary intake is about 20 grams (1.5 tablespoons) of high oleic acid oils in place of other fats and oils. These oils include olive oil, high-oleic acid sunflower oil, and high-oleic acid canola oil (98563). A meta-analysis of clinical studies shows that replacing 7.5% of energy from partially hydrogenated vegetable oils with high oleic acid sunflower oil can reduce coronary heart disease risk by about 9% to 19%. Furthermore, analysis of results from observational studies found that replacing partially hydrogenated oil with high oleic acid sunflower oil is associated with a 16% to 35% reduction in the risk of coronary heart disease events (95745). Clinical research in patients with cardiovascular disease (CVD) risk shows that taking high-oleic acid canola oil 60 grams per 3000 kcal of energy daily as part of a fixed composition diet for 4-6 weeks reduces the Framingham 10-year coronary heart disease risk scores by 6.8% compared to baseline (26466,101821). However, taking the high-oleic acid canola oil is no more effective than regular canola oil, which contains approximately 62% oleic acid (26466,101821). The relationship between blood levels of oleic acid and risk of CHD or CVD is unclear. While some population research has found that having the highest blood levels of oleic acid is associated with an increased risk of CVD when compared to having the lowest blood levels of oleic acid, other research suggests an inverse association or no association at all (101832,101834,101838). One study has found that having the highest blood levels of oleic acid is associated with a 1.4- to 2-fold increased risk of heart failure, other cardiovascular events, and all-cause mortality (101832). In contrast, another found that the highest blood levels of oleic acid is associated with a 73% reduced risk of having a stroke (101838). A third study found no association at all between plasma levels of oleic acid and risk of heart failure (101834). The clinical significance of these findings is unclear, and results should not necessarily be extrapolated to dietary oleic acid (101832). While plasma oleic acid levels seem to be a weak indirect marker of moderate to high olive oil use, it is also a weak marker of intake of butter and avian fats (101838). Furthermore, there is no clear evidence that plasma levels of oleic acid directly correlate with dietary oleic acid, especially where dietary oleic acid intake is relatively low (101832). As a non-essential fatty acid, oleic acid is endogenously synthesized in the liver from saturated fats (101832,101834,101838).
• Hypercholesterolemia. Evidence from small studies shows that consuming oils rich in oleic acid as part of the diet in place of other dietary fats may improve cholesterol levels (21698,26466,67569,101821). Preliminary clinical research in patients with hypercholesterolemia shows that consuming oleic acid as part of a high oleic sunflower oil- or high oleic canola oil-rich diet for 3-4 weeks decreases total and low-density lipoprotein (LDL) cholesterol levels by a moderate amount when compared with diets rich in palm oil, medium-chain triglycerides, or a blend of fats found in a regular Western diet (21698,67569). Other clinical research in patients with at least one cardiovascular risk factor shows that consuming oleic acid as part of high oleic acid canola oil for up to 4 weeks reduces total cholesterol by up to 9.4% and LDL cholesterol by up to 12.5% compared to baseline or a diet higher in saturated fats. However, taking the high oleic acid canola oil is no more effective than regular canola oil, also a source of oleic acid (26466,101821).

INSUFFICIENT RELIABLE EVIDENCE to RATE

• Bladder cancer. Population research has found that the highest blood levels of oleic acid are associated with a 46% decreased risk of having bladder cancer when compared to the lowest blood levels (101844). However, plasma oleic acid levels are only a weak indirect marker of dietary intake of oleic acid. As a non-essential fatty acid, oleic acid is endogenously synthesized in the liver from saturated fats (101832,101834,101838). The effect of oleic acid supplementation on bladder cancer risk is unknown.
• Breast cancer. Population research has found no association between dietary fatty acid intake, including oleic acid, and the risk of breast cancer (96528). The effect of oleic acid supplementation on breast cancer risk is unknown.
• Depression. An observational study in perimenopausal patients aged 42-52 years has found that increasing dietary intake of oleic acid is associated with an increase in depression symptom scores. The odds ratio for depressive symptoms was approximately 2-fold higher for the highest quartile of oleic acid intake when compared with the lowest quartile (108924).
• Diabetes. A small clinical trial in patients with type 2 diabetes shows that taking oleic acid as part of a low-fat diet containing 15% monounsaturated fatty acids for 3 weeks does not alter levels of total or low-density lipoprotein (LDL) cholesterol or the change in LDL oxidation when compared with taking linoleic acid as part of a low-fat diet containing 15% polyunsaturated fatty acids (101847).
• Diarrhea. Preliminary clinical research in patients with chronic diarrhea shows that taking oleic acid 1.6 or 3.2 mL before a meal reduces bowel movements over the next 24 hours by approximately 22% compared with taking no oleic acid. Intestinal transit time was also increased by 28 and 54 minutes, respectively (101848). Since the specific cause of chronic diarrhea differed among the patients included in this study, it is unclear if oleic acid is beneficial for most or only certain forms of chronic diarrhea.
• Hypertension. Preliminary clinical research in patients with central obesity and at least one other cardiovascular disease risk factor shows that taking oleic acid as high oleic acid canola oil for 4 weeks does not reduce systolic or diastolic blood pressure compared to baseline (26466).
• Obesity. Preliminary clinical research in patients with central obesity shows that taking oleic acid as high oleic acid canola oil for 4 weeks reduces abdominal fat mass by approximately 0.1 kg compared to baseline (98564). Other preliminary clinical research in patients with central adiposity and at least one other risk factor of cardiovascular disease shows that taking high oleic acid canola oil for 6 weeks reduces total and low-density lipoprotein (LDL) cholesterol by 3.4% and 5.6%, respectively, compared with a control oil lower in monounsaturated fats and higher in saturated fats (101821). However, in these studies, taking the high oleic acid canola oil is no more effective than regular canola oil, also a source of oleic acid (98564,101821). Any effect of oleic acid itself is unclear.
• Pancreatic cancer. The association between dietary oleic acid and pancreatic cancer risk is unclear. Most population research shows no association between dietary oleic acid and pancreatic cancer risk. However, one large population study has found that the highest intake of oleic acid, at least 23.7 grams daily, is associated with a 71% decreased risk of pancreatic cancer when compared with the lowest intake. The benefit is only observed in overweight or obese individuals. (101833). The effect of oleic acid supplementation on pancreatic cancer risk is unknown.
• Short bowel syndrome. A small preliminary clinical trial in patients with surgical short bowel syndrome of at least 2 years shows that taking oleic acid 3.2 mL in 50 mL of a beverage daily for 3 months does not reduce intestinal transit time or diarrhea, or improve body weight, when compared with placebo. In addition, energy absorption was reduced by 14% (101843).
• Stroke. Population research has found that highest blood levels of oleic acid are associated with a 73% reduced risk of stroke when compared with lowest blood levels of oleic acid (101838). However, plasma oleic acid levels are only a weak indirect marker of dietary oleic acid. As a non-essential fatty acid, oleic acid is endogenously synthesized in the liver from saturated fats (101832,101834,101838). The effect of oleic acid supplementation on stroke risk is unknown.
• Ulcerative colitis. Although some contradictory evidence exists, a large population study has found that, after adjusting for dietary intake of omega-3 fatty acids, highest dietary intake of oleic acid is associated with a 97% reduced odds of developing ulcerative colitis when compared with the lowest intake (101846). The effect of oleic acid supplementation on ulcerative colitis risk is unknown.

(Read more about OLEIC ACID)

LIKELY SAFE ...when the fruit is consumed in amounts commonly found in foods (668,669,670,671).

POSSIBLY SAFE ...when the oil is applied to the skin topically and appropriately, short-term. Avocado oil in combination with vitamin B12 appears to be safe when used for up to 12 weeks (14909). There is insufficient reliable information available about the safety of avocado for its other uses.

PREGNANCY AND LACTATION:
Insufficient reliable information available; avoid using in amounts exceeding those commonly found in foods.

(Read more about AVOCADO)

LIKELY SAFE ...when used orally in food amounts. Edible oils containing high amounts of oleic acid are commonly used in foods (26466,90681,94452,101821,101824,101828,101830,101838). There is insufficient reliable information available about the safety of oleic acid when used as medicine.

PREGNANCY AND LACTATION:
Insufficient reliable information available; avoid using in amounts greater than those commonly found in foods.

(Read more about OLEIC ACID)

WARFARIN (Coumadin) Interaction Rating = Moderate Be cautious with this combination. Severity = High •  Occurrence = Unlikely •  Level of Evidence = D Avocado may antagonize the anticoagulant effects of warfarin.  Details Avocado may antagonize the anticoagulant effects of warfarin; however, there has been only one case report of this interaction (667).

(Read more about AVOCADO)

(Read more about OLEIC ACID)

General ...Orally, avocado has been generally well tolerated in clinical research.
Most Common Adverse Effects:
Topically: A cream containing avocado oil in combination with vitamin B12 can cause itching.
Serious Adverse Effects (Rare):
Orally: Avocado may lead to allergic cross-sensitivity in latex sensitive patients. While rare, avocado can cause acute food protein-induced enterocolitis syndrome (FPIES), a food hypersensitivity reaction characterized by excessive vomiting and diarrhea.

Dermatologic ...Topically, a cream containing avocado oil in combination with vitamin B12 can cause itching when applied initially, but itching appears to diminish with continued use (14909).

Gastrointestinal ...Orally, avocado can cause acute food protein-induced enterocolitis syndrome (FPIES). This is a rare, delayed, non-IgE-mediated gastrointestinal food hypersensitivity reaction most often reported in infants and young children. Symptoms of FPIES include excessive vomiting within 1-4 hours of avocado consumption and diarrhea. Treatment is generally supportive in nature, including oral or intravenous rehydration, along with avoidance of avocado (100938).

Immunologic ...Orally, avocado may lead to type I hypersensitivity reactions in people who are allergic to latex (6197,7853,25216,33248,33253,33254). While rare, avocado can also cause acute food protein-induced enterocolitis syndrome (FPIES). This is a delayed, non-IgE-mediated gastrointestinal food hypersensitivity reaction most often reported in infants and young children. Symptoms of FPIES include excessive vomiting within 1-4 hours of avocado consumption and diarrhea. Many infants and children who experience FPIES after eating avocado will have the same reaction to other foods, such as milk, oat, and rice (100938).

(Read more about AVOCADO)

General ...Orally, oleic acid generally well tolerated when used as part of oils and fats in the diet (26466,90681,94452,101821,101824,101828,101830,101838). Temporary burning in the mouth or throat has occurred in some patients (101848).

Gastrointestinal ...Orally, oleic acid has caused temporary burning in the mouth or throat in some patients in one clinical study (101848).

(Read more about OLEIC ACID)