Avocado oil, a cooking oil pressed from avocado fruit, serves mainly as a heat-stable substitute for butter and other saturated fats, expected to lower cholesterol. That benefit is borrowed from studies of other plant oils and the whole fruit; the oil itself has only a handful of small human studies. Much oil sold is stale or mixed with cheaper oils, so product choice largely decides whether any benefit arrives. (Full Review)
| Marker | Target | Why |
|---|---|---|
| LDL cholesterol | <100 mg/dL (<70 mg/dL in high-risk longevity practice) | Main expected change |
| ApoB | <80 mg/dL (<60 mg/dL often targeted) | Counts artery-clogging particles |
| Triglycerides | <100 mg/dL | Tracks energy balance and fat-type effects |
| HDL cholesterol | 50–80 mg/dL | Context for lipid ratio |
| Fasting insulin | 2–6 µIU/mL | Early insulin-resistance signal |
| HbA1c | <5.4% | Long-term glucose control |
| Fasting glucose | Personal baseline reference | Paired with HbA1c |
| hs-CRP | <1.0 mg/L | Low-grade inflammation |
| Body weight and waist circumference | No weight gain | Success means lower LDL cholesterol or ApoB without weight gain |
| INR (warfarin users only) | Individual therapeutic target, usually 2.0–3.0 | Detects avocado-related loss of anticoagulation |
| Avocado-specific IgE (latex allergy) | Before regular use | Identifies cross-reactivity |
| Skin or plasma carotenoids | No established target; change from own baseline | Confirms improved carotenoid uptake |
Cadence: Baseline before switching to avocado oil as the main cooking fat; lipids, ApoB and weight repeated at 6–8 weeks, then every 6–12 months alongside routine checkups; INR rechecked within 1–2 weeks of any major change in avocado intake.