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Too much olive oil and avocados increase risk of liver disease and diabetes, new study warns

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EXCESSIVE amounts of ‘good fats’ such as those found in olive oil and avocados may lead to fatty liver disease and increase the risk of diabetes and hypertension, a new study has warned.

Researchers from America’s University of California San Francisco have discovered that a diet high in monounsaturated fat, combined with high starch content, caused the most severe fatty liver disease, a risk factor for metabolic disorders.

Researchers emphasised that simply counting calories does not guarantee a healthy diet.

They paired a fat, saturated or monounsaturated, with a carbohydrate, sucrose or starch, to create four different high-calorie diets in mice.

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