Avocado

Why This Rating?

Avocados contain healthy fats but are high in overall fat content (15g per 100g). While the fats are beneficial, portion control is critical. Limit to 1/4 avocado per serving and monitor your tolerance.

Avocado presents a unique challenge for pancreatitis patients because while it is a nutritious whole food, it is essentially a ball of fat. Preparation is less about cooking and more about strict portion control and modification. Do not eat avocado whole or in large guacamole servings. The best way to prepare avocado is to slice it very thinly so you can visually see exactly how much you are consuming. Another technique is to mash a small amount (1 tablespoon) with lime juice and a pinch of salt to use as a spread on toast, replacing butter or mayonnaise. This allows you to get the creamy texture and flavor satisfaction without consuming the 20g+ of fat found in a whole fruit. Avoid cooking avocado (like fried avocado wedges) as this usually involves added oils or batters. If you are adding it to a salad, cut it into tiny cubes and disperse them well so you get a taste in every few bites without needing a large quantity. Always season well with acid (lemon, lime, vinegar) or herbs, as this boosts flavor without adding fat.

Portion control is the single most important factor when eating avocado with pancreatitis. A standard serving size for a healthy person might be half an avocado, but for someone with pancreatitis, this is likely too dangerous (containing roughly 15g of fat). A safe starting portion is typically 1/8th to 1/4th of a medium avocado, which provides about 3.5g to 7g of fat. This should be treated as your primary fat source for that meal, meaning you should not combine it with other fats like olive oil or nuts. Frequency should be limited; it is safer to eat this 2-3 times a week rather than every day, especially if you are still determining your personal tolerance levels. If you experience any heaviness, bloating, or pain after eating it, cut the portion in half or eliminate it entirely until you are more stable.

Buy avocados that are firm if you plan to use them later, or slightly soft to the touch (yielding to gentle pressure) if you plan to eat them immediately. Avoid avocados with loose skin or deep indentations. Since you will likely only eat a small portion at a time, storage is critical. Leave the pit in the unused half, squeeze lemon juice over the exposed flesh, and wrap it tightly in plastic wrap (pressing the wrap against the surface) to prevent browning. Store in the fridge.