Rainey, C., L. Nyquist, 1997. Nuts – nutrition and health benefits of daily use. Nutrition Today. 32(4):157-63.
This article about the nutritive value and uses of nuts is part of a series on fruits, vegetables, and nuts and their place in the American diet.
Jenkins, D.J.A., D.G. Popovich, C.W.C. Kendall, E. Vidgen, N. Tariq, T.P.P. Ransom, T.M.S. Wolever, V. Vuksan, C.C. Mehling, D.L. Boctor, C. Bolognesi, J. Huang, R. Patten, 1997. Effect of a diet high in vegetables, fruit, and nuts on serum lipids. Metabolism. 46(5):530-7.
We assessed the effect of a diet high in leafy and green vegetables, fruit, and nuts on serum lipid risk factors for cardiovascular disease. Ten healthy volunteers (seven men and three women aged 33 +/- 4 years [mean +/- SEM]; body mass index, 23 +/- 1 kg/m2) consumed their habitual diet (control diet, 29% +/- 2% fat calories) and a diet consisting largely of leafy and other low-calorie vegetables, fruit, and nuts (vegetable diet, 25% +/- 3% fat calories) for two 2-week periods in a randomized crossover design. After 2 weeks on the vegetable diet, lipid risk factors for cardiovascular disease were significantly reduced by comparison with the control diet (low-density lipoprotein [LDL] cholesterol, 33% +/- 4%, P < .001; ratio of total to high-density lipoprotein [HDL] cholesterol, 21% +/- 4%, P < .001; apolipoprotein [apo] B:A-I, 23% +/- 2%, P < .001; and lipoprotein (a) [Apo (a)], 24% +/- 9%, P = .031). The reduction in apo B was related to increased intakes of soluble fiber (r = .84, P = .003) and vegetable protein (r = -.65, P = .041). On the vegetable compared with the control diet, the reduction in total serum cholesterol was 34% to 49% greater than would be predicted by differences in dietary fat and cholesterol. A diet consisting largely of low-calorie vegetables and fruit and nuts markedly reduced lipid risk factors for cardiovascular disease. Several aspects of such diets, which may have been consumed early in human evolution, have implications for cardiovascular disease prevention.
Bruce, B., G.A. Spiller, J.W. Farquhar, 1997. Effects of a plant-based diet rich in whole grains, sun-dried raisins and nuts on serum lipoproteins. Veg Nutr. 1(2):58-63.
After four weeks of a diet rich in whole grains, sun-dried raisins and nuts, researchers saw an improvement in total and LDL cholesterol levels in 15 adults with elevated blood lipids. Both improved colon function and increased feelings of fullness were also seen with this plant-based diet containing unrefined, minimally processed foods. Further research is needed to identify additional positive effects of this diet on heart disease risk factors.
Bruce, B., G.A. Spiller, 1997. Nuts and healthy diets. Veg Nutr: An Int J. 1(1):12-16.
Since ancient times, nuts and seeds have been considered healthful foods worldwide. This paper looks at the history and composition of a variety of nuts, and their effects on health, particularly heart disease. According to the authors, “nuts are an under-recognized and under-consumed food in modern diets.” Nuts provide a variety of nutrients and can play an important role in the diet, especially for those who are eating a more plant-based diet.
Appel, L.J., et al., 1997. A clinical trial of the effects of dietary patterns on blood pressure. NEJM.336:1117-24.
Background It is known that obesity, sodium intake, and alcohol consumption influence blood pressure. In this clinical trial, Dietary Approaches to Stop Hypertension, we assessed the effects of dietary patterns on blood pressure. Methods We enrolled 459 adults with systolic blood pressures of less than 160 mm Hg and diastolic blood pressures of 80 to 95 mm Hg. For three weeks, the subjects were fed a control diet that was low in fruits, vegetables, and dairy products, with a fat content typical of the average diet in the United States. They were then randomly assigned to receive for eight weeks the control diet, a diet rich in fruits and vegetables, or a “combination” diet rich in fruits, vegetables, and low-fat dairy products and with reduced saturated and total fat. Sodium intake and body weight were maintained at constant levels. Results At base line, the mean (±SD) systolic and diastolic blood pressures were 131.3±10.8 mm Hg and 84.7±4.7 mm Hg, respectively. The combination diet reduced systolic and diastolic blood pressure by 5.5 and 3.0 mm Hg more, respectively, than the control diet (P<0.001 for each); the fruits-and-vegetables diet reduced systolic blood pressure by 2.8 mm Hg more (P<0.001) and diastolic blood pressure by 1.1mm Hg more (P=0.07) than the control diet. Among the 133 subjects with hypertension (systolic pressure, ≥140 mm Hg; diastolic pressure, ≥90 mm Hg; or both), the combination diet reduced systolic and diastolic blood pressure by 11.4 and 5.5 mm Hg more, respectively, than the control diet (P<0.001 for each); among the 326 subjects without hypertension, the corresponding reductions were 3.5 mm Hg (P<0.001) and 2.1 mm Hg (P=0.003). Conclusions A diet rich in fruits, vegetables, and low-fat dairy foods and with reduced saturated and total fat can substantially lower blood pressure. This diet offers an additional nutritional approach to preventing and treating hypertension.
American Institute for Cancer Research, 1997. World Cancer Research Fund. Food, nutrition and the prevention of cancer: a global perspective. Nuts and Seeds. 450-1.
Since the early ‘80s, a number of expert reports have reviewed the literature on diet and cancer and made recommendations designed to reduce the risk of cancer. The report, of which this is a summary, builds on that earlier work. The experts recommend that populations consume nutritionally adequate and varied diets, based primarily on foods of plant origin. They specifically recommend that the public choose predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods. The report notes, “While there are as yet no useful epidemiological data on nuts and seeds, it is biologically plausible that diets high in specific nuts and seeds or these foods as a whole, protect against cancers.”
Altman, D.R., L.T. Chiaramonte, 1996. Public perception of food allergy. J Allergy Clin Immunol. 97(6):1247-1251.
BACKGROUND: Although studies that use the double-blind placebo-controlled food challenge suggest that the prevalence of food allergy is about 2%, public belief in food allergy appears to be considerably higher. OBJECTIVE: The study was undertaken to determine the magnitude and features of the American public’s belief in food allergy by surveying a large, demographically balanced population. METHODS: A simple question about food allergy was incorporated into a broad, self-reported, mailed consumer questionnaire. Five thousand demographically representative American households were surveyed by means of quota sample in 1989, 1992, and 1993. RESULTS: The response rates were 79%, 75%, and 74%, respectively. Of responding households, 16.2%, 16.6%, and 13.9%, respectively, reported an average of 1.17 household members with food allergy. Individuals reported to be allergic to foods were more likely to be female, particularly adult women. Male individuals with reported food allergy tended to be young, whereas no such skew was noted among female subjects. Geographic differences were observed in reported food allergy, with the highest rate in the Pacific region. Milk and chocolate were the individual foods most frequently implicated in food allergy. Trends were consistent over the period studied. CONCLUSIONS: Perceived food allergy is widespread and persistent. The characteristics and demographic patterns of this belief are not reflective of known food allergy epidemiology derived from studies in which the double-blind placebo-controlled food challenge is used.
Sabaté J., D.G. Hook. Almonds, walnuts, and serum lipids. In: Spiller, G.A. Handbook of Lipids in Human Nutrition. New York, NY: CRC Press, Inc.; 1996.
This chapter reviews human studies that look at the effects of whole almonds and walnuts on blood lipid levels. Although each of the studies differ in methodology, the overriding consensus is that almonds, walnuts, and possibly other nuts with a similar nutrient composition, have a cholesterol lowering effect. The protective effect of nuts on coronary heart disease may be due to their fatty acid composition (mostly unsaturated fats) and other components in nuts.
Dreher, M. L., Maher, C. V., Kearney, P. 1996. The traditional and emerging role of nuts in healthful diets. Nutrition Reviews 54:241.
Throughout history, nuts have been a staple food providing energy, protein, essential fatty acids, vitamins, and minerals. Today, nuts are classified as part of the USDA Food Guide Pyramid’s Meat/ Meat Alternate Group. Foods in this group contribute protein as well as important vitamins and minerals to the diet. Nuts are also being studied for their potential health benefits. Research suggests that there may be a connection between frequent nut consumption and a reduced incidence of coronary heart disease. Thus, tradition and promising scientific evidence combine to support the role of nuts in healthful eating.
Hopper, K., B. Lampi, E. O’Grady, 1994. Biotin content in vegetables and nuts available on the Canadian market. Food Research International. 27:495-7.
Biotin levels were determined in four different samples of vegetables and nuts available on the Canadian market by microbiological assay with Lactobacillus plantarum ATCC 8014. The mean total biotin levels for the different vegetables ranged from 0·2 to 8·4 μg/100 g and for the different nuts from 0·7 to 91·1 μg/100 g. The data for biotin levels in the different vegetables and nuts provide additional information for improving the data base for biotin in the Canadian Nutrient File.
