Papoutsi, Z., E. Kassi, I. Chinou, M. Halabalaki, L.A. Skaltsounis, P. Moutsatsou, 2008. Walnut extract (Juglans regia L.) and its component ellagic acid exhibit anti-inflammatory activity in human aorta endothelial cells and osteoblastic activity in the cell line KS483. British Journal of Nutrition. 99(4):715-22.
Epidemiological studies suggest that the incidence of CVD and postmenopausal osteoporosis is low in the Mediterranean area, where herbs and nuts, among others, play an important role in nutrition. In the present study, we sought a role of walnuts (Juglans regia L.) in endothelial and bone-cell function. As the endothelial cell expression of adhesion molecules has been recognised as an early step in inflammation and atherogenesis, we examined the effect of walnut methanolic extract and ellagic acid, one of its major polyphenolic components (as shown by HPLC analysis), on the expression of vascular cell adhesion molecule (VCAM)-1 and intracellular adhesion molecule (ICAM)-1 in human aortic endothelial cells. After incubating the cells with TNF-α (1 ng/ml) in the absence and in the presence of walnut extract (10–200 µg/ml) or ellagic acid (10-7–10-5 M), the VCAM-1 and ICAM-1 expression was quantified by cell-ELISA. We further evaluated the effect of walnut extract (10–50 mg/ml), in comparison with ellagic acid (10-9–10-6 M), on nodule formation in the osteoblastic cell line KS483.Walnut extract and ellagic acid decreased significantly the TNF-a-induced endothelial expression of both VCAM-1 and ICAM-1 (P < 0.01; P < 0.001). Both walnut extract (at 10–25µg/ml) and ellagic acid (at 10-9–10-8 M) induced nodule formation in KS483 osteoblasts. The present results suggest that the walnut extract has a high anti-atherogenic potential and a remarkable osteoblastic activity, an effect mediated, at least in part, by its major component ellagic acid. Such findings implicate the beneficial effect of a walnut-enriched diet on cardioprotection and bone loss.
Hardman, W.E., G. Ion, 2008. Suppression of implanted MDA-MB 231 human breast cancer growth in nude mice by dietary walnut. Nutrition and Cancer. 60:5,666-674.
Walnuts contain components that may slow cancer growth including omega 3 fatty acids, phytosterols, polyphenols, carotenoids, and melatonin. A pilot study was performed to determine whether consumption of walnuts could affect growth of MDA-MB 231 human breast cancers implanted into nude mice. Tumor cells were injected into nude mice that were consuming an AIN-76A diet slightly modified to contain 10% corn oil. After the tumors reached 3 to 5 mm diameter, the diet of one group of mice was changed to include ground walnuts, equivalent to 56 g (2 oz) per day in humans. The tumor growth rate from Day 10, when tumor sizes began to diverge, until the end of the study of the group that consumed walnuts (2.9 ± 1.1 mm3/day; mean ± standard error of the mean) was significantly less (P < 0.05, t-test of the growth rates) than that of the group that did not consume walnuts (14.6 ± 1.3 mm3/day). The eicosapentaenoic and docosahexaenoic acid fractions of the livers of the group that consumed walnuts were significantly higher than that of the group that did not consume walnuts. Tumor cell proliferation was decreased, but apoptosis was not altered due to walnut consumption. Further work is merited to investigate applications to cancer in humans.
Zazpe, I.A. Sanchez-Tainta, R. Estruch, R.M. Lamuela-Raventos, H. Schröder, J. Salas-Salvado, D. Corella, M. Fiol, E. Gomez-Gracia, F. Aros, E. Ros, V. Ruíz-Gutierrez, P. Iglesias, M. Conde-Herrera, M.A. Martinez-Gonzalez, 2008. A large randomized individual and group intervention conducted by registered dietitians increased adherence to Mediterranean-type diets: the PREDIMED study. J Am Diet Assoc. 108:7 1134-1143.
Objective: To assess the effectiveness of an intervention aimed to increase adherence to a Mediterranean diet. Design: A 12-month assessment of a randomized primary prevention trial. Subjects/settings: One thousand five hundred fifty-one asymptomatic persons aged 55 to 80 years, with diabetes or ≥3 cardiovascular risk factors. Intervention: Participants were randomly assigned to a control group or two Mediterranean diet groups. Those allocated to the two Mediterranean diet groups received individual motivational interviews every 3 months to negotiate nutrition goals, and group educational sessions on a quarterly basis. One Mediterranean diet group received free virgin olive oil (1L/week), the other received free mixed nuts (30 g/day). Participants in the control group received verbal instructions and a leaflet recommending the National Cholesterol Education Program Adult Treatment Panel III dietary guidelines. Main outcome measures: Changes in food and nutrient intake after 12 months. Statistical analyses: Paired t tests (for within-group changes) and analysis of variance (for between-group changes) were conducted. Results: Participants allocated to both Mediterranean diets increased their intake of virgin olive oil, nuts, vegetables, legumes, and fruits (P<0.05 for all within- and between-group differences). Participants in all three groups decreased their intake of meat and pastries, cakes, and sweets (P<0.05 for all). Fiber, monounsaturated fatty acid, and polyunsaturated fatty acid intake increased in the Mediterranean diet groups (P<0.005 for all). Favorable, although nonsignificant, changes in intake of other nutrients occurred only in the Mediterranean diet groups. Conclusions: A 12-month behavioral intervention promoting the Mediterranean diet can favorably modify an individual’s overall food pattern. The individual motivational interventions together with the group sessions and the free provision of high-fat and palatable key foods customary to the Mediterranean diet were effective in improving the dietary habits of participants in this trial.
Salas-Salvadó, J., A. Garcia-Arellano , R. Estruch, F. Marquez-Sandoval , D. Corella, M. Fiol , E. Gómez-Gracia, E. Viñoles , F. Arós, C. Herrera, C. Lahoz, J. Lapetra, J.S. Perona, D. Muñoz-Aguado, M.A. Martínez-González, E. Ros; for the PREDIMED Investigators, 2008. Components of the Mediterranean-type food pattern and serum inflammatory markers among patients at high risk for cardiovascular disease. European Journal of Clinical Nutrition. 62, 651-659.
Objective: To evaluate associations between components of the Mediterranean diet and circulating markers of inflammation in a large cohort of asymptomatic subjects at high risk for cardiovascular disease. Subjects/Methods: A total of 339 men and 433 women aged between 55 and 80 years at high cardiovascular risk because of presence of diabetes or at least three classical cardiovascular risk factors, food consumption was determined by a semi-quantitative food frequency questionnaire. Serum concentrations of high-sensitivity C-reactive protein (CRP) were measured by immunonephelometry and those of interleukin-6 (IL-6), intracellular adhesion molecule-1 (ICAM-1) and vascular cell adhesion molecule-1 (VCAM-1) by enzyme-linked immunosorbent assay. Results: After adjusting for age, gender, body mass index, diabetes, smoking, use of statins, non-steroidal anti-inflammatory drugs and aspirin, a higher consumption of fruits and cereals was associated with lower concentrations of IL-6 (P for trend 0.005;both). Subjects with the highest consumption of nuts and virgin olive oil showed the lowest concentrations of VCAM-1, ICAM-1, IL-6 and CRP; albeit only for ICAM-1 was this difference statistically significant in the case of nuts (for trend 0.003) and for VCAM-1 in the case of virgin olive oil (P for trend 0.02). Participants with higher adherence to the Mediterranean-type diet did not show significantly lower concentrations of inflammatory markers (P<0.1 for VCAM-1 and ICAM-1).
Mattes, R.D., P.M. Kris-Etherton, G.D. Foster, 2008. Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. J. Nutr. 138: 1741S-1745S.
Nuts (ground and tree) are rich sources of multiple nutrients and their consumption is associated with health benefits, including reduced cardiovascular disease risk. This has prompted recommendations to increase their consumption. However, they are also high in fat (albeit largely unsaturated) and are energy dense. The associations between these properties, positive energy balance, and body weight raise questions about such recommendations. This issue is addressed through a review of the literature pertaining to the association between nut consumption and energy balance. Epidemiological studies document an inverse association between the frequency of nut consumption and BMI. Clinical trials reveal little or no weight change with inclusion of various types of nuts in the diet over 1-6 mo. Mechanistic studies indicate this is largely attributable to the high satiety property of nuts, leading to compensatory responses that account for 65-75% of the energy they provide. Limited data suggest chronic consumption is associated with elevated resting energy expenditure resulting in dissipation of another portion of the energy they provide. Additionally, due to poor bioaccessibility, there is limited efficiency of energy absorption from nuts. Collectively, these mechanisms offset much of the energy provided by nuts. The few trials contrasting weight loss through regimens that include or exclude nuts indicate improved compliance and greater weight loss when nuts are permitted. This consistent literature suggests nuts may be included in the diet, in moderation, to enhance palatability and nutrient quality without posing a threat for weight gain.
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USDA, ERS, June 2008. Almonds Lead Increase in Tree Nut Consumption. Amber Waves.http://www.ers.usda.gov/AmberWaves/June08/Findings/Almonds.htm
Americans increased their consumption of tree nuts by 45 percent between the mid-1990s and mid-2000s, with almonds being among the favorites. Promotional programs that advertise the nutritional value of nuts, including beneficial levels of vitamin E and omega fatty acids, have likely contributed to the upswing in per capita nut consumption. The trend toward healthier eating has also played a role, along with the increasing popularity of Mediterranean and Middle Eastern foods that contain nuts. Strong domestic and international demand for U.S.-grown tree nuts has helped keep prices up despite increased production.
Ros, E., 2008. Nuts: consumption, composition, health benefits and safety. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 3, No. 070
Nuts are nutrient-dense foods rich in unsaturated fatty acids; most nuts contain monounsaturated fatty acids, whereas walnuts are rich in both n-6 (linoleic acid) and n-3 (a-linolenic acid) polyunsaturated fatty acids. The complex matrices of nuts contain many bioactive compounds: vegetable protein (including L-arginine, the amino acid precursor of nitric oxide the endogenous vasodilator), fiber, minerals, tocopherols and phytochemicals, such as phytosterols and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiological studies have consistently associated frequent nut intake with a reduced incidence of coronary heart disease. Decreased rates of sudden cardiac death and diabetes development in association with nut consumption have also been reported. Many small feeding trials have clearly demonstrated that intake of all kinds of nuts has a cholesterol-lowering effect, even in the context of healthy diets. There are emerging evidences that nut consumption has a positive effect on oxidative stress, inflammation and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Thus, it is clear that nuts beneficially impact cardiovascular risk factors beyond cholesterol lowering. Contrary to expectations, epidemiological studies and clinical trials suggest that regular consumption of nuts is unlikely to contribute to obesity or increase the risk of diabetes. Safety concerns are limited to the infrequent occurrence of nut allergy in children. In conclusion, nuts are densely packaged nutrients with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets.
King, J.C., J. Blumberg, L. Ingwersen, M. Jenab, K.L. Tucker, 2008. Tree nuts and peanuts as components of a healthy diet. J. Nutr. 138: 1736S-1740S.
Nuts have been part of the diet for thousands of years. In 2003, a Qualified Health Claim was approved, stating that eating 1.5 oz (42 g) of nuts per day may reduce the risk of heart disease. Usual intakes fall short of this recommendation. About one-third of Americans report consuming nuts (tree nuts or peanuts) on any one day. Seven percent of Europeans report eating nuts, but the amount eaten by European nut consumers (31 g/d) is larger than that of Americans (21 g/d). Nuts are an excellent source of vitamin E and magnesium. Individuals consuming nuts also have higher intakes of folate, β-carotene, vitamin K, lutein+zeaxanthin, phosphorus, copper, selenium, potassium, and zinc per 1000 kcal. Regular nut consumption increases total energy intake by 250 kcal/d (1.05 MJ/d), but the body weight of nut consumers is not greater than that of nonconsumers. Nuts are an excellent source of phytochemicals (phytosterols, phenolic acids, flavonoids, stilbenes, and carotenoids). The total phenolic constituents probably contribute to the total antioxidant capacity of nuts, which is comparable to broccoli and tomatoes. To improve guidance on the use of nuts in the diet, the position of nuts in typical food patterns needs to be addressed. The 2005 MyPyramid includes nuts in the meat and beans group. Yet, nuts are rarely consumed as meat substitutes. Because 60% of the nuts consumed in the U.S. are eaten as snacks, emphasizing their use as a healthy snack may be more effective than inclusion within a food group.
Davis, P.A., M. Jenab, J.P. Vanden Heuvel, T. Furlong, S. Taylor, 2008. Tree nut and peanut consumption in relation to chronic and metabolic diseases including allergy. J. Nutr. 138: 1757S-1762S.
The New and Emerging Research session highlighted the emerging understanding of both the positive and negative effects of nuts consumption on health. The limited nature of both experimental and epidemiological evidence for positive relationship(s) between nut intake and health were noted. Study inconsistency and limitations, particularly survey methodology, were explored. Recent results from epidemiologic studies indicating a potential negative association between nut and seed intake and cancer risk were reviewed. The ability of walnuts to reduce endothelin suggests an interesting biochemical mechanism of nut action that may affect other endothelin-associated diseases, which should be further explored. The effects of nuts and their constituents on a nuclear receptor screen (PPAR, β/, , LXR, β, RXR, β, , PXR, and FXR) have been explored. Nut allergenicity and approaches necessary to minimize this effect were also described. In contrast to the positive effects, nut allergies present tree nut-allergic consumers with health challenges. The Food Allergy and Anaphylaxis Network stressed the importance of ensuring that consumers with food allergies have legible, accurate food labels. The Food Allergen Labeling and Consumer Protection Act has engendered precautionary, worst-case allergen scenario labeling statements with unknown benefits to consumer health. Issues of cross-contamination due to shared equipment and shared facilities highlighted the need to rely on allergen control programs that use ELISA technology and have increased understanding of nut allergens. Ultimately, to maximize the positive benefits of nuts, the consumer must be provided with all the information required to make an informed choice.
Aranceta, J., C.P. Rodrigo, A. Naska, V.R. Vadillo, A. Trichopoulou, 2006. Nut consumption in Spain and other countries. British Journal of Nutrition. 96, Suppl. 2, S3-S11
In countries of the Mediterranean region, nuts have been consumed in moderate quantities since ancient times. Epidemiological studies show lower risk of cardiovascular diseases in populations with frequent nut consumption, independent from other dietary components. This article assesses nut consumption in Spain and other countries using different sources of data collected at the country, household or individual levels. The per capita consumption of nuts in Spain in 2001 was 7.9 g/person/d. The varieties most widely consumed are walnuts, almonds, hazelnuts and peanuts. Results of the eVe study estimate an average nut consumption in the Spanish population aged 25-60 years of 3.3 g/person/d. No significant statistical differences were observed between men and women. Consumption is higher in men aged between 35 and 44 years (4.5 g/d) and in women aged between 45 and 54 years (3.5 g/d). In the population of 2-24 years, according to the enKid study, nut consumption is estimated at 4.9±18.5 g/person per d. The age group with the highest consumption is teenagers between 14 and 17 years. The northeastern, northern and eastern regions of Spain show the highest consumption. According to FAO balance sheets, in 2001, Lebanon (16.5 kg/person per year) and Greece (11.9 kg/person per year) were the countries in the Mediterranean region with the highest consumption of nuts, followed by Spain (7.3 kg/person per year), Israel and Italy.
