Peanuts and nine tree nuts (specifically almonds, Brazil nuts, cashew nuts, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts) received a qualified health claim from the FDA in July 2003 linking them with reducing cholesterol and heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
"Nearly a year later, walnuts got their own, though greatly watered-down, claim: "Supportive but not conclusive research shows that eating 1.5 ounces per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.
"The claims are slowly paying
off. "More food companies than ever are now trying to enhance the
nutritional profile of their products with the addition of almonds," says Harbinder Mann,
technical director of the Almond Board pf California.
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Mann reports that more recent clinical research developed subsequent to securing the FDA claim supports the role of almonds as a food that can lower cholesterol. Mann indicated flavonoids and vitamin E are thought to be responsible for the cholesterol-lowering abilities.
Research at Tufts University suggests synergism from the flavonoids found primarily in almond skins with vitamin E in the almond meat in preventing LDL cholesterol from being oxidized. Oxidization apparently makes "bad" cholesterol stickier and more likely to clog arteries.
Not surprisingly, the
almond industry is doing its part to raise awareness of the importance of
flavonoids in almond skins and promote
their application in foods. Almond bran
powder is expected soon as a new offering for enhancing the fiber content,
nutritional profile and flavor of foodservice fare.
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