A new study, recently published in the Journal of the American Heart Association, evaluated the association of changes in consumption of total and specific types of nuts and the subsequent risk of incident cardiovascular disease (CVD) in US men and women.

This study, recently published in the European Journal of Clinical Nutrition, examined the association of legume and nut consumption with depression, anxiety and psychological distress in Iranian adults.

A recent study, published in the journal Public Health Nutrition[1], revealed that 40% of Australians were found to be ‘nut consumers’, but just 2% ate the recommended 30 g of nuts a day (about a handful); the other 60% did not report eating any nuts.

Researchers from the University of Science and Technology of Wuhan, China, conducted this meta-analysis, published in the journal Cancer Epidemiology, Biomarkers & Prevention, in which they evaluated the relationship between nut consumption and risk of cancer.

A newly published book by CRC Press provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. Entitled Health Benefits of Nuts and Dried Fruits, the book summarizes the current state of knowledge in key research areas and presents ideas for future research.

Oxidative stress and inflammation play important roles in the aging process and many age-related diseases.

This review, recently published in the journal Food Chemistry, provides an overview of recent findings on bioactive constituents, health claims, and health benefits of nuts and dried fruits.

On January 31, 2020, the U.S. Food and Drug Administration approved the first treatment for peanut allergy, named Palforzia.

This study, recently published in The Journal of Nutrition, examined between-diet gut bacterial differences in individuals at increased cardiovascular risk following diets that replaced saturated fatty acids (SFAs) with walnuts or vegetable oils.