Tree Nut and Peanut Consumption in Relation to Chronic and Metabolic Diseases Including Allergy

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 […]

Tree Nuts and Peanuts as Components of a Healthy Diet

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) […]

Impact of Peanuts and Tree Nuts on Body Weight and Healthy Weight Loss in Adults

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 […]

The Role of Tree Nuts and Peanuts in the Prevention of Coronary Heart Disease: Multiple Potential Mechanisms

Epidemiologic and clinical trial evidence has demonstrated consistent benefits of nut and peanut consumption on coronary heart disease (CHD) risk and associated risk factors. The epidemiologic studies have reported various endpoints; including fatal CHD; total CHD death; total CHD; and nonfatal myocardial infarct. A pooled analysis of 4 U.S. epidemiologic studies showed that subjects in […]

Possible Benefit of Nuts in Type 2 Diabetes

Nuts; including peanuts; are now recognized as having the potential to improve the blood lipid profile and; in cohort studies; nut consumption has been associated with a reduced risk of coronary heart disease (CHD). More recently; interest has grown in the potential value of including nuts in the diets of individuals with diabetes. Data from […]

Oxidative Stability of Tree Nut Oils

The oxidative stability of selected tree nut oils was examined. The oils of almond; Brazil nut; hazelnut; pecan; pine nut; pistachio; and walnut were extracted using two solvent extraction systems; namely; hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree nut type examined (pine nut had the highest oil content; […]

Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus avellana L.) during growth; harvest; drying and storage: A 3-year study

The levels aflatoxins in Turkish hazelnuts have been monitored over a 3-years period (2002-2004). Periodical sampling was made in 72 different orchards at different locations representative of the hazelnut-growing areas and post-harvest applications. Various parameters (aflatoxins; water activity; moulds) were analysed and environmental conditions (temperature and relative humidity) recorded during growing and at different stages […]

Chemical composition; and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work; three hazelnut cultivars (cv. Daviana; Fertille de Coutard and M. Bollwiller) produced in Portugal; were characterized in respect to their chemical composition; antioxidant potential and antimicrobial activity. The samples were analysed […]

A survey of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities over a period of 3 years

There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate […]