Small changes in snacking behavior: the potential impact on CVD mortality
OBJECTIVE: To examine the potential public health impact on CHD and stroke mortality of replacing one 'unhealthy' snack with one 'healthy' snack per person; per day; across the UK population. METHODS: Nutritional information was obtained for different 'unhealthy' (such as crisps; chocolate bars; cakes and pastries) and 'healthy' snack products (such as fresh fruit; dried […]
Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts
Black aspergilli are the main fungal contaminants in pistachio nuts. Ochratoxin A (OTA) production has been repeatedly reported in Aspergillus section Nigri; OTA has been occasionally detected in pistachio nuts in high concentrations. The aim of this study was to develop suitable validated models to predict the growth and OTA production boundaries by an Aspergillus […]
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 […]
Second International Nuts and Health Symposium; 2007: Introduction
Biochemical Characterization of Soluble Proteins in Pecan [Carya illinoinensis (Wangenh.) K. Koch]
Pecans (cv. Desirable) contained approximately 10% protein on a dry weight basis. The minimum nitrogen solubility (5.9-7.5%) at 0.25-0.75 M trichloroacetic acid represented the nonprotein nitrogen. Among the solvents assessed for protein solubilization; 0.1 M NaOH was the most effective; while borate saline buffer (pH 8.45) was judged to be optimal for protein solubilization. The […]
Release of protein; lipid; and vitamin E from almond seeds during digestion
The evaluation of the bioaccessibility of almond nutrients is incomplete. However; it may have implications for the prevention and management of obesity and cardiovascular disease. This study quantified the release of lipid; protein; and vitamin E from almonds during digestion and determined the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural […]
Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality
Oil content and fatty acid composition were determined for two years in the kernel oil of eight cultivars and 47 advanced self-compatible almond genotypes developed in an almond breeding program. Considerable variation between genotypes was found for all parameters. Oil content ranged from 48% to 67% of the total kernel dry weight but was consistent […]
Aspergillus nomius; an important aflatoxin producer in Brazil nuts?
The relation between aflatoxin B1 and G1 was examined in samples from 199 aflatoxin contaminated lots of in-shell Brazil nut imported to Europe. In most of the samples; the relation between B1 and G1 were approximately 50/50 indicating that the major responsible aflatoxin producing fungi cannot be Aspergillus flavus; which produces solely B aflatoxins. Fungal […]