The Bacteriological Quality of Retail-Level Peanut; Almond; Cashew; Hazelnut; Brazil; and Mixed Nut Kernels Produced in Two Australian Nut-Processing Facilities over a Period of 3 Years
An investigation of the bacteriological quality of ready-to-eat peanuts; almonds; cashews; hazelnuts; and Brazil nuts processed in two Australian nut-processing facilities was performed over a period of 3 years. A total of 564 ready-to-eat retail packs were analyzed for aerobic plate count (APC); Salmonella; coagulase-positive staphylococci; Listeria monocytogenes; and Escherichia coli. Of these samples; 343 […]
The influence of roasting; pasteurization; and storage on the polyphenol content and antioxidant capacity of California almond skins
Polyphenols and antioxidant activity of skins from California almonds subjected to roasting; pasteurization; and storage were determined by LC-MS quantification; total phenols (TP); and ferric reducing antioxidant power (FRAP). Pasteurization did not significantly change TP; FRAP; or flavonoids and phenolic acids (FP). Roasted almonds had 26% less TP and 34% less FRAP than raw; but […]
Nutritional recommendations for preventing coronary heart disease in women: Evidence concerning whole foods and supplements
AIMS: Some food groups and supplements have been recommended for preventing coronary heart disease (CHD) in women. In this article; evidence on recommendations for some of these food groups (whole grains; fruits; vegetables; fish; nuts; and soy) and supplements (phytosterols; antioxidants; folic acid; and B-complex vitamins) is reviewed. Additionally; gender differences in nutritional requirements and […]
Berries: emerging impact on cardiovascular health
Berries are a good source of polyphenols; especially anthocyanins; micronutrients; and fiber. In epidemiological and clinical studies; these constituents have been associated with improved cardiovascular risk profiles. Human intervention studies using chokeberries; cranberries; blueberries; and strawberries (either fresh; or as juice; or freeze-dried); or purified anthocyanin extracts have demonstrated significant improvements in LDL oxidation; lipid […]
Design and development of meat-based functional foods with walnut: Technological; nutritional and health impact
With growing understanding of the relationship between diet and health has come the emergence of so-called functional foods. The idea of using food for health purposes and not merely as a source of nutrients opens up a whole new field in the meat industry. In addition to traditional presentations; there a number of ways in […]
Nuts and healthy body weight maintenance mechanisms
Nuts are rich sources of multiple nutrients and phytochemicals associated with health benefits; including reduced cardiovascular disease risk. This has prompted recommendations to increase their consumption. However; they are also high in fat and are energy dense. The associations between these properties; positive energy balance and body weight raise questions about such recommendations. Numerous epidemiological […]
Tree nut consumption improves nutrient intake and diet quality in US adults: an analysis of National Health and Nutrition Examination Survey (NHANES) 1999-2004
Recent epidemiologic studies assessing tree nut (almonds; Brazil nuts; cashews; hazelnuts; macadamia nuts; pecans; pine nuts; pistachios; and walnuts) consumption and the association with nutrient intake and diet quality are lacking. This study determined the association of tree nut consumption and nutrient intake and diet quality using a nationally representative sample of adults. Adults 19+ […]
Nut consumption and blood lipid levels: a pooled analysis of 25 intervention trials
Background: Epidemiological studies have consistently associated nut consumption with reduced risk for coronary heart disease. Subsequently; many dietary intervention trials investigated the effects of nut consumption on blood lipid levels. The objectives of this study were to estimate the effects of nut consumption on blood lipid levels and to examine whether different factors modify the […]
Pistachios increase serum antioxidants and lower serum oxidized-LDL in hypercholesterolemic adults
Pistachios are high in lutein; beta-carotene; and gamma-tocopherol relative to other nuts; however; studies of the effects of pistachios on oxidative status are lacking. We conducted a randomized; crossover controlled-feeding study to evaluate 2 doses of pistachios on serum antioxidants and biomarkers of oxidative status in 28 hypercholesterolemic adults (LDL-cholesterol >or=2.86 mmol/L). Participants consumed 3 […]
Anti-inflammatory effects of the Mediterranean diet: the experience of the PREDIMED study
Several epidemiological and clinical studies have evaluated the effects of a Mediterranean diet (Med-Diet) on total cardiovascular mortality; and all concluded that adherence to the traditional Med-Diet is associated with reduced cardiovascular risk. However; the molecular mechanisms involved are not fully understood. Since atherosclerosis is nowadays considered a low-grade inflammatory disease; recent studies have explored […]