Legume and Nut Intake Associated With Better and Longer Sleep

A recent study published in Food & Function found that eating more legumes and nuts is associated with better sleep quality and longer sleep duration. This cross-sectional study investigated the association between legume and nut intake, sleep quality and quantity, and levels of inflammation and oxidative stress—crucial modifiable factors for sleep health. Researchers used a […]

Sustainability Update

EU: First Certification Methodologies Adopted Under Carbon Removals and Carbon Farming Regulation The European Commission has adopted a delegated regulation establishing the first set of methodologies under the EU’s Carbon Removals and Carbon Farming (CRCF) Regulation to certify activities that permanently remove CO2 from the atmosphere. The new rules cover three types of removal activities: […]

Replacing Solid Snacks with Almonds or Adding Almonds to the Diet Improves Diet Quality and Compliance with the 2020-25 Dietary Guidelines for Americans: Modeling Analyses of NHANES 2017-23 Data

Background: Healthier between-meal snacks can improve diet quality in the US and globally. Objectives: To assess the impact on diet quality of replacing solid snacks with almonds or adding almonds (30 g) to the diet. Methods: Dietary data for 4333 children (4-19 y) and 10,925 adults (>19 y) came from the National Health and Nutrition […]

Role of nut and seed intake on telomere length as a biomarker of ageing: A systematic review of observational and interventional studies

Telomere length is a biomarker of ageing, with shorter lengths associated with higher risk of age-related diseases and mortality. Oxidative stress and inflammation predominantly contribute to telomere shortening. Diets rich in antioxidant and anti-inflammatory properties may help preserve telomere length. Nuts and seeds contain antioxidant and anti-inflammatory nutrients and bioactive compounds. Their consumption is recognised […]

Physically crosslinked polyphenol-chitosan edible coating for the application of walnut kernels during roasting

This study developed an edible chitosan-based coating incorporating the main polyphenols from walnut kernel seed coats (gallic acid, ferulic acid, and ellagic acid) to enhance the oxidative stability and sensory quality of fresh walnut kernels during roasting. SEM and AFM analysis revealed that gallic acid-loaded chitosan films exhibited a uniform yet rough morphology, while zeta […]

Guidelines for Early Food Introduction and Patterns of Food Allergy

Objective: We aimed to determine whether rates of peanut (or any) immunoglobulin E-mediated food allergy (IgE-FA) changed following the publication of early peanut introduction guidelines and/or addendum guidelines. Methods: Using electronic health record data from the multistate, primary care-based American Academy of Pediatrics Comparative Effectiveness Research through Collaborative Electronic Reporting (CER2) network, we defined preguidelines, […]

Daily Almond Supplementation Improves Blood Pressure and Lipid Profile in Pregnant Women with Hypertension and Dyslipidemia: A Randomized Controlled Trial

Background: Hypertension and dyslipidemia during pregnancy increase the risk of adverse maternal and fetal outcomes. While almond supplementation is recognized for its cardioprotective effects in non-pregnant populations, its role during pregnancy remains underexplored despite its potential as a safe and accessible dietary intervention. Objective: To evaluate the effects of almond supplementation at two doses (10g/day […]

Global climate change and Macadamia habitat suitability: MaxEnt-based prediction under future scenarios

Global climate change poses a major challenge for contemporary forestry. Macadamia is an economically valuable tree genus that is widely cultivated across multiple countries and regions. However, few studies have focused on its adaptive distribution and spatiotemporal dynamics under projected global warming scenarios. In this study, we collected the global occurrence records of two commercial […]

Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry

This study evaluated protein concentrates obtained from cashew nuts defatted by three different strategies: mechanical pressing (PE), hexane extraction (HE), and aqueous extraction (AE). Protein concentrates (PC-A, PC-P, and PC-H, from AE, PE, and HE, respectively) were produced through alkaline extraction followed by isoelectric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. […]