Cashew nut (Anacardium occidentale L.) and cashew nut oil reduce cardiovascular risk factors in adults on weight-loss treatment: a randomized controlled three-arm trial (Brazilian Nuts Study)
Introduction: Cashew nut contains bioactive compounds that modulate satiety and food intake, but its effects on body fat during energy restriction remains unknown. This study aimed to assess the effects of cashew nut and cashew nut oil on body fat (primary outcome) as well as adiposity, cardiometabolic and liver function markers (secondary outcomes). Materials and methods: An eight-week (8-wk) randomized controlled-feeding study involved 68 adults with overweight/obesity (40 women, BMI: 33 ± 4 kg/m2). Participants were randomly assigned to one of the energy-restricted (−500 kcal/d) groups: control (CT, free-nuts), cashew nut (CN, 30 g/d), or cashew nut oil (OL, 30 mL/d). Body weight, body composition, and blood collection were assessed at the baseline and endpoint of the study. Results: After 8-wk, all groups reduced significantly body fat (CT: −3.1 ± 2.8 kg; CN: −3.3 ± 2.7 kg; OL: −1.8 ± 2.6 kg), body weight (CT: −4.2 ± 3.8 kg; CN: −3.9 ± 3.1 kg; OL: −3.4 ± 2.4 kg), waist (CT: −5.1 ± 4.6 cm; CN: −3.9 ± 3.9 cm; OL: −3.7 ± 5.3 cm) and hip circumferences (CT: −2.9 ± 3.0 cm; CN: −2.7 ± 3.1 cm; OL: −2.9 ± 2.3 cm). CN-group reduced liver enzymes (AST: −3.1 ± 5.3 U/L; ALT: −6.0 ± 9.9 U/L), while the OL-group reduced LDL-c (−11.5 ± 21.8 mg/dL) and atherogenic index (−0.2 ± 0.5). Both intervention groups decreased neck circumference (CN: −1.0 ± 1.2 cm; OL: −0.5 ± 1.2 cm) and apo B (CN: −6.6 ± 10.7 mg/dL; OL: −7.0 ± 15.3 mg/dL). Conclusion: After an 8-wk energy-restricted intervention, all groups reduced body fat (kg), weight, and some others adiposity indicators, with no different effect of cashew nut or cashew nut oil. However, participants in the intervention groups experienced additional reductions in atherogenic marker, liver function biomarkers, and cardiovascular risk factors (neck circumference and apo B levels), with these effects observed across the OL group, CN group, and both intervention groups, respectively. https://doi.org/10.3389/fnut.2024.1407028
Nut consumption, gut microbiota, and body fat distribution: results of a large, community-based population study
Objective: We aimed to investigate the relationships among nut consumption, gut microbiota, and body fat distribution. Methods: We studied 2255 Chinese adults in the Lanxi Cohort living in urban areas in Lanxi City, China. Fat distribution was assessed by dual-energy x-ray absorptiometry, and nut consumption was assessed using food frequency questionnaires. 16S ribosomal RNA (rRNA) sequencing was performed on stool samples from 1724 participants. Linear regression and Spearman correlation were used in all analyses. A validation study was performed using 1274 participants in the Lanxi Cohort living in rural areas. Results: Nut consumption was beneficially associated with regional fat accumulation. Gut microbial analysis suggested that a high intake of nuts was associated with greater microbial α diversity. Six genera were found to be associated with nut consumption, and the abundance of genera Anaerobutyricum, Anaerotaenia, and Fusobacterium was significantly associated with fat distribution. Favorable relationships between α diversity and fat distribution were also observed. Similar relationships between gut microbiota and fat distribution were obtained in the validation analysis. Conclusions: We have shown that nut consumption is beneficially associated with body fat distribution and gut microbiota diversity and taxonomy. Furthermore, the microbial features related to high nut intake are associated with a favorable pattern of fat distribution. https://doi.org/10.1002/oby.24099
Reducing climate change impacts from the global food system through diet shifts
How much and what we eat and where it is produced can create huge differences in GHG emissions. On the basis of detailed household-expenditure data, we evaluate the unequal distribution of dietary emissions from 140 food products in 139 countries or areas and further model changes in emissions of global diet shifts. Within countries, consumer groups with higher expenditures generally cause more dietary emissions due to higher red meat and dairy intake. Such inequality is more pronounced in low-income countries. The present global annual dietary emissions would fall by 17% with the worldwide adoption of the EAT-Lancet planetary health diet, primarily attributed to shifts from red meat to legumes and nuts as principal protein sources. More than half (56.9%) of the global population, which is presently overconsuming, would save 32.4% of global emissions through diet shifts, offsetting the 15.4% increase in global emissions from presently underconsuming populations moving towards healthier diets. https://doi.org/10.1038/s41558-024-02084-1
Peanut Allergy News Round-up
Recent developments offer hope for better allergy management
Significant progress is being made in the battle against peanut allergy. Several recent milestones in different countries mark positive steps towards more effective treatments and better management.
- US approves use of oral immunotherapy drug in toddlers with peanut allergy
On July 26, 2024, the U.S. Food and Drug Administration (FDA) approved the oral immunotherapy drug Palforzia for initiation of treatment, up-dosing and maintenance in individuals aged 1 to 3 years with a confirmed diagnosis of peanut allergy to mitigate allergic reactions, including anaphylaxis, that may occur with accidental exposure to peanuts. Palforzia has been approved since January 2020 for initiation of treatment in individuals aged 4 to 17 years with a confirmed diagnosis of peanut allergy with up-dosing and maintenance in individuals aged 4 years and older.
- Australia launches national peanut allergy immunotherapy program in babies
Babies with peanut allergies in Australia will be offered a treatment program under a pioneering model aimed at transforming allergy care. Ten children’s hospitals have partnered with the government-funded National Allergy Centre of Excellence (NACE) to introduce a nationwide peanut oral immunotherapy program. Children taking part in the free program will follow a carefully planned daily dosing schedule of peanut powder, taken at home, over a two-year period. The program is currently only open to children under 12 months of age who have been diagnosed with peanut allergy and are receiving care from an allergist at one of the participating hospitals. If the program proves successful, more hospitals and allergy clinics are expected to join in the future.
- Pioneering trial to study antibody therapy against peanut allergy
A new antibody therapy holds the potential to offer year-long protection from severe allergic reactions with just four injections. A phase 1 randomized controlled trial launched this summer in Australia will study the safety, tolerability, pharmacokinetics and pharmacodynamics of the new antibody therapy. The study aims to enroll 24 participants between the ages of 15 and 55 and is expected to be completed in late 2025.
Study Suggests Dried Fruit Intake Could Reduce Type 2 Diabetes Risk
The findings provided insights into daily primary prevention measures for type 2 diabetes
A recent study published in Nutrition & Metabolism set out to examine the association between dried fruit consumption and type 2 diabetes (T2D).
The study used data on dried fruit intake, as well as genotypic and phenotypic data, from a genome-wide association study (GWAS) comprising approximately 500,000 individuals in Europe. The researchers conducted a Mendelian randomization analysis to explore the causal association between dried fruit intake and T2D.
The results indicated that higher dried fruit intake was associated with a decreased risk of T2D. The risk of T2D decreased by 60.8% for every increase of dried fruit intake by one standard deviation. These findings confirm the potential benefits of dried fruit consumption and provide insight into daily primary prevention measures for T2D. The researchers concluded that the therapeutic potential of dried fruits in mitigating the risk of T2D warrants further exploration.
Guan, J., Liu, T., Yang, K., & Chen, H. (2024). Dried fruit intake and lower risk of type 2 diabetes: a two-sample mendelian randomization study. Nutrition & Metabolism, 21(1), 46.
Research Finds Cashews May Reduce Cardiovascular Risk Factors in Adults on Weight-Loss Treatment
Participants who ate cashews also saw improvements in liver function biomarkers
A recent study published in Frontiers in Nutrition set out to assess the effect of eating cashews and cashew nut oil on body fat as well as adiposity, cardiometabolic and liver function indicators during weight-loss treatment.
The study was a randomized controlled-feeding study involving 68 adults with overweight or obesity. Participants were randomly assigned to one of three groups. The cashew group ate 30 grams of cashews per day, the cashew nut oil group consumed 30 mL of cashew nut oil per day, and the control group did not eat cashews or cashew nut oil. All three groups followed an energy-restricted diet (−500 kcal/day).
By the end of the eight-week study period, all groups had seen decreases in weight and body fat. In addition, the cashew group saw reductions in liver function biomarkers, the cashew nut oil group saw improvements in LDL (“bad”) cholesterol and the atherogenic index, and both intervention groups saw reductions in apolipoprotein-B and neck circumference (both cardiovascular risk factors). The findings underscore the benefits of incorporating cashews and cashew nut oil into energy-restricted diets in individuals with overweight or obesity.
Meneguelli, T. S., Kravchychyn, A. C. P., Wendling, A. L., Dionísio, A. P., Bressan, J., Martino, H. S. D., ... & Hermsdorff, H. H. M. (2024). Cashew nut (Anacardium occidentale L.) and cashew nut oil reduce cardiovascular risk factors in adults on weight-loss treatment: a randomized controlled three-arm trial (Brazilian Nuts Study). Frontiers in Nutrition, 11.
Worldwide Adoption of Nut-Rich Diet Would Reduce Food-Related Greenhouse Gas Emissions
The decrease is primarily attributed to shifts from red meat to nuts and legumes
Climate goals cannot be achieved without efforts to reduce food-related greenhouse gas emissions, which account for approximately one-third of human-induced emissions. A new study published in Nature Climate Change modeled the changes in food-related emissions associated with worldwide adoption of the Planetary Health Diet (PHD), a healthy dietary pattern proposed by the EAT-Lancet Commission that could feed the growing global population sustainably. Among other recommendations, the PHD calls for consumption of nuts and fruits to more than double.
The study evaluated diet-induced greenhouse gas emissions throughout the global food supply chains —including agricultural land use, agricultural production and beyond-farm processes— and quantified the emissions associated with 140 products. The researchers constructed a hypothetical scenario in which everyone in all countries has shifted from their 2019 baseline diet to the PHD. They then estimated the changes in greenhouse gas emissions associated with this shift.
The findings showed that global dietary emissions would decrease by 17% under the PHD. The researchers primarily attribute this decrease to shifts from red meat —one of the largest sources of global emissions in the 2019 baseline scenario, and a category with considerably higher emissions per unit of calories compared to other categories— to nuts and legumes as principal protein sources.
Li, Y., He, P., Shan, Y., Li, Y., Hang, Y., Shao, S., ... & Hubacek, K. (2024). Reducing climate change impacts from the global food system through diet shifts. Nature Climate Change, 1-11.
INC Participates in China International Tree Nuts Conference
The trip bolstered the INC’s ongoing initiatives in China
From August 7-8 the INC was exhibiting at the China International Tree Nut Conference. The event brought together more than 800 registered participants and 130 exhibitors —growers, shellers, exporters, importers, factory operators and members of related service industries— representing all tree nuts and some dried fruits. This year’s attendees hailed from 17 different countries and included top executives from some of the biggest names in the business.
New Product Launches: Pistachios
Celebrated for their vibrant green hue and unique blend of savory and slightly sweet flavors, pistachios have won the hearts and palates of people worldwide. Whether enjoyed on their own as a satisfying treat or incorporated into a wide array of culinary delights, these cherished nuts offer a burst of flavor and nutrition that appeals to discerning consumers seeking both taste and wellness. As the demand for wholesome, plant-based options continues to surge, pistachios have emerged as a standout ingredient, inspiring a wave of innovative product developments across the globe.
Wonderful Jalapeño Lime Pistachios
USA
These spicy-but-not-too-spicy pistachios are seasoned with jalapeño pepper, sea salt and a tangy twist of lime.
www.wonderfulpistachios.com/products/jalapeno-lime-no-shells
Setton Farms Tajin Chili & Lime Pistachios
USA
These flavorful pistachios feature authentic tajin seasoning, made from natural chili peppers, lime and sea salt.
www.settonfarms.com/consumerproducts
Cornitos Roasted Pistachios Lightly Salted
India
Each pistachio is meticulously roasted, preserving its natural flavors and ensuring a satisfying crunch.
https://www.cornitos.in/product-range/nuts-seeds/
Fix Dessert Chocolatier “Can’t Get Khanafed of It”
UAE
This gourmet milk chocolate bar filled with khanafeh, pistachios and tahini has been a viral sensation in Dubai this year.
https://www.instagram.com/p/Cq99PbWpz9c/
KoRo Bio Pistazienschnitte
Germany
These organic wafers contain sweet, creamy vegan white chocolate —as well as 45% pistachio!
korodrogerie.de/en/organic-pistachio-wafers-with-45-pistachio-22g
Planters Nut Duos Peppercorn Pistachios & Parmesan Flavored Cashews
USA
The sophisticated pairing of peppercorn and parmesan is combined with the delicious textures of crunchy pistachio and creamy cashew.
https://www.planters.com/product/planters-nut-duos-peppercorn-pistachios-parmesan-cashews-5-oz-bag/
Táche Pistachio Milk Latte
USA
A delicious, dairy-free latte made with 100% freshly brewed cold brew and lightly sweet and creamy pistachio drink.
pistachiomilk.com/products/tache-pistachio-milk-latte
Industry Highlight: Pistachios & California
California’s Central Valley offers the perfect ingredients for pistachio production, thanks to its hot, arid summers, mild winters, fertile soil and abundant sunlight. Pistacia vera L., the pistachio species grown commercially in California, is native to Central Asia. It was first brought to the United States in 1854 but remained a marginal crop for several decades. Pistachio cultivation finally became more widespread in the 1960s, and California’s first commercial crop, amounting to 680 metric tons (MT), was harvested in 1976.[1]
The state’s planted area subsequently expanded rapidly, growing from 687 bearing hectares in 1977[1] to 186,276 in 2023 (Table 1), concentrated primarily in the southern San Joaquin Valley. Nowadays, California is renowned as a global hub for pistachio cultivation. The state’s top five pistachio-growing counties, by bearing planted area, are Kern, Fresno, Tulare, Madera and Kings (Figure 1).
Table 1. Growth of California Pistachio Planted Area, 2014-2023
Source: Administrative Committee for Pistachios, 2023 Statistics and sources quoted therein.
Figure 1. Top Pistachio-Growing Counties in California by Bearing Hectares, 2023
Source: Administrative Committee for Pistachios, 2023 Statistics and sources quoted therein.
Pistachio trees are dioecious —i.e. the nut-producing female flowers and the pollen-producing male flowers grow on different cultivars— and pollinated by the wind. Nut production requires the presence of both male and female trees, and bloom synchrony between the male and female cultivars is essential.[2]
Traditionally, the California pistachio industry has relied almost entirely on only one nut-bearing female cultivar (Kerman) and one pollinating male (Peters). However, as the industry has expanded, issues associated with dependence on these two varieties have become more apparent: genetic vulnerability to pests, inadequate bloom synchrony in years with an insufficient winter rest period (i.e. chilling hours), and crops ripening at the same time across the state, leading to a very concentrated harvest period and placing pressure on harvesting and processing resources. Consequently, the industry has begun to plant new cultivars with different harvest maturity dates. As of 2018, about 34,744 hectares of Golden Hills and 4,040 hectares of Lost Hills had been planted.[3]
California accounts for more than 99% of the US pistachio crop.[4] Between 2020/21 and 2024/25, the United States produced an average of 516,514 MT of pistachios (in-shell basis) accounting for 54% of the world’s pistachio supply. In spite of the normal variance of off and on years, the California pistachio crop has followed an upward trend over the past decade, hitting a record at 678,000 MT in 2023/24. Between 2015/16 and 2024/25, the compound average growth rate of California pistachio production was 17%, compared to 9% for the global pistachio crop (Figure 2).
Figure 2. World Pistachio Production, In-shell Basis, Thousand Metric Tons
Source: INC.
Trade
Besides being the world’s top producer of pistachios, the United States is also the leading exporter. Total US pistachio export shipments have risen over the past decade, posting a compound annual growth rate of 10% between 2013/14 and 2022/23. International shipments year-to-date between September 2023 and April 2024 have reached an estimated 332,721 MT, a 68% increase from the same period last season. With four months remaining in the marketing year, these shipments have already surpassed the total for any entire season in the last decade. Exports are dominated by open in-shell pistachios, which accounted for 85% of shipments in 2022/23. Although kernels represent a small fraction of US pistachio exports in absolute terms, they have gained ground over the past decade with a compound annual growth rate of 20%, peaking at 19,000 MT (6% of total US pistachio exports) in 2022/23 (Figure 3).
Figure 3. Total US Pistachio Export Shipments, 2013/14–2023/24, Thousand Metric Tons
Source: Administrative Committee for Pistachios Inventory/Shipment Reports.
China is, by far, the top importer of US pistachios, averaging 80,519 MT between 2018/19 and 2022/23. The second destination over the same period was Germany, with an average of 31,248 MT, followed by Türkiye with 12,972 MT, Spain with 11,400 MT and Canada with 9,340 MT (Figure 4). US pistachio kernel exports have more than doubled in the past five years, going from 8,725 MT in 2018/19 to 19,008 MT in 2022/23. Over the same period, the leading kernel importers were Türkiye, which received an average of 3,247 MT, followed by Canada with 1,371 MT and Italy with 1,023 MT.
Figure 4. Top Destinations of US Pistachios, 5-Year Average, Metric Tons*
* Includes open in-shell, kernel, closed shell and shelling stock pistachios.
Source: Administrative Committee for Pistachios Inventory/Shipment Reports (2018/19–2022/23).
Consumption
The United States is the top destination for California pistachios. Domestic shipments have risen steadily in recent years, with a compound annual growth rate of 6% between 2013/14 and 2022/23, peaking at 119,000 MT in 2021/22 before dipping slightly to 113,000 MT in 2022/23. Per capita domestic consumption followed a similar trend, peaking at 0.35 kg in 2021/22 (Figure 5).
Figure 5. US Domestic Pistachio Consumption, Total (Thousand Metric Tons) and Per Capita (kg)*
* Includes open in-shell, kernel, closed shell and shelling stock pistachios.
Sources: Administrative Committee for Pistachios Inventory/Shipment Reports and UN Population Division.
References
- Geisseler, D., and Horwath, W.R. (2016). Pistachio Production in California. California Department of Food and Agriculture Fertilizer Research and Education Program.
- Kallsen, C.E., Parfitt, D.E., Maranto, J., et al. (2009). New pistachio varieties show promise for California cultivation. California Agriculture, 63(1).
- Kallsen, C.E., Parfitt, D.E., Maranto, J. (2020). UC pistachio cultivars show improved nut quality and are ready for harvest earlier than ‘Kerman’. California Agriculture, 74(2).
- California Foundation for Agriculture in the Classroom (2022). Commodity Fact Sheet: Pistachios. https://cdn.agclassroom.org/ca/resources/fact/pistachios.pdf