Pistachios Claymont DE
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Pistachios Good for the Heart
20 May, 2010
Posted by: Natural Medicine In: Diet and Excercise
Research by an international team of nutritional scientists shows that pistachio nuts, eaten as part of a healthy diet, can increase the levels of antioxidants in the blood of adults with high cholesterol. If antioxidants are important, then pistachios fit the bill as antioxidant-laden food.
“Our previous study showed the benefits of pistachios in lowering lipids and lipoproteins, which are a risk factor for heart disease,” said Penny Kris-Etherton, distinguished professor of nutrition, Penn State. “This new study shows an additional effect of pistachios so now there are multiple health benefits of eating pistachios.”
The researcher appears in the Journal of Nutrition, where the researchers write, “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.”
Beta-carotene is the precursor to vitamin A and gamma-tocopherol is a common form of vitamin E. Lutein is found in dark green leafy vegetables and is important in vision and healthy skin. All three compounds are oil soluble vitamins.
Antioxidants are of interest because oxidized low-density lipoproteins (LDL) are implicated in inflammation and plaque buildup inside blood vessels. Antioxidants should prevent LDLs from oxidizing, migrating into the blood vessel walls and causing inflammation.
“Currently, studies on antioxidants do not show major benefits,” said Kris-Etherton. “Maybe we are not studying people long enough. Maybe there is something in the food that travels with the antioxidants. The antioxidant story is very disappointing to the scientific community.”
The researchers conducted a randomized, crossover design, controlled feeding experiment to test the effects of pistachios on antioxidant levels when added to a heart healthy moderate-fat diet. Controlled feeding experiments provide all the food eaten by study subjects for the duration of the study period.
The participants began the study by eating a typical American diet consisting of 35 percent total fat and 11 percent saturated fat for two weeks. They then tested three diets for four weeks each with about a two-week break between each diet. All three diets were variations on the Step I Diet, a cholesterol-lowering diet in general use. The diets included, as a control, a Step I Diet with no pistachios and about 25 percent total fat and 8 percent saturated fat. The pistachio-enhanced diets were Step I Diets with 10 and 20 percent of the energy supplied by pistachio nuts, respectively. The 10 percent pistachio diet had 30 percent total fat and 8 percent saturated fat and the 20 percent pistachio diet had 34 percent total fat and 8 percent saturated fat.
The actual amounts of pistachios included in each diet were 1.5 ounces and 3 ounces for the 10 and 20 percent diets, respectively....