The Role of Tree Nuts and Peanuts in the Prevention of Coronary Heart Disease: Multiple Potential Mechanisms

Abstract

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 the highest intake group for nut consumption had an approximately 35% reduced risk of CHD incidence. The reduction in total CHD death was due primarily to a decrease in sudden cardiac death. Clinical studies have evaluated the effects of many different nuts and peanuts on lipids, lipoproteins, and various CHD risk factors, including oxidation, inflammation, and vascular reactivity. Evidence from these studies consistently shows a beneficial effect on these CHD risk factors. The LDL cholesterol-lowering response of nut and peanut studies is greater than expected on the basis of blood cholesterol-lowering equations that are derived from changes in the fatty acid profile of the diet. Thus, in addition to a favorable fatty acid profile, nuts and peanuts contain other bioactive compounds that explain their multiple cardiovascular benefits. Other macronutrients include plant protein and fiber; micronutrients including potassium, calcium, magnesium, and tocopherols; and phytochemicals such as phytosterols, phenolic compounds, resveratrol, and arginine. Nuts and peanuts are food sources that are a composite of numerous cardioprotective nutrients and if routinely incorporated in a healthy diet, population risk of CHD would therefore be expected to decrease markedly.

Effects of Long-Term Walnut Supplementation on Body Weight in Free-living Elderly: Results of a Randomized Controlled Trial

“…We have previously reported that the energy contained in walnuts was offset in part by ≈19% spontaneous reduction in caloric intake from other food sources [22], although the compensatory response of our study subjects was lower than previously reported [26,27]. Other possible mechanisms include increased satiety following nut intake [28], energy regulation by nuts [29,30], and inefficient energy absorption from nuts [31] leading to increased fecal fat excretion [30,[32][33][34]. Concerning increased fecal fat, it has been demonstrated that as much as 10-20% of the total energy from nuts is lost due to limited bioavailability in the gut [35].…”

The role of nuts consumption in the primary and secondary prevention of type 2 diabetes

“…The authors enumerate a number of nutrients present in nuts, which may favourably affect the lipid profile and the CVD risk reduction [36][37][38][39]. Above all, the attention should be drawn to a low content of saturated fatty acids (predisposing to arteriosclerosis), and a large content of unsaturated fatty acids (with MUFA predominance) showing protective properties.…”

“…The vasodilatatory action corresponds to the nut-present arginine, which is the precursor of nitrogen oxide [39], and the contained fibre results in glycaemia improvement, body weight and TC reduction [26]. Additionally, the nut-present vegetable protein, phytosterols and minerals may also play a favourable role in this respect [36][37][38][39]. Nuts also demonstrate antioxidant properties associated with the presence of tocopherol and selenium, which due to the reduction of free radicals generation may weaken the oxidation of strongly atherogenic LDL particles [36][37][38][39][40].…”

Comparative Study of the Lipid Profiles of Oils from Kernels of Peanut, Babassu, Coconut, Castor and Grape by GC-FID and Raman Spectroscopy

“…1,2 The most common fatty acids in vegetable oils are oleic (C 18 Peanut (Arachis hypogaea) oil is rich in UFA (oleic, linoleic and linolenic acids) and poor in SFA, while its kernel is the major source of vegetable protein, dietary fiber, antioxidant vitamins, minerals and phytochemicals. 3 Babassu (Attalea speciosa) oil presents high levels of fats used in food and industrial applications, as the production of cosmetic, soap, detergent, glycerin, animal feed, lubricant and biofuel. It is composed by nearly 85% of SFA and 15% of UFA.…”