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PISTACHIOS ARE AN AMERICAN HEART ASSOCIATION CERTIFIED FOOD

Pairing nuts and dried fruit for cardiometabolic health.

Carughi A, Feeney MJ, Kris-Etherton P, et al.

Nutrition Journal. 2016. 15:23.

Nuts and dried fruit have a complementary set of nutrients. Both are shelf-stable, portable, and accessible and, in many instances, they are consumed together as snacks or prepared foods.

The Impact of Pistachio Consumption on Blood Lipid Profile: A Literature Review.

London HA, Pawlak R, Colby SE, Wall-Bassett E, Sira N.

Am J Lifestyle Medicine. 2013; 7(4)

Studies showed that nut consumption is associated with a reduced risk in cardiovascular disease (CVD) mortality and morbidity and an improvement in the modifiable CVD risk factors.

Effect of pistachio diet on lipid parameters, endothelial function, inflammation, and oxidative status: a prospective study.

Sari I, Baltaci Y, Bagci C, et al.

Nutrition. 2010;26(4):399-404.

Researchers investigated the effect of the Antep pistachio (Pistacia vera L.) on blood glucose, lipid parameters, endothelial function, inflammation, and oxidation in healthy young men living in a controlled environment.

Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts.

Ryan E, Galvin K, O'Connor TP, Maguire AR, O'Brien NM.

Int J Food Sci Nutr. 2006; May-Jun;57(3-4):219-28.

The objective of this study was to determine the total oil content, peroxide value, fatty acid composition and levels of tocopherols, squalene and phytosterols in oil extracted from freshly ground brazil, pecan, pine, pistachio and cashew nuts.

Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers.

Kocyigit A, Koylu AA, Keles H.

Nutr Metab Cardiovasc Dis. 2006; 16:202-9.

Effects of pistachio nuts consumption on plasma lipid profile and oxidative status were investigated in healthy volunteers with normal lipid levels.

Qualified Health Claim for Nuts and Heart Disease Prevention.

Ternus, Maureen & McMahon, Kathleen & Lapsley, Karen & Johnson, Guy.

Nutrition Today. 2006. 41. 62-66. 10.1097/00017285-200603000-00005.

The research tested consumer preference, understanding and believability, and impact on nut consumption of 4 variations of the "B" level qualified health claim for nuts and heart disease.

Effect of pistachio nuts on serum lipid levels in patients with moderate hypercholesterolemia.

Edwards K, Kwaw I, Matud J, Kurtz I.

J Am Coll Nutr. 1999; 18(3):229-32.

The goal of the study was to determine whether substituting 20% of the daily caloric intake in the form of pistachios will improve the lipid profiles of humans with primary, moderate hypercholesterolemia.

Nut consumption is associated with decreased health risk factors for cardiovascular disease and metabolic syndrome in U.S. adults: NHANES 1999-2004.

O'Neil CE, Keast DR, Nicklas TA, Fulgoni VL 3rd.

J Am Coll Nutr. 2011;30(6):502-510.

This study compared the health risk for cardiovascular disease, type 2 diabetes, and MetS of nut consumers with that of nonconsumers.

Pistachio nuts: composition and potential health benefits.

Dreher ML.

Nutr Rev. 2012;70(4):234-40.

This review examines the nutrients and phytochemicals in pistachios as well as the potential health effects of pistachios.

Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts

Estruch R, Ros E, Salas-Salvadó J, et al.

N Engl J Med. 2018;378(25):e34.

The objective of this study was to determine if there is an inverse association between adherence to the Mediterranean diet and cardiovascular risk.

A moderate-fat diet containing pistachios improves emerging markers of cardiometabolic syndrome in healthy adults with elevated LDL levels.

Holligan SD, West SG, Gebauer SK, Kay CD, Kris-Etherton PM.

Br J Nutr. 2014;112(5):744-752.

A randomised, cross-over, controlled-feeding study was conducted to evaluate the cholesterol-lowering effects of diets containing pistachios as a strategy for increasing total fat (TF) levels v. a control (step I) lower-fat diet.