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.

Subjects were 32 normolipidemic, healthy young men between the ages of 21-24 years.

A Mediterranean-type diet was substituted with unsalted pistachios (between 60-100 grams, or about 2-4 ounces, daily) in place of other foods containing monounsaturated fats for four weeks.

Those eating pistachios had significantly lower LDL (‘bad’) cholesterol, total cholesterol, and triglycerides. They also saw improvement in several blood markers for inflammation and oxidation – both important factors for heart disease risk. Endothelial function, a measure of blood vessel ability to open and close, also improved with the pistachio diet.

The authors conclude that young men who eat pistachio nuts may see improvements in factors that promote heart health.