Eating nuts reduces the risk of heart disease
Results from the Nurses Health Study suggest that women who frequently include nuts in their diet have a reduced risk of coronary heart disease.
The study involved over 80 000 women aged from 34 to 59 who had not been diagnosed with any kind of heart disease. In 1976, at the start of the study, researchers collected detailed information on the medical histories and lifestyles of 121 700 nurses. Every two years, the women receive a follow-up questionnaire.
During the 14 year follow up period for this part of the study, there were 861 cases of non-fatal heart attack and 394 cases of fatal coronary heart disease. Analysis of the results showed that women who ate more that five ounces (approximately 150 g) of nuts per week had a 35 per cent lower risk of coronary heart disease than women who ate no nuts or who ate less than 1 ounce (approximately 30 g) per month.
Results from the Physicians Health Study reported at the annual meeting of the American Heart Association also suggest that nuts can reduce the risk of death from heart attack. The results of this study, which lasted for 11 years and involved over 22 000 male doctors showed that the risk of total and sudden heart attack decreased with increasing nut consumption.
Nuts have beneficial effects on blood fats, decreasing total cholesterol and harmful LDL cholesterol levels. Potentially protective compounds in nuts include vitamin E, magnesium, protein, fiber, potassium and alpha linolenic acid.
