(aid) - Nuts are often not recommended in dietary recommendations because of their high fat (approx. 60%) and therefore energy content. Recent studies have now confirmed that other advantages of this aromatic food group outweigh the disadvantages. They show that with increasing nut consumption, the risk of cardiovascular diseases drops significantly. Nuts lower total cholesterol and LDL cholesterol. The cause of the protective effect is not known. Probably the favorable fatty acid pattern with many monounsaturated and polyunsaturated fatty acids is responsible. Nutritionists in the USA are therefore deviating from their previous warning (calorie bomb) and recommend consuming nuts. As early as the 1970s, a study of 30,000 Adventists (Seventh Day Adventists,religious community) has produced surprisingly positive results in connection with the consumption of nuts. The Adventists recorded their diet over a period of several years and had their health status monitored. Compared to the group that ate nuts less than once a week, the risk of a fatal heart attack was reduced by 24% in the group that ate nuts one to several times a week. Those who ate nuts five times a week had a 48% lower risk of heart attack. The risk of fatal heart attacks could be reduced by up to 59% by eating nuts. Men with a high consumption of nuts could look forward to a 5.6 year longer life expectancy, women a 4.7 year longer life without cardiovascular diseases.The Adventists recorded their diet over a period of several years and had their health status monitored. Compared to the group that ate nuts less than once a week, the risk of a fatal heart attack was reduced by 24% in the group that ate nuts one to several times a week. Those who ate nuts five times a week had a 48% lower risk of heart attack. The risk of fatal heart attacks could be reduced by up to 59% by eating nuts. Men with a high consumption of nuts could look forward to a 5.6 year longer life expectancy, women a 4.7 year longer life without cardiovascular diseases.The Adventists recorded their diet over a period of several years and had their health status monitored. Compared to the group that ate nuts less than once a week, the risk of a fatal heart attack was reduced by 24% in the group that ate nuts one to several times a week. Those who ate nuts five times a week had a 48% lower risk of heart attack. The risk of fatal heart attacks could be reduced by up to 59% by eating nuts. Men with a high consumption of nuts could look forward to a 5.6 year longer life expectancy, women a 4.7 year longer life without cardiovascular diseases.the risk of a fatal heart attack in the group that ate nuts once or several times a week was reduced by 24%. Those who ate nuts five times a week had a 48% lower risk of heart attack. The risk of fatal heart attacks could be reduced by up to 59% by eating nuts. Men with a high consumption of nuts could look forward to a 5.6 year longer life expectancy, women a 4.7 year longer life without cardiovascular diseases.the risk of a fatal heart attack in the group that ate nuts once or several times a week was reduced by 24%. Those who ate nuts five times a week had a 48% lower risk of heart attack. The risk of fatal heart attacks could be reduced by up to 59% by eating nuts. Men with a high consumption of nuts could look forward to a 5.6 year longer life expectancy, women a 4.7 year longer life without cardiovascular diseases.Life expectancy is 6 years longer, women enjoy a 4.7 year longer life without cardiovascular diseases.Life expectancy is 6 years longer, women enjoy a 4.7 year longer life without cardiovascular diseases.
The Iowa Women's Health Study in the early 1990s confirmed these results. The group that ate nuts more than 4 times a week had a 40% reduced risk of heart attack. The Nurses Health Study (1998) produced similar encouraging results. Nut consumption of 140 g / week and above reduced the risk of a fatal heart attack by 39%. An American study examined the influence of various sources of fat on blood lipids. Three test groups consumed a diet with the same fat content for four weeks, in one group the fat came mainly from almonds, in the second from olive oil, in the third from dairy products. The almond-rich diet lowered total cholesterol and harmful LDL cholesterol. The olive oil diet did not change the blood values, at least during the trial period. The high-milk-fat diet even caused an increase in total cholesterol. Here, as in other studies, it was shown that the results were independent of the type of nut (e.g. walnuts, macadamia nuts, almonds). Which ingredients are responsible for the positive effect?

Although the individual types of nuts have a different fatty acid pattern (proportion of polyunsaturated or monounsaturated fatty acids), the results can be repeated. Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. The high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.as in other studies, that the results were independent of the type of nut (e.g. walnuts, macadamia nuts, almonds). Which ingredients are responsible for the positive effect? Although the individual types of nuts have a different fatty acid pattern (proportion of polyunsaturated or monounsaturated fatty acids), the results can be repeated. Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. But the high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.as in other studies, that the results were independent of the type of nut (e.g. walnuts, macadamia nuts, almonds). Which ingredients are responsible for the positive effect? Although the individual types of nuts have a different fatty acid pattern (proportion of polyunsaturated or monounsaturated fatty acids), the results are repeatable. Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. But the high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.Which ingredients are responsible for the positive effect? Although the individual nut types have a different fatty acid pattern (proportion of polyunsaturated or monounsaturated fatty acids), the results are repeatable. Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. But the high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.Which ingredients are responsible for the positive effect? Although the individual types of nuts have a different fatty acid pattern (proportion of polyunsaturated or monounsaturated fatty acids), the results can be repeated. Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. But the high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. The high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.Nevertheless, the high proportion of these valuable fatty acids is considered to be the most important cause. But the high vitamin and mineral content (vitamin E, folic acid, vitamin B 6, potassium, magnesium, selenium) or the content of secondary plant substances (e.g. flavorings with health-promoting effects) may also contribute to the protective effect of this food group.

Source: aid, Renate Kessen

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