Pistachio-Rich Diet Lowers Cholesterol and Decreases Risk of Cardiovascular Disease

Cardiovascular disease researchers have identified a molecular mechanism that mediates the reduction in cholesterol induced by a diet rich in pistachio nuts.

In July 2003, the [U.S.] Food and Drug Administration (FDA) (Bethesda, MD, USA) approved the first qualified health claim specific to nuts lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

Pennsylvania State University (State College, PA, USA) for many years has been in the forefront of efforts to understand the effect of a pistachio rich diet on lipid metabolism. In the current study, published in the September 2008 issue of the American Journal of Clinical Nutrition, investigators at Penn State evaluated the effects of two doses of pistachios, added to a lower-fat diet, on lipids and lipoproteins, apolipoprotein subclasses, and plasma fatty acids. To investigate the mechanisms of action, they measured cholesteryl ester transfer protein and indexes of plasma stearoyl-CoA desaturase activity (SCD).

In the study, half the pistachios were incorporated into meals while the remainder was eaten over the course of the day as a snack. Results showed that compared to a low fat control diet without pistachios, a 20% (of caloric intake) pistachio diet lowered low-density lipoprotein (LDL) cholesterol about 12%, and a 10% pistachio diet lowered LDL cholesterol by 9%. These results corresponded to a 9 to 12% decrease in coronary heart disease risk.

Evaluation of fatty acid composition showed that as a result of the high pistachio diet, the activity of SCD was reduced, and that the ratio of 16:1/16:0 fatty acids was significantly lower than in those on the control diet. "Our study has shown that pistachios, eaten with a heart healthy diet, may decrease a person's CVD risk profile,” said senior author Dr. Penny Kris-Etherton, professor of nutrition at Pennsylvania State University.”

Related Links:
Pennsylvania State University
Food and Drug Administration