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Information regarding Pistachio intake on body composition, and blood lipids in healthy women is limited. The researchers wished to investigate the effects of Pistachios on blood lipids, erythrocyte membrane incorporation of fatty acids, weight, body composition, and Blood Pressure (BP) in healthy women (N=48, age=21±0.51). The study was a randomized, free-living crossover design at two university campuses with two 10-week treatment periods; pistachios added (20% of kcals), a no pistachio control treatment, and a 15-week washout period. Measurements were taken at beginning and end of each treatment and nine randomized diet records were collected per treatment and analyzed using a mixed effects model. Neither treatment had a significant effect on blood lipids, erythrocyte fatty acid membranes, body weight, percent body fat, or BP. In the pistachio treatment, dietary energy was higher (p=0.0012) and dietary total fat, vegetable protein, total MUFA, total PUFA, insoluble dietary fiber, gamma-tocopherol, and copper, were all significantly higher than the control (p<0.001). The glycemic index and betaine were significantly higher in the control compared to the pistachio treatment diet (p=0.0010 and 0.0002, respectively). Inclusion of 20% of kcals as pistachios does not contribute to weight gain, body fat or blood lipid changes, but may increase diet quality in healthy women. Registered. Registered with ClinicalTrials.gov #NCT02849392

food and nutrition journal

Pistachio Consumption at 20% of Energy Does Not Significantly Change Body Composition, Blood Pressure or Blood Lipids but Improves Diet Quality in Free-Living, Healthy College-Aged Women