Including pistachios in a Step I diet favorably reduces CVD risk factors

Numerous clinical studies have evaluated the effects of nut consumption on cardiovascular disease (CVD) risk, however, little is known about the effects of pistachios. A randomized, crossover design, controlled feeding study was conducted to compare the effects of adding two different amounts of pistachios to a Step I (St‐I) diet on lipids and lipoproteins in healthy moderately hypercholesterolemic adults (LDL=133±5.4). Nineteen adults (8M, 11F; 47±8 yr) were fed 3 isoenergetic diets for 4 wk each after a 2‐wk average American run‐in diet (35% total fat, 11% SFA, 8% PUFA, 13% MUFA). Experimental diets included a St‐I diet with no pistachios (25% total fat, 8% SFA, 5% PUFA, 9% MUFA), a low‐pistachio diet (LPD) (1.5 oz/d, 10% en; 30% total fat, 7.7% SFA, 5.8% PUFA, 12% MUFA), and a high‐pistachio diet (HPD) (3 oz/d, 20% en; 34% total fat, 8% SFA, 8% PUFA, 15% MUFA). There was an inverse relationship between % en from pistachios and TC, LDL, non‐HDL, TC:HDL, and TG (P<0.001). Compared with the St‐I diet, the HPD decreased TC, LDL, and TG by 10.4, 14.3, and 8.7%, respectively; HDL increased 2.4%. The effects of the LPD and HPD did not differ except for HDL; compared with the St‐I diet, the LPD reduced HDL by 3.2% (P<0.05). In summary, adding pistachios to a St‐I diet beneficially affects lipids and lipoproteins. Supported by: California Pistachio Commission.