Pistachios reduce LDL‐cholesterol when consumed as whole nuts as part of a controlled typical American diet in healthy normolipidemic individuals

Nut consumption beneficially affects risk factors of cardiovascular disease (CVD). A previous controlled‐feeding study with pistachios (as part of a Step‐I diet) demonstrated cardioprotective effects in individuals at risk for CVD. It is unclear if pistachios also elicit health benefits as part of a typical American diet. We conducted a dose‐response, randomized controlled‐feeding study in healthy adults (n = 16). Pistachios (roasted, salted) were fed as whole nuts in 3 doses: 0 oz/day (control), 1.5 oz/day (1.5PD), and 3 oz/day (3PD). Each diet period was 3 weeks. Macronutrient composition was as follows: control, 32% energy from total fat (11% saturated fat [SFA], 8% monounsaturated [MUFA], 5% polyunsaturated [PUFA]), 51% carbohydrate (CHO), and 16% protein (PRO); 1.5 PD, 41% total fat (11% SFA, 16% MUFA, 9% PUFA), 43% CHO, and 16% PRO; and 3 PD, 37% total fat (11% SFA, 12% MUFA, 7% PUFA), 47% CHO, and 16% PRO. Following consumption of the 1.5PD and 3PD, LDL‐cholesterol (LDL‐C, mg/dl) was significantly lower (123.9 ± 2.18, 123.4 ± 2.11, respectively; P < 0.05) compared with the control (131.3± 2.15). The 1.5PD and 3PD were not significantly different from each other. Total cholesterol, HDL‐C, and triacylglycerols were not different across treatments. Consuming as little as 1 serving of pistachios per day in snack form significantly reduces LDL‐C in healthy individuals. Support: USDA and Paramount Farms.