Eating Peanuts Helps Keep Heart Healthy Without Weight Gain

WEST LAFAYETTE, Ind. (USA) – Adding peanuts to that apple a day that keeps the doctor away is a good way to stay heart-healthy and trim, says a Purdue University professor.

Research by Richard Mattes, professor of foods and nutrition, and his doctoral student, Corinna Alper, proves regular peanut consumption helps reduce the risk of cardiovascular disease without weight gain.

‘Peanuts are the most widely consumed nut in this country,’ Mattes said. ‘They are a rich source of monosaturated fatty acids, magnesium and folate, vitamin E, copper, arginine and fiber, all of which have cardiovascular disease risk-reducing properties.’

Mattes said the findings are consistent with several epidemiological and clinical studies.

‘Peanuts, which are actually legumes, are often viewed as unhealthy because they are high in fat,’ said Mattes. ‘This is the biggest obstacle in peanut consumption.

‘But peanuts are rich in the types of fats that actually reduce cardiovascular disease risk and have strong satiety properties – meaning a person feels full after eating peanuts – so they do not pose a threat of weight gain. People can feel comfortable including them in their diet to take advantage of peanuts’ reducing the risk of heart disease, without adding to body weight.’ Read more

Glycemic index gaining acceptance as useful dietary tool

Information presented at American Dietetic Association meeting identifies potential benefits, new uses

SAN ANTONIO, TX, (USA) – The glycemic index may be a beneficial tool in food selection and meal planning, according to leading health experts who explored the issues and scientific research related to the glycemic index at the American Dietetic Association’s Food & Nutrition Conference & Exhibition (FNCE).

The glycemic index or GI – one of the most talked about topics in nutrition today – ranks foods based on the extent to which they raise blood sugar levels over a 2 hour period. Foods with a low GI can result in a modest rise and fall in blood sugar, which helps provide lasting energy.

The FNCE session entitled Emerging Role of Glycemic Index and Glycemic Response: A Useful Tool? featured Patti Geil, MS, RD, Author and Certified Diabetes Educator; Thomas Wolever, MD, PhD, internationally renowned expert in carbohydrates and diabetes; and Professor of Nutritional Sciences and Medicine at the University of Toronto; and David Grotto, RD, LD, ADA Spokesperson and Director of Nutrition Education at the Block Medical Center in Evanston, IL. The session was co-sponsored by The Balance Bar Company.

From Research to Reality

While the glycemic impact of a food has been a topic of research for more than 20 years, it has only recently emerged as a potential tool for consumer use, said Geil, who uses the GI as a nutrition therapy tool for select patients in her practice. Read more