1 August 2016
Eating nuts on a more regular basis has been associated with a lower risk of inflammation in a new study.
Carried out by Brigham and Women's Hospital, the researchers analysed more than 5,000 people, finding that those who consumed five or more servings of nuts per week had lower levels of two key inflammatory biomarkers - CRP and IL6 - than those who never or almost never ate nuts.
In addition, people who substituted three servings per week of nuts in place of red meat, processed meat, eggs or refined grains had significantly lower levels of both biomarkers. This is because peanuts and tree nuts contain components such as magnesium, fibre, L-arginine, antioxidants and unsaturated fatty acids.
This could help to explain why previous studies have demonstrated a link between increased nut consumption and a reduced risk of major chronic diseases and death.
Dr Ying Bao, an epidemiologist at Brigham and Women's Hospital, said: "Our study supports an overall healthful role for nuts in the diet and suggests reducing inflammation as a potential mechanism that may help explain the benefits of nuts on cardiometabolic diseases."
Posted by Philip Briggs
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