Nut consumption and risk of coronary heart disease: a review of epidemiologic evidence
Hu FB, Stampfer MJ
Current atherosclerosis reports · 98 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1999-10-01 · Curr Atheroscler Rep · vol. 1 · número 3 · págs. 204–209
- Editorial
- Springer Science+Business Media
- Citado
- 185 citas · más que el 86% de estudios similares · 2.0× el promedio de su campo
- Referencias
- 27 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- nut consumption, coronary artery disease, cardiovascular risk, dietary fat, unsaturated fatty acids, LDL cholesterol, serum lipids, dietary recommendations, Nurses' Health Study, Adventist Health Study, Iowa Women's Health Study, Physicians' Health Study, care studies
- MeSH
- humans, nuts, coronary disease, dietary fats, unsaturated, diet, risk factors, epidemiologic studies, nutrition policy, adult, aged, middle aged, female, male
2 autores
- Frank B. Hu🇺🇸Harvard University
- Meir J. Stampfer🇺🇸Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Traditionally nuts have been perceived as an unhealthy food because of their high fat content. However, recent accumulative evidence suggests that frequent consumption of nuts may be protective against coronary heart disease (CHD). So far, five large prospective cohort studies (the Adventist Health Study, the Iowa Women Health Study, the Nurses' Health Study, the Physicians' Health Study, and the CARE Study) have examined the relation between nut consumption and the risk of CHD and all have found an inverse association. In addition, several clinical studies have observed beneficial effects of diets high in nuts (including walnuts, peanuts, almonds, and other nuts) on blood lipids. The beneficial effects of nut consumption observed in clinical and epidemiologic studies underscore the importance of distinguishing different types of fat. Most fats in nuts are mono- and polyunsaturated fats that lower low-density lipoprotein cholesterol level. Based on the data from the Nurses' Health Study, we estimated that substitution of the fat from 1 ounce of nuts for equivalent energy from carbohydrate in an average diet was associated with a 30% reduction in CHD risk and the substitution of nut fat for saturated fat was associated with 45% reduction in risk. Given the strong scientific evidence for the beneficial effects of nuts, it seems justifiable to move nuts to a more prominent place in the United States Department of Agriculture Food Guide Pyramid. Regular nut consumption can be recommended in the context of a healthy and balanced diet.
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