With all the uncertainty of what and what not to eat or how healthy or harmful it is to eat a few things, scientist decided to give answers to our many questions.
If you react and have allergies to nuts, it’s encouraged to stay away from them.
Scientists have finally cracked an age-old mystery why nuts are healthy.
Boffins have discovered that regularly eating handfuls of nuts helps reduce a huge range of ‘inflammation’ type conditions, such as Type 2 diabetes and heart disease.
The cracking discovery has come after decades of research, where scientists knew nuts were healthy, but did not know what specific health benefits they gave.
They have discovered that a greater intake of nuts was associated with lower levels of biomarkers of inflammation.
Dr Ying Bao, an epidemiologist at Brigham and Women’s Hospital in Boston, US, and her team have observed that eating more nuts reduces risk of major chronic diseases and death.
The current study, of more than 170,000 men and women, supports the theory that eating more nuts reduces inflammatory biomarkers that lead to a range of conditions, including type 2 diabetes.
Dr Bao said: “Population studies have consistently supported a protective role of nuts against cardiometabolic disorders such as cardiovascular disease and type 2 diabetes, and we know that inflammation is a key process in the development of these diseases.
“Our new work suggests that nuts may exert their beneficial effects in part by reducing systemic inflammation.”
The results of the study appear in the American Journal of Clinical Nutrition.
After adjusting for age, medical history, lifestyle and other variables, they found that participants who had consumed five or more servings of nuts per week were healthier than those who never or almost never ate nuts.
Peanuts and tree nuts contain a number of healthful components including magnesium, fiber, L-arginine, antioxidants and unsaturated fatty acids.
Researchers have not yet determined which of these components, or if the combination of all of them, may offer protection against inflammation, but Dr Bao and her colleagues are interested in exploring this further through clinical trials that would regulate and monitor diet.