New Study Shows Eating Walnuts Protects Heart Against Short-Term Damage From Saturated Fat

Main Category: Nutrition / Diet
Also Included In: Cardiovascular / Cardiology;  Preventive Medicine
Article Date: 11 Oct 2006 - 0:00 PDT

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It appears that there may be another reason to incorporate walnuts into your diet. A new clinical study published in the October 17, 2006 edition of the Journal of the American College of Cardiology, suggests that walnuts, rich in polyunsaturated fats, may protect the body's arteries from the harm associated with eating a meal high in saturated fat. Adding olive oil, known for its monounsaturated fats, does not appear to provide the same type of vascular benefits.

Consumption of a meal high in saturated fat typically causes an inflammatory response in the body that negatively impacts the ability of the arteries to carry necessary blood to tissue and organs and promotes the formation of artery clogging plaque. This response was limited by adding walnuts to such a meal.

"Many people forget that walnuts are an important part of the Mediterranean diet, providing numerous health benefits," said Dr. Emilio Ros, director of the Lipid Clinic at Hospital Clinico in Barcelona, Spain. In fact, "walnuts, unlike olive oil and other nuts, contain significant amounts of polyunsaturated fatty acids, specifically alpha-linolenic acid (ALA), an essential plant based omega-3. They also provide antioxidants and L-arginine, components identified in past studies as potential nutrients that improve artery function," noted Ros.

The findings of this study should not give consumers the green light to consume a diet high in saturated fat. "Consumers would get the wrong message from our findings if they think they can continue eating unhealthy fats provided they add walnuts to their meals," said Ros. Instead, he believes that "people should consume a typical Mediterranean diet low in saturated fats and high in foods containing polyunsaturated fats, such as walnuts."

Experts Available for Interview:

-- Emilio Ros, M.D., Hospital Clinic of Barcelona; Study Investigator

-- Mehmet C. Oz, M.D., Author, You The Owner's Manual (2005); Vice Chairman of Surgery at Columbia University in New York City, Director of the Cardiovascular Institute, and Founder and Director for the Complementary Medicine Program at New York Presbyterian Hospital

-- Michael F. Roizen, M.D., Author, You The Owner's Manual (2005); Chair designate of Division of Anesthesiology, Critical Care Medicine and Comprehensive Pain Management at the Cleveland Clinic

-- Andrew Weil, M.D., Founder and director of the Program in Integrative Medicine at the University of Arizona Health Sciences Center in Tucson; author of Healthy Aging (2005)

-- Anderson Morris, M.D., FACC, Medical Director, HealthSouth Heart College, Birmingham AL-cardiovascular specialist who works in preventative care

-- Amy G. Myrdal, MS, RD, California Walnut Commission

Also Available:

Link to the study found at: http://www.acc.org Summary of walnut clinical scientific research

Additional Photography/Recipes:
http://www.walnuts.org

Toasted Walnut Hummus

This citrusy, nutty hummus makes a unique dip or spread and is a great addition to the Mediterranean diet!

Servings:

-- 8
-- Prep Time: 05 min
-- Cook Time: 08 min

Ingredients

-- 1/2 cup California walnuts
-- 3 tablespoons walnut oil
-- 1 garlic clove, quartered
-- 1-14 oz. can chickpeas or garbanzo beans, drained and rinsed
-- 1/2 teaspoon orange zest
-- 1/4 cup orange juice
-- 1 teaspoon salt
-- 1/4 teaspoon black pepper

Directions

(1) Toast walnuts in 350 degrees F oven for 8 minutes or until golden brown. Cool to room temperature.

(2) Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.

(3) Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.

(4) Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.

Nutrition Information

Calories 143, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 7 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 403 mg, Total

Carbohydrate 10 g, Dietary Fiber 2 g, Protein 3 g Recipe courtesy of Walnut Marketing Board

Walnut Marketing Board
http://www.walnuts.org

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