Pistachios May Help Lower Heart Disease Risk
An industry-funded study presented Monday at the Experimental Biology meeting in Washington, D.C. reported that the consumption of pistachios could reduce cholesterol levels.
“Pistachio amounts of 1.5 ounces and three ounces (per day) — one to two handfuls — reduced risk for cardiovascular disease by significantly reducing LDL (”bad”) cholesterol levels, and the higher dose significantly reducing lipoprotein ratios,” study author Sarah K. Gebauer, a graduate student in integrative biosciences at Penn State.
The multi-week study, funded by the California Pistachio Commission , concluded that three ounces of pistachios a day reduced LDL levels by 11.6 percent, total cholesterol levels by 8.4 percent, and non-high density lipoproteins (non-HDL) by 11.2 percent. Levels of non-HDL are considered predictors of cardiovascular disease (CVD) risk.
A handful of pistachios provide the same antioxidants found in dark, leafy vegetables and brightly-colored fruit.
“Our study has shown that pistachios, eaten with a healthy heart diet, may decrease a person’s CVD risk profile,” said primary investigator Dr. Penny Kris-Etherton, distinguished professor of nutrition at Penn State.