Frequently Asked Questions
Please explain the "good" fat found in pistachios.
Please explain the "good" fat found in pistachios.
Your body needs fat to function. But the wrong kind - saturated fat - can raise cholesterol levels increasing the risk of heart disease. Most of the fat found in pistachios - almost 90% - is "good" unsaturated fat. When unsaturated fats replace saturated fats - those found in meats, baked goods and full fat dairy products - they can help lower blood cholesterol along with the risk of heart disease8. Many nutritionists agree that, when eaten in moderation, good fats, along with protein, helps dieters feel full longer. It's also good to know that because pistachios are dry roasted, they are naturally trans-fat free. According to the American Heart Association, trans-fats raise total blood cholesterol levels and LDL ("bad") cholesterol and lower HDL ("good") cholesterol levels; in turn increasing the risk of coronary heart disease and increases the risk of stroke9.
References
- Rainey CJ, Nyquist, Food Research Inc., Los Angeles. Unpublished original research 2006
- Wu et al, "Lipophilic and hydrophilic antioxidant capacities of common foods in the United States," J. Agric Food Chemi, 52 (12), 4026-4037
- Complete Food and Nutrition Guide, 3rd Edition, Roberta Duyff
- Institute of Medicine, 2002a. "Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Washington , DC: National Academy Press
- American Chemical Society, "Sunflower seeds, pistachios among top nuts for lowering cholesterol," Dec. 7, 2005.
- Wu et al, "Lipophilic and hydrophilic antioxidant capacities of common foods in the United States," J. Agric Food Chemi, 52 (12), 4026-4037
- Institute of Medicine, 2004. "Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate." Washington DC
- "Trans fat share attack on Americans' hearts," USA Today, accessed online Feb. 23, 2007
- "Trans Fatty Acids," AmericanHeart.org, accessed online Mar. 5, 2007
- Sabate, J. (2003) "Nut consumption and body weight," American Journal of Clinical Nutrition, 78(3), 647S-650.
- Seeram NP, Aviram M, Zhang Y, Henning SM et al. Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States. J Agric Food Chem. 2008 Feb 27;56(4):1415-1422.
- Painter, J. The Pistachio Principle: Calorie Reduction Without Calorie Restriction. Weight Management Matters, 6(2),8.
- U.S. Dept. of Agriculture. (2007). USDA National Nutrient Database for Standard Reference, Release 18. Beltsville, MD: USDA Agricultural Research Service, Nutrient Data Laboratory.