Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?

Area of Science:

• Nutrition Science
• Cardiovascular Health
• Food Science

Background:

• Previous research indicates raw nuts benefit cardiovascular disease (CVD) risk factors.
• A significant portion of nut consumption involves roasted and salted varieties.
• The impact of processing (roasting, salting) on the health benefits of nuts requires investigation.

Purpose of the Study:

• To compare the effects of raw versus dry roasted, lightly salted hazelnuts on CVD risk factors.
• To assess the acceptance and palatability of both hazelnut forms.

Main Methods:

• A randomized crossover study involving 72 participants.
• Participants consumed 30g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each.
• Cardiovascular risk factors, desire to consume, and overall liking were measured.

Main Results:

• Dry roasted, lightly salted hazelnuts led to significantly lower high-density lipoprotein (HDL)-cholesterol and triacylglycerol concentrations compared to raw hazelnuts.
• Both hazelnut forms improved HDL-cholesterol, apolipoprotein A1, total-C/HDL-C ratio, and systolic blood pressure from baseline.
• No significant differences were observed in body composition, blood pressure, or other lipid profiles between the two forms. Acceptance ratings were similar and high for both.

Conclusions:

• Dry roasting and light salting do not negate the cardioprotective effects of hazelnuts.
• Both raw and processed hazelnuts can be incorporated into heart-healthy dietary recommendations.
• Hazelnuts, in both forms, are resistant to monotony, suggesting sustained consumption is feasible.