Cashew consumption reduces total and LDL cholesterol: a randomized, crossover, controlled-feeding trial

Area of Science:

• Nutrition Science
• Cardiovascular Health
• Dietary Interventions

Background:

• Cashews, rich in monounsaturated and polyunsaturated fatty acids, are linked to reduced cardiovascular disease risk.
• Despite FDA health claims for nuts, cashews are excluded due to saturated fat content, though stearic acid's neutral lipid effect warrants investigation.
• Limited clinical data exists on cashew consumption's impact on blood lipids.

Purpose of the Study:

• To investigate the effect of consuming cashews on serum lipid profiles in adults with or at risk of high LDL cholesterol.
• To evaluate cashews as a potential dietary strategy for managing blood lipids.

Main Methods:

• A randomized, crossover, controlled-feeding study involving 51 adults with elevated LDL cholesterol.
• Participants consumed isocaloric diets with either cashews (28-64 g/d) or potato chips (control) for 28 days, followed by a washout period.
• Serum lipids were measured to assess changes from baseline.

Main Results:

• Cashew consumption significantly decreased total cholesterol (-3.9%) and LDL cholesterol (-4.8%) compared to the control diet.
• Non-HDL cholesterol and the total-cholesterol:HDL-cholesterol ratio were also significantly reduced with cashew intake.
• No significant differences were observed in HDL cholesterol or triglyceride levels between the cashew and control diets.

Conclusions:

• Incorporating cashews into typical American diets demonstrably lowers total and LDL cholesterol levels.
• Daily cashew consumption, particularly as a replacement for high-carbohydrate snacks, offers a practical dietary approach for managing cholesterol.
• The findings support cashews as a heart-healthy food choice when integrated into a balanced diet.