A diet rich in pecans can lower cholesterol

A study conducted by researchers from the School of Family and Consumer Sciences at the University of Georgia showed that participants at risk of cardiovascular disease who consumed pecans during an 8-week intervention had their total cholesterol, triglycerides, and low-density lipoprotein (LDL) ( "Bad" cholesterol) were significantly improved

"In the context of different intervention studies, this dietary intervention is very successful," said Jamie Cooper, one of the authors of the study and a professor at the American Academy of Nutritional Sciences (FACS)

Researchers found that participants who ate pecans dropped an average of 5% in total cholesterol, and low-density lipoprotein dropped by an average of 6% to 9%

The researchers referred to a previous meta-analysis and analyzed 51 exercise interventions aimed at lowering cholesterol.

Cooper said: "Compared with many other life>

Researchers divided 52 adults between 30 and 75 years old with a higher risk of cardiovascular disease into three groups

One group ate 68 grams or about 470 calories of pecans a day as part of their daily diet; the second group used pecans instead of the same calorie food in their daily diet, while the control group did not eat pecans

After eight weeks, the participants consumed high-fat foods to determine changes in blood lipids and blood sugar

The fasting blood lipids of the two groups also had similar improvements, while the postprandial triglycerides of the group with pecans were reduced

Cooper said: "Whether people add them to their diet or replace them with other foods, we have seen improvements, especially in terms of total cholesterol and low-density lipoprotein cholesterol, the response is very similar

The researchers pointed out that the known biologically active properties of pecans may be the mechanism that promotes this improvement

Pecans are rich in healthy fatty acids and fiber, both of which are related to lowering cholesterol

Liana Guarneiri, a doctoral student in the Department of Nutritional Sciences at the French Academy of Nutritional Sciences, is the first author

Journal Reference :

1. Liana L Guarneiri, Chad M Paton, Jamie A Cooper.