A recent clinical study has found that eating a certain type of nut every day can significantly lower cholesterol levels and improve overall diet quality.
Packed with antioxidants and healthy fats, this natural snack is emerging as a strong ally in the fight against cardiovascular disease.
Lowers total cholesterol
According to the study, consuming just 56 grams daily for 12 weeks lowered participants’ total cholesterol by more than 8 mg/dL in adults at risk of cardiometabolic disease.
Reduces “bad” LDL cholesterol
The same group experienced a 7 mg/dL drop in LDL cholesterol, the type most closely linked to heart disease risk.
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Triglycerides take a dive
Participants also saw a 16 mg/dL reduction in triglyceride levels — a striking improvement compared to the control group, which showed almost no change.
A measurable heart benefit
A reduction of only 5 mg/dL in LDL cholesterol can lower the risk of a cardiovascular event by roughly 4 % over five years.
Antioxidant powerhouse
This nut ranks above most others in antioxidant content, particularly polyphenols like flavan-3-ols, which help combat oxidative stress in the body.
Heart-friendly fats
Rich in monounsaturated fatty acids, it helps protect cardiovascular health while improving blood lipid profiles.
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Controls post-meal fat spikes
Cardiologist Matthew Segar from the Texas Heart Institute said that it also blunts temporary triglyceride spikes after meals, reducing potential long-term arterial damage.
Boosts overall diet quality
Participants who swapped their usual snacks for this nut improved their diet quality scores by 17 %.
A simple snack swap
Trading chips, cookies or crackers for a daily handful is an easy lifestyle change with lasting benefits.
Rich in key minerals
A single serving provides an impressive dose of magnesium, a mineral crucial for heart and metabolic function.
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Which nuts were studied?
Pecans — a small daily handful could be one of the tastiest ways to protect your heart.
This article is based on information from Elconfidencial.com.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.