Nuts are among the crops that can be contaminated by aflatoxins (AFs), mycotoxins mainly produced by A. flavus and A. parasiticus. These fungi are well adapted to tropical and sub-tropical areas and tend to contaminate damaged or stressed crops. Both peanuts and pistachio nuts are well protected by their shells during the growing season, but damage caused by parasites, or early split in pistach...

Despite their nutritional value, population-level nut consumption remains low. Studies suggest that individuals would eat more nuts on their doctor's advice, making health professionals potentially important for promoting nut consumption. This cross-sectional study aimed to examine the perceptions and knowledge of nuts and the predictors of nut promotion among health professionals in New Zealan...

On the basis of the high fat content of nuts, they are traditionally considered as foods that provide a high amount of energy. However, epidemiologic and clinical observations do not indicate an association between nut intake and increased BMI. There is a notorious variability in macronutrient composition among nuts, although they have some consistent patterns. Nuts contain all major macronutri...

Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 ...

BACKGROUND Nuts are one of the main consumed snacks worldwide and a significant component of Iranian's diet. Natural contamination of nuts with fungus is unavoidable and is a major challenge to nuts safety and quality. OBJECTIVES The purpose of this research was to study fungal contamination in commercially available nuts (pistachios, walnuts and peanuts) in the markets of Tabriz, Iran. MAT...

Nuts are rich sources of multiple nutrients and phytochemicals associated with health benefits, including reduced cardiovascular disease risk. This has prompted recommendations to increase their consumption. However, they are also high in fat and are energy dense. The associations between these properties, positive energy balance and body weight raise questions about such recommendations. Numer...

Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O2, 20% CO2 and 70% N2 (MAP1), 100% CO2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistac...

Background Plant food allergy is a relatively frequent medical problem in childhood. Peanut and tree nuts are the most common causes. Some are allergic to tree nuts due to pollen cross reactivity whereas others have a primary tree nut allergy. Cross sensitivity is also seen between tree nuts and is serologically well described. But the clinical picture of cross sensitivity amongst tree nut alle...

There is not much information on the prevalence of tree nut allergy in populations, and reports vary in the methods of data collection as well as the ages of the study populations. The few reports available indicate that in the United States, an allergy to tree nuts affects about 0.5% of the population.1 In Canada, the number is 1.22%;2 in the United Kingdom, the number varies from 1.4%3 to 2.2...

BACKGROUND Gallstone disease is a major source of morbidity in the developed countries. Nuts are rich in several compounds that may protect against gallstone disease. OBJECTIVE The association between nut intake and cholecystectomy was examined in a large cohort of women. DESIGN We prospectively studied nut (peanuts, other nuts, and peanut butter) consumption in relation to the risk of chol...